It’s Cookie Dough and Oven Mitt’s 2nd blogiversary (give or take a day)! In honor of this amazing day, we’re eating some birthday cheesecake. The magic is in the sprinkles. There might be a little spark in those super amazing birthday cake Oreos too.
I used my go-to cheesecake recipe to put this guy together, but included some pizzazz. It takes a few extra steps, but this cheesecake is ridiculous. The cookie top makes me weak at the knees.
When I first started Cookie Dough and Oven Mitt , I didn’t know what to expect. I had no idea how much fun it could be. All the amazing comments and wonderful friends I’ve made this year, I’m one lucky girl!
I’m a sucker for cheesecake as you may have noticed by all of the cheesecake recipes. This one is a little different. It has bits of sugar cookie dough throughout the inside of the cheesecake, birthday cake Oreos as the crust, and it’s wrapped in festive sprinkles.
That tricky candle in the picture above had me going crazy. I huffed and puffed and thought I had it out. I would hear a crackle and it would be lit again. Now, I was pretty sure I bought normal candles, but I may have been wrong. After nearly catching my eyebrows on fire, I decided to run it under water. That’s the trick to putting those babies out.
This is seriously a pretty darn awesome birthday cheesecake. It’s for the cheesecake, Oreo, cookie dough, and sprinkle lovers. Anyone you make this for is bound to like one of those things, right?
Sugar Cookie Dough
- 20 Birthday Cake Oreos
- 5 T . butter melted
- 1 + 1/2 T. sprinkles
- 3 bricks of cream cheese 8 oz., room temperature
- 1 + ¼ cup granulated sugar
- 4 eggs
- 1 tsp . vanilla
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 4 Oreo cookies for garnish
- 1/2 cup sprinkles for garnish
Sugar Cookie Dough
- In a large mixing bowl, add in the butter and sugar and beat until light and fluffy. This will take about 2 minutes.
- Add in the vanilla extract, milk, and flour. Beat on medium until the dough comes together and forms a crumble. It should be dry enough that it doesn't actually form a dough ball.
- Add in the sprinkles and mix until incorporated into the crumb mixture.
- Place the crumbs into a freezer bag and freeze overnight.
- Preheat oven to 375 degrees.
- Throw the cookies in a large freezer bag and press out all the air. Using a roll pin, smash all the cookies. Turn the bag over and repeat until the cookie pieces are very small.
- Add the cookie crumbs into a microwave-safe bowl. Add in the 5 tablespoons of butter. Place in the microwave for 45 seconds. Stir until the butter has covered all of the crumbs.
- Add in the sprinkles and stir.
- Press the cookie crumb firmly into a 9 inch spring form pan.
- Place into the oven and bake for 10 minutes. Remove and let cool.
- Place 2 pieces of heavy duty tin foil on the outside of the spring form pan. This will help prevent water from getting into your cheesecake.
- In a large mixing bowl, add in the cheesecake and sugar. Mix on medium until light and fluffy.
- Add in the vanilla and the eggs one at a time. Mix each egg until incorporated and then add another. Scrape the bowl to get any unmixed in cream cheese.
- Add in the sour cream and heavy cream and mix on medium until combined.
- Pour 1/3 of the cheesecake batter into the crust.
- Add in a little more than a third of the cookie dough crumb. Make sure there's enough to cover the cheesecake layer.
- Pour the remaining cheesecake batter on top of the cookie dough crumb.
- Carefully place the remaining cookie dough crumb on top of the cheesecake batter.
- Place a larger pan than the spring form pan (make sure the spring form pan fits inside of the larger pan) on the top rack of your oven. Place about an inch and half of hot water in the pan.
- Pull out the rack and place the spring form pan inside of the larger pan. Tent the cheesecake with another piece of heavy duty tin foil. Push the rack back into the oven. (I've found this is much easier than carrying the two pans across the kitchen)
- Let the cheesecake bake for 1 hour. Remove tin foil tent and continue to bake for another hour. To tell if the cheesecake done, give it a wiggle. If the center jiggles like jello and the outer edges look set, it's ready. Turn off the heat and crack the door of the oven to let the cheesecake cool completely. I normally leave mine in there about 2 hours. I normally shove a couple oven mitts close to the hinge to crack the oven door a little farther than it does by itself. Refrigerate for 4-5 hours or overnight. I normally do mine overnight to give it a good set before I remove it from the pan.
- Run a knife around the edges of the cheesecake to help release it from the pan. I used a torch and warmed the outside of my pan to help release the cheesecake. That will work too if you have a torch on hand.
- Place the 1/2 cup of sprinkles on a plate. Scoop up handfuls of sprinkles and place them on the side of the cheesecake. Give the bottom of the pan a tap to remove any excess sprinkles.
- Place the cheesecake on a cake plate.
- Place the heavy cream in a large bowl. Whip on medium/high until the cream forms stiff peaks.
- Add in the powdered sugar and whip until incorporated. If the whipped cream becomes soft, beat until it forms stiff peaks again.
- Place the whipped cream in a piping bag with the 1M tip. Pipe 8 circles on the top of the cheesecake. Sprinkles some of the remaining sprinkles on the tops of each stack of whipped cream.
- Cut the 4 Oreos in half using even pressure on the knife. I prevent the Oreo's from crumbling by placing my hand across the top of the knife and pressing down. That prevents most of the breakage. Garnish the tops of stacks of whipped cream with Oreos.
- Cut and serve. Refrigerate.
What was the last thing you ate sprinkles on?