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Sprinkle Cheesecake

A delightful dessert combining rich cheesecake flavors with colorful sprinkles, perfect for celebrations or casual dinners.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs These buttery crumbs create a crunchy base that perfectly complements the creamy filling.
  • 0.25 cups granulated sugar Adds a subtle sweetness to the crust.
  • 0.5 cups unsalted butter, melted This gives the crust its rich texture.
Cheesecake Filling Ingredients
  • 24 oz cream cheese, softened The star of the show, providing that deliciously creamy base.
  • 1 cups granulated sugar Sweetens the cheesecake filling beautifully.
  • 1 teaspoon vanilla extract Infuses a warm, aromatic flavor.
  • 3 large eggs Helps to set and bind the cheesecake.
  • 0.5 cups sour cream Contributes to a rich and tangy flavor profile.
  • 0.5 cups heavy cream Adds to the creamy texture, making it extra indulgent.
  • 0.5 cups colorful sprinkles Perfectly festive and adds a fun pop to every slice.
  • to taste whipped cream For topping, bringing an extra layer of creaminess.
  • to taste additional sprinkles for garnish To make your cheesecake party-ready!

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Grease a 9-inch springform pan.
  3. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until evenly coated and press into the bottom of the prepared pan.
  4. Bake the crust for 10 minutes and remove to cool.
  5. In a large mixing bowl, beat the softened cream cheese until smooth, then gradually mix in 1 cup granulated sugar and 1 teaspoon vanilla extract.
  6. Add the eggs one at a time, mixing well after each.
  7. Blend in the sour cream and heavy cream until smooth.
  8. Gently fold in the colorful sprinkles.
  9. Pour the cheesecake filling onto the cooled crust and smooth the top.
Baking
  1. Bake for 55-60 minutes until the center is set but still slightly jiggly.
  2. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
  3. Refrigerate for at least 4 hours or overnight.
Serving
  1. Top with whipped cream and additional colorful sprinkles before serving.

Notes

Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing sprinkles to maintain their color. Store in the fridge for up to 5 days or freeze for up to 3 months.