This creamy and delicious Confetti Cheesecake is the ultimate goodness we can get from a cheesecake.
This creamy and delicious Confetti Cheesecake is the ultimate goodness we can get from a cheesecake. See my Perfect Cheesecake Hacks post for all the tips and tricks for making a perfect, delicious cheesecake.
About This Confetti Cheesecake
- This cheesecake has the exact recipe as my Classic Cheesecake, but with a small change, as we need to add Confetti Sprinkles.
- This confetti cheesecake is the perfect treat for birthdays or summer garden parties.
- The ingredients are simple and ordinary: Cream Cheese, Granulated sugar, Sour Cream, Heavy Cream, All-Purpose Flour, Eggs, Vanilla extract, and Confetti Sprinkles.
- One crucial point is to use room-temperature ingredients. Leave all dairy ingredients in the fridge for a few hours before making the Confetti Cheesecake. This will guarantee a smooth and lump-free cheesecake.
- The choice of confetti sprinkles is up to you; however, I would like to use larger nonpareil sprinkles.
How To Make This Dessert
- Prepare the water bath by putting the springform pan in a dry brownie pan, then place the brownie pan inside a larger pan. Set aside.
- Using the paddle attachment, beat the cream cheese until smooth, creamy and lump-free.
- Add sugar, sour cream, flour, and heavy cream and beat until smooth and lump-free.
- Switch to the rubber spatula and lightly beat the eggs with the vanilla extract. Add the beaten eggs and gently mix everything, avoiding incorporating too much air.
- At the end, add the Confetti Sprinkles and gently mix.
- Pour the cheesecake batter over the crust and place carefully into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan; adjust as necessary. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
- Bake the cheesecake for 65 to 75 minutes or until the sides appear solid and the center is jiggly. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for an hour; the center will continue to cook slowly.
- Crack open the oven door and keep the cheesecake inside for one more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and thoroughly chilled.
- Cover the top with Vanilla Oreo Crumb and more sprinkles.
See more cheesecake recipes here;
Storing; Cheesecake stays fresh in an air-tight container for one week in the fridge.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE, AND YOU LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Confetti Cheesecake
This creamy and delicious Confetti Cheesecake is the ultimate goodness we can get from a cheesecake.
Ingredients
For The Crust
- 2 cups Graham cracker, Crumb
- 2-3 tablespoon Butter, Melted
- ¼ cup Brown sugar
- ¼ teaspoon Salt
For The Cheesecake
- 24 ounce Cream cheese, Room temperature
- 1⅓ cup Granulated sugar
- ¼ cup Heavy cream, Room temperature
- ½ cup Sour cream, Room temperature
- 1 tablespoon All-purpose flour
- 4 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- ½ cup Confetti sprinkles
- 6 Vanilla Oreos, Crushed
- 2 tablespoon Confetti sprinkles
Instructions
How To Make The Crust
- Preheat the oven to 350℉, and grease a 10-inch springform pan. Set it aside.
- Use a food processor to grind the Graham crackers. Combine graham cracker crumbs, salt, sugar, and melted butter in a bowl. Mix until well combined and spread evenly in a 10-inch springform pan. Using the bottom of a glass or measuring cup, gently press down on crumbs to the bottom of the pan and about ½ inch up the sides of the pan.2 cups Graham cracker, 2-3 tablespoon Butter, ¼ cup Brown sugar, ¼ teaspoon Salt
- Bake crust in the preheated oven until set, about 10 minutes. Remove the crust and set aside to cool. Reduce oven temperature to 325℉
How To Make The Cheesecke
- Prepare the water bath by putting the springform pan in a dry brownie pan and then place the brownie pan inside a larger pan. Set aside.
- Using the paddle attachment, beat the cream cheese until smooth, creamy and lump-free.24 ounce Cream cheese
- Add sugar, sour cream, flour, and heavy cream and beat until smooth and lump-free.1⅓ cup Granulated sugar, ¼ cup Heavy cream, ½ cup Sour cream, 1 tablespoon All-purpose flour
- Switch to the rubber spatula and lightly beat the eggs with the vanilla extract. Add the beaten eggs and gently mix everything, being careful not to incorporate too much air into the mixture.4 Eggs, 1 tablespoon Vanilla extract
- Add in the sprinkles and gently fold them in.½ cup Confetti sprinkles
- Pour the cheesecake batter over the crust and place carefully into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan; adjust as necessary. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
- Bake the cheesecake for 65 to 75 minutes or until the sides appear solid and the center is jiggly. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 hours; the center will continue to cook slowly.
- Crack open the oven door and keep the cheesecake inside for one more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and thoroughly chilled for at least 4-5 hours.
- Crush the Oreos and sprinkle them on top of the cheesecake using the food processor.6 Vanilla Oreos
- Finish the top with extra sprinkles.2 tablespoon Confetti sprinkles
Notes
- Use three cups of Graham crackers crumb if you want to bring the crust to the sides.
Nutrition
Calories: 533kcalCarbohydrates: 51gProtein: 8gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 154mgSodium: 441mgPotassium: 177mgFiber: 1gSugar: 39gVitamin A: 1238IUVitamin C: 0.1mgCalcium: 111mgIron: 1mg
Tried this recipe?Let us know how it was!
Leave a Reply