Funfetti Cheesecake 🩷🍰

This colorful and creamy cheesecake features a golden Oreo crust, a rich cream cheese filling studded with sprinkles, and a glossy pink white chocolate topping finished with fluffy Cool Whip swirls and more sprinkles.

Ingredients:

For the Crust:

2 cups Golden Oreo cookie crumbs (20 cookies)

4 Tablespoons unsalted butter, melted

For the Cheesecake:

4 - 8 ounce packages cream cheese, softened

1 ½ cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon butter extract

½ cup heavy cream

4 large eggs

¾ cup colored sprinkles (jimmies)

For the Topping:

1 cup white chocolate chips

¼ cup heavy cream

pink gel color

1 - 8 ounce container Cool Whip, thawed

sprinkles

Method:

Prepare and preheat:

Preheat the oven to 325 degrees. Place a large sheet pan filled halfway with water on the bottom oven rack. Line the bottom of a 10-inch springform pan with parchment paper.

Make the crust:

In a food processor, pulse the Golden Oreo cookies with cream filling several at a time until finely ground. Transfer to a bowl and mix in the melted butter until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan.

Prepare the filling:

In a large bowl, beat together the softened cream cheese and granulated sugar until light and creamy. Add the heavy cream, vanilla extract, almond extract, and butter extract, beating again to combine. Add the eggs one at a time, mixing just until incorporated—avoid overbeating.

Add sprinkles and bake:

Gently fold in the colored sprinkles. Pour the batter over the crust in the springform pan. Place the cheesecake on the oven rack directly above the pan of steaming water. Bake for 80 minutes.

Cool and chill:

Remove the cheesecake from the oven and place on a wire rack. After 5 minutes, run a knife around the edge to loosen it from the pan. Let cool on the counter for at least 1 hour, then refrigerate for 4-6 hours or overnight.

Remove and prepare topping:

Loosen and remove the sides of the springform pan. Carefully lift the cheesecake off the bottom and peel away the parchment paper. Transfer the cheesecake to a large serving plate.

Make the pink white chocolate glaze:

Place the white chocolate chips and ¼ cup heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, and heat an additional 15-20 seconds if needed until smooth and creamy. Add pink gel color gradually with a toothpick, stirring until the desired shade is reached. Pour the glaze onto the center of the cheesecake and gently spread it to the edges with an angled spatula. Allow to set.

Finish with Cool Whip and sprinkles:

Using a piping bag fitted with a 1M tip, pipe swirls of Cool Whip around the cheesecake’s edge. Top with additional sprinkles.

Prep Time: 20 minutes

Bake Time: 80 minutes

Chill Time: 4-6 hours or overnight

Servings: 12–16 slices