Funfetti Cookie Topped Cheesecake (Print Version)
Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
1/2 cup unsalted butter, melted.
03 -
2 tbsp granulated sugar.
04 -
4 (8 oz) packages cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
1/4 cup sour cream.
07 -
4 large eggs.
08 -
1 tsp vanilla extract.
09 -
1 tbsp lemon juice (optional).
10 -
1/4 cup funfetti or rainbow sprinkles.
11 -
1 cup whipped cream.
12 -
Extra sprinkles.
13 -
Mini cookies (store-bought or homemade).
14 -
Icing drizzle (1 cup powdered sugar + 2 tbsp milk).
Instructions:
01 -
Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
02 -
Mix graham cracker crumbs, melted butter, and sugar. Press into the pan to form the crust.
03 -
Beat softened cream cheese until smooth. Add sugar, sour cream, vanilla, and lemon juice, mixing until combined.
04 -
Add eggs one at a time, mixing well after each addition. Gently fold in the sprinkles to prevent color bleeding.
05 -
Pour the batter over the crust and bake for 50-60 minutes until set. Turn off the oven, crack the door open, and allow the cheesecake to cool for 1 hour. Refrigerate for at least 4 hours or overnight for the best texture.
06 -
Once the cheesecake has chilled, spread whipped cream on top, scatter sprinkles, and arrange mini cookies.
07 -
Drizzle with icing made from powdered sugar and milk for a final touch.
Notes:
01 -
This Funfetti Cookie Topped Cheesecake is colorful, fun, and perfect for celebrations! It combines a creamy cheesecake base with sprinkles, whipped cream, mini cookies, and a sweet icing drizzle.