Description
This Baked Birthday Cheesecake with Sprinkles is a festive and creamy dessert featuring a crunchy Golden Oreo crust, a rich cream cheese filling studded with colorful rainbow sprinkles, and optional buttercream frosting decoration. Perfect for celebrations, it offers a smooth texture with a delightful crunch and a visually fun presentation.
Ingredients
Golden Oreo Crust
- 30 Golden Oreos, crushed
- 5 tablespoons butter, melted
Cheesecake Filling
- 4 packages full-fat cream cheese (32 ounces), room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 4 eggs, room temperature
- 3/4 cup heavy cream, room temperature
- 1/2 teaspoon salt
- 1/2 cup rainbow jimmies or sprinkles (plus additional for garnish)
Optional Topping
- 2 cups buttercream frosting
Instructions
- Prepare the Crust: Crush Golden Oreos into fine crumbs using a food processor or by crushing them in a zip-top bag with a rolling pin. Mix the crumbs with melted butter until evenly combined.
- Form Crust in Pan: Wrap springform pan with heavy-duty foil or place it in a larger pan to prevent leaks. Press the cookie mixture firmly into the bottom and slightly up the sides using a flat-bottomed cup or glass.
- Bake Crust: Bake the crust at 375°F (190°C) for 8 minutes. Remove and reduce oven temperature to 325°F (165°C). If crust has shifted, press it back firmly while warm.
- Make Cheesecake Filling: Beat cream cheese on medium speed for 1 minute until smooth. Add sugar and beat for 3 minutes, scraping bowl sides as needed. Mix in vanilla, almond extract, and salt.
- Add Eggs: Add eggs one at a time on low speed, mixing just until incorporated. Scrape bowl between additions for even mixing.
- Add Heavy Cream and Sprinkles: Pour in heavy cream and mix on low until combined. Reserve 1-2 tablespoons of sprinkles for topping; fold remaining sprinkles gently into batter.
- Assemble Cheesecake: Pour batter over crust in springform pan and smooth the top with a spatula.
- Prepare Water Bath: Bring several cups of water to a boil. Place wrapped pan into a roasting pan and carefully pour hot water into roasting pan to reach about 1 inch up the sides of cheesecake pan.
- Bake Cheesecake: Bake at 325°F (165°C) for 90–100 minutes until edges are set and puffed, center slightly jiggly.
- Cool Cheesecake: Turn off oven, crack door open, and allow cheesecake to cool inside oven for 1 hour without moving.
- Chill Cheesecake: Remove from oven, discard foil, run knife around edges to loosen, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Decorate and Serve: Before serving, optionally pipe buttercream frosting around edges and sprinkle reserved rainbow jimmies over the top for a festive finish.
Notes
- Using room temperature ingredients ensures a smoother batter and prevents cracking.
- Wrapping the pan with foil and using a water bath helps prevent cracks and keeps the cheesecake moist.
- Reserving sprinkles for topping provides bright color contrast and fun decoration.
- Allowing the cheesecake to chill overnight is essential for proper setting and flavor development.
- Buttercream frosting is optional but adds sweetness and festive appeal.
- Prep Time: 25 minutes
- Cook Time: 1 hour 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
