Sprinkle Oreo Delight (Print Version)
# Ingredients:
→ Golden Oreo Layer
01 -
6 tablespoons melted unsalted butter
02 -
32 Golden Oreos, crushed
→ Creamy Cheesecake Base
03 -
4 blocks of softened cream cheese (32 oz)
04 -
3 large eggs
05 -
1 cup white sugar
06 -
2 tablespoons all-purpose flour
07 -
½ cup rainbow sprinkles
08 -
¼ teaspoon fine salt
09 -
1 teaspoon pure vanilla extract
→ White Chocolate Drizzle
10 -
¼ cup heavy cream
11 -
¾ cup white chocolate chips
12 -
Optional: Food dye
→ Fluffy Whipped Topping
13 -
1 cup chilled heavy cream
14 -
½ teaspoon vanilla extract
15 -
2 teaspoons instant vanilla pudding powder
16 -
2 tablespoons powdered sugar
17 -
Extra sprinkles for decoration (optional)
# Instructions:
01 -
Preheat your oven to 350°F. Use foil to wrap the exterior bottom of a 9-inch springform pan to keep it watertight, and grease the interior generously. Smash your Oreos into crumbs using a food processor or by pressing them in a sealed bag. Blend crumbs with melted butter in a bowl until they cling together, then pack the mixture firmly into the pan's base with your hands or a flat-bottomed tool. Bake for about 8-10 minutes, just until the edge firms up a bit. Put aside to cool.
02 -
Lower the oven heat a bit to 325°F. In the meantime, pour an inch or two of warm water into a big roasting tray or deep baking sheet. Put this water pan on the lower oven rack for 5-10 minutes, so it's ready to create steam while your cheesecake bakes.
03 -
Use a mixer—either stand or handheld with beaters—to whip the cream cheese until no lumps remain. Blend in sugar, salt, vanilla, and flour, scraping down the sides as needed to ensure smoothness. Keeping the mixer on low, add eggs one at a time and stop mixing as soon as each one disappears. Carefully fold sprinkles into the batter by hand. Pour this creamy mixture onto your baked crust, then even out the top with a spatula.
04 -
Let the cheesecake bake for 60-90 minutes. You’ll know it's done when only 3-4 inches in the middle jiggle slightly. Switch off the oven, leave the cheesecake inside, and let it cool gently for another 1-2 hours as the oven loses heat. Take it out and leave it at room temperature until totally cooled. Then tuck it into the fridge overnight. The next day, run a knife along the pan's inner edges before you unlock the springform.
05 -
In a tiny pot, warm heavy cream just shy of boiling—stir every few seconds. Pour this hot cream over your white chocolate chips in a bowl, stir non-stop until silky smooth. Add a hint of food coloring if that’s your thing. Cool the ganache slightly before smoothing it across the firm, chilled cheesecake.
06 -
Whisk together heavy cream, powdered sugar, vanilla extract, and the vanilla pudding powder until stiff peaks show up. Scoop it into a piping bag with a star nozzle. Pipe swirls around the cheesecake's rim and finish things off with extra colorful sprinkles (if you feel fancy).
# Notes:
01 -
This smooth vanilla cheesecake comes with a colorful, crunchy Oreo base and bursts of sprinkles inside and on top.
02 -
A water-filled tray in the oven lowers the risk of cracks forming on your cheesecake surface.
03 -
Chill your cheesecake overnight for the best sliceable texture.
04 -
The pudding mix in the whipped cream keeps it firm longer for a picture-perfect finish.