Go Back

Sprinkle Cheesecake

4.50 from 2 votes
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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Rest Time 2 hours
Total Time 4 hours
Ingredients Method

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

Method
 

To make the Oreo crust
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Finely crush the Oreos using a food processor or a gallon bag and rolling pin.
  4. Place the crushed Oreos in a medium bowl and add melted butter. Mix well.
  5. Use a measuring cup or your fingertips to lightly press mixture evenly throughout the pan.
  6. Bake for 8-10 minutes or until the edges just begin to brown. Remove from the oven and set aside.
To make the cheesecake
  1. Lower oven temp to 325 degrees.
  2. 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.
  3. 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.
  4. Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
  5. Add in eggs, one at a time, beating on low after each addition until combined. Do not over beat.
  6. Gently fold in the sprinkles with a spatula.
  7. Pour the filling over the Oreo crust. Use a spatula to gently smooth it out.
  8. 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.
  9. 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.
  10. 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
  1. Heat the heavy cream in a small saucepan on the stove until almost boiling, mixing every 30 seconds.
  2. Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted.
  3. 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
  1. Combine all ingredients in a bowl and beat until stiff peaks form.
  2. Place in a piping bag fitted with a star attachment and pipe rosettes around the edge of the cheesecake.
  3. Top with additional sprinkles, if desired.