Description
Irresistible funfetti cookie topped cheesecake combines playful sprinkles with rich, creamy cheesecake for an unforgettable dessert experience. Sweet memories and celebration dance on your palate with each delightful, colorful bite you savor.
Ingredients
Scale
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Base Ingredients:
- 4 packages (8 ounces / 226 grams each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup (60 milliliters) sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
- 1/4 cup funfetti or rainbow sprinkles
Topping Ingredients:
- 1 cup whipped cream
- Extra sprinkles
- Mini cookies (store-bought or homemade)
- Icing drizzle: 1 cup powdered sugar + 2 tablespoons milk
Instructions
- Preheat oven to 325°F (160°C) and thoroughly coat a 9-inch springform pan with non-stick spray to ensure easy removal.
- Create a crumbly foundation by blending graham cracker crumbs with melted butter and sugar, then firmly press the mixture into the pan’s bottom, creating an even base.
- Whip cream cheese until velvety smooth, gradually incorporating sugar, sour cream, vanilla extract, and lemon juice, mixing until the filling achieves a uniform consistency.
- Introduce eggs individually, thoroughly incorporating each one to maintain a silky texture, then delicately fold sprinkles throughout the mixture to prevent color bleeding.
- Transfer the batter onto the prepared crust, smoothing the surface, and bake for 50-60 minutes until the center is slightly jiggly but set, then turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for one hour.
- Refrigerate the cheesecake for minimum 4 hours or preferably overnight to develop optimal texture and flavor profile.
- Garnish the chilled cheesecake with a generous layer of whipped cream, scatter colorful sprinkles across the surface, and strategically place mini cookies for visual appeal.
- Finalize the dessert by drizzling a delicate icing made from powdered sugar and milk, creating an elegant finishing touch.
Notes
- Prevent Sprinkle Bleeding Gently fold sprinkles into the batter to minimize color bleeding and maintain a clean, vibrant appearance in your cheesecake.
- Avoid Cracking Technique Cool the cheesecake slowly by turning off the oven and leaving the door slightly open to prevent surface cracks and ensure a smooth, creamy texture.
- Customize Dietary Options Swap graham cracker crust with gluten-free cookies or almond flour for a gluten-free version, and use dairy-free cream cheese for a vegan alternative.
- Make-Ahead Friendly Prepare the cheesecake a day in advance, as it actually improves in flavor and texture when chilled overnight, making it perfect for stress-free entertaining.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg