Go Back

Sprinkle Cheesecake

This creamy vanilla cheesecake has a Golden Oreo crust and is filled and topped with sprinkles! It is also topped with a dyed white chocolate ganache and whipped cream swirls. It tastes just as fun as it looks!
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Rest Time 2 hours
Total Time 4 hours

Ingredients
  

For the Oreo crust

  • 32 cookies Golden Oreos
  • 6 tablespoons unsalted butter melted

For the cheesecake

  • 32 ounces cream cheese 4 bricks, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ½ cup sprinkles

For the ganache topping

  • ¾ cup white chocolate chips
  • ¼ cup heavy whipping cream
  • food coloring optional

For the whipped cream topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons instant vanilla pudding
  • ½ teaspoon vanilla extract
  • additional sprinkles for topping optional

Instructions
 

To make the Oreo crust

  • Preheat the oven to 350 degrees.
  • Thoroughly grease a 9-inch spring form pan and cover the outside bottom of the pan with aluminum foil (in case of leaks). Set aside.
  • Finely crush the Oreos using a food processor or a gallon bag and rolling pin.
  • Place the crushed Oreos in a medium bowl and add melted butter. Mix well.
  • Use a measuring cup or your fingertips to lightly press mixture evenly throughout the pan.
  • Bake for 8-10 minutes or until the edges just begin to brown. Remove from the oven and set aside.

To make the cheesecake

  • Lower oven temp to 325 degrees.
  • Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.
  • In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
  • Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
  • Add in eggs, one at a time, beating on low after each addition until combined. Do not over beat.
  • Gently fold in the sprinkles with a spatula.
  • Pour the filling over the Oreo crust. Use a spatula to gently smooth it out.
  • Bake for 60-90 minutes, or until there is a 3-4 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature.
  • Remove the cheesecake from the oven and let it cool completely to room temperature (another 1-2 hours), then place it in the refrigerator overnight to set.
  • Remove the spring form once the cheesecake has cooled to room temperature or after chilling overnight. Run a butter knife around the edges of the pan to loosen it first.

To make the ganache topping

  • Heat the heavy cream in a small saucepan on the stove until almost boiling, mixing every 30 seconds.
  • Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted.
  • Add food coloring of choice, if desired. Then allow the ganache to cool to just warm before adding to the cheesecake.

To make the whipped cream topping

  • Combine all ingredients in a bowl and beat until stiff peaks form.
  • Place in a piping bag fitted with a star attachment and pipe rosettes around the edge of the cheesecake.
  • Top with additional sprinkles, if desired.