Confetti Sprinkle Cheesecake
This creamy vanilla cheesecake is bursting with rainbow sprinkles and is baked atop my favorite graham cracker crust. Perfect for any day requiring celebration.
Ingredients
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 5 Tablespoons (71g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream (or plain yogurt), at room temperature
- 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
- 1/4 teaspoon almond extract*
- 3 large eggs, at room temperature
- 3/4–1 cup rainbow sprinkles*
- optional: additional sprinkles and whipped cream for garnish
Instructions
- Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
