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 good as it looks!
If you know me, you know that I LOVE anything with sprinkles and I love cheesecake. I just love the pop of color that they add and how versatile they are. The Golden Oreo crust and ganache topping on this dessert add just the perfect pop of sweetness to this rich vanilla cheesecake. I hope that you enjoy making this cheesecake as much as I do!
- Here is a link to the best type of sprinkles to use inside the cheesecake. Others tend to bleed more which could lead to a discolored cheesecake.
Here are a few of my cheesecake tips:
- Use room temperature cream cheese & beat it well. Cold cream cheese will be harder to beat, which will leave lumps in your cheesecake. Make sure to take your cream cheese out of the fridge at least 2-3 hours before beginning baking, or heat it in the microwave for 30 seconds prior to baking.
- Bake using a water bath. A water bath is simply a pan of hot water that is placed in the oven while baking. It adds moisture to the oven and helps to keep your cheesecake from cracking. A water bath also provides a more even bake. TIP: you don’t even need to place the cheesecake IN the water. The water can be on the rack below the cheesecake.
- Wrap the outside of your spring-form pan in aluminum foil. These pans are notorious for leaking. So avoid the smoky house and thoroughly cover the bottom and sides of your pan with aluminum foil.
- Make sure that the cheesecake cools slowly. This will also help prevent cracking. I recommend turning the oven off when there is still a 3-inch jiggle in the middle of your cheesecake and then leaving the cheesecake in the oven until it reaches room temperature (at least an additional hour).
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
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ½ cup sprinkles (see link above for sprinkle type recommendation)
For the ganache topping
- ¾ cup white chocolate chips
- ¼ cup heavy whipping cream
- food coloring optional
For the whipped cream topping
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 tablespoon instant vanilla pudding
- 1 teaspoon vanilla extract
- additional sprinkles for topping optional
To make the Oreo crust
- Preheat the oven to 350 degrees.
- 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.
- Finely crush the Oreos using a food processor or a gallon bag and rolling pin.
- Place the crushed Oreos in a medium bowl and add melted butter. Mix well.
- Use a measuring cup or your fingertips to lightly press mixture evenly throughout the pan.
- Bake for 8-10 minutes or until the edges just begin to brown. Remove from the oven and set aside.
To make the cheesecake
- Lower oven temp to 325 degrees.
- 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.
- 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.
- Add sugar, sour cream, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
- Add in eggs, one at a time, beating on low after each addition until combined. Do not over beat.
- Gently fold in the sprinkles with a spatula.
- Pour the filling over the Oreo crust. Use a spatula to gently smooth it out.
- 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.
- 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.
- 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
- Heat the heavy cream in a small saucepan on the stove until almost boiling, mixing every 30 seconds.
- Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted.
- 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
- Combine all ingredients in a bowl and beat until stiff peaks form.
- Place in a piping bag fitted with a star attachment and pipe rosettes around the edge of the cheesecake.
- Top with additional sprinkles, if desired.
- If you are using a food processor to crush the Oreos, you can easily leave the filling in. If you are using a rolling pin to crush them, I recommend removing the filling, then adding it back in. This helps ensure that the Oreos are crushed finely enough.
- If you do not have instant vanilla pudding on hand for the whipped cream topping, feel free to omit it! I use it to add a little extra density to the swirls.
- Make sure to let your ganache cool to almost room temperature before topping your cheesecake – if it is too warm, it will be too runny.