Ingredients
Crust
- 2 cups Golden OREO® crumbs (about 20-24 cookies)
- 6 tbsp butter, melted
Cheesecake Filling
- 24 oz full-fat cream cheese (3 blocks of 8 oz each), room temperature
- 1 cup full-fat sour cream, room temperature
- 3 large eggs, room temperature
- 1 tbsp vanilla extract (clear imitation)
- 1/2 cup jimmie sprinkles (rainbow sprinkles)
- 1 cup granulated sugar
Whipped Topping
- 1 cup cold whipping cream
- 2 tbsp powdered sugar
- Additional jimmie sprinkles for decorating
Instructions
- Preheat and Prepare Ingredients: Preheat the oven to 350°F (175°C). Bring the refrigerated ingredients—cream cheese, sour cream, and eggs—to room temperature to ensure smooth blending.
- Make the Oreo Crust: Pulse half of the Golden Oreos in a food processor or blender to make coarse crumbs, transfer to a bowl, then pulse the remaining Oreos similarly. Combine 2 cups of Oreo crumbs with 6 tablespoons of melted butter, mixing until crumbly but not soggy.
- Press and Bake Crust: Grease a 9-inch or 8-inch springform pan or cake pan with a removable bottom. Evenly press the crust mixture along the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then let it cool completely.
- Prepare Cheesecake Filling: Using a stand mixer with the paddle attachment, beat the cream cheese until smooth and creamy. Add granulated sugar and sour cream, beating for 2–3 minutes until fully combined, scraping down the bowl sides as needed.
- Add Eggs and Vanilla: With the mixer on low speed, add the eggs one at a time, beating just until incorporated after each addition. Stir in the vanilla extract with the last egg.
- Fold in Sprinkles: Gently fold 1/2 cup of rainbow sprinkles into the batter to give it that classic birthday cake look.
- Assemble and Smooth: Pour the cheesecake batter over the cooled crust and smooth the surface evenly with a spatula.
- Prepare Water Bath: Wrap the bottom and sides of the springform pan tightly with two layers of aluminum foil to prevent water leakage. Place the wrapped pan inside a large roasting pan or baking dish.
- Bake Cheesecake in Water Bath: Place the roasting pan with the cheesecake on the center rack. Carefully pour hot water into the outer pan until it reaches 1–2 inches up the sides of the cheesecake pan. Bake for 50–60 minutes until the edges are set and the center jiggles slightly but looks dry on top.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to avoid cracking from sudden temperature changes.
- Cool and Refrigerate: Remove the cheesecake from the oven and let it cool to room temperature for another hour. Cover and refrigerate overnight to set fully.
- Make Whipped Topping: Using the whisk attachment on your mixer, beat the cold heavy cream with powdered sugar until thick and fluffy, holding soft peaks.
- Decorate Cheesecake: Spread a thin, even layer of whipped cream over the chilled cheesecake to create a smooth base. Generously sprinkle additional colorful jimmie sprinkles on top.
- Optional Piping Decoration: For extra festivity, pipe small whipped cream stars around the edge using a piping bag fitted with a small star tip. These make charming accents and handy spots to place birthday candles.
Notes
- Bringing dairy ingredients to room temperature is crucial for a smooth cheesecake filling and to prevent lumps.
- Wrapping the pan in foil and baking in a water bath helps prevent cracking and ensures even cooking.
- If you don’t have a springform pan, a cake pan with a removable bottom works as well but be extra careful with the water bath wrapping.
- Use fresh sprinkles that don’t bleed color to maintain the cheesecake’s vibrant appearance.
- Letting the cheesecake chill overnight ensures the best texture and flavor.
- For best results, use full-fat cream cheese and sour cream to achieve rich creaminess.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
