Birthday Cheesecake

5 from 2 votes

This birthday cheesecake has a birthday cake Oreo cookie crust, a cheesecake batter with a cake batter extract and bits of sugar cookie dough in it. The top has a golden brown sugar cookie crumble.

Prep Time40

Cook Time1 20

Chill Time8

Total Time10

Servings: slices

Author: Miranda Couse

Ingredients

Sugar Cookie Dough

3/4 cup butter room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 1/2 cups all-purpose flour
1/3 cup sprinkles

Crust

20 Birthday Cake Oreos
5 tablespoons butter melted
1 1/2 tablespoons rainbow sprinkles

Cheesecake

24 ounces cream cheese room temperature
1 1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon cake batter extract optional
1 cup full-fat sour cream
1/2 cup heavy cream
4 large eggs

Whipped Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
4 Birthday Oreo cookies for garnish
1/2 cup sprinkles for garnish

Instructions

Sugar Cookie Dough

In a large mixing bowl, add in the 3/4 cup butter and 3/4 cup granulated sugar and beat with a hand mixer on medium until light and fluffy. This will take about 2 minutes.
Add in the 1 teaspoon vanilla extract, 2 tablespoons heavy cream, and 1 1/2 cups all-purpose 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 1/3 cup sprinkles and mix until incorporated into the crumb mixture.
Place the crumbs into a freezer bag and freeze for at least 1 hour, but longer is better.

Crust

Preheat oven to 375 degrees F. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3-inch wide strip of parchment paper.
Place the 20 Birthday Cake Oreos with the filling in a food processor. Pulse until the cookies form a fine crumb. You can also place them in a storage bag and crush them with a rolling pin.
Pour the melted 5 tablespoons butter over the cookie crumbs while in the food processor and pulse until the crumbs are coated with butter.
Add in the 1 1/2 tablespoons rainbow sprinkles and stir.
Press the cookie crust firmly into the prepared pan.
Place into the oven and bake for 10 minutes. Remove and let cool.

Cheesecake

In a large mixing bowl, add in the 24 ounces cream cheese and 1 1/4 cup granulated sugar. Mix on medium until smooth.
Add in the 1 teaspoon vanilla extract, 1/2 teaspoon cake batter extract, 1 cup heavy whipping cream, and 1/2 cup heavy cream. Mix on mediun until combined.
Add the 4 large eggs, one at a time. Mix each egg until incorporated and then add another. Scrape the bowl to get any unmixed egg in cream cheese.
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.
Wrap 2 layers of heavy-duty tin foil around the outside of the springform pan. This will help prevent water from getting into your cheesecake.
Place a larger pan than the springform pan (make sure the springform pan fits inside of the larger pan) on the top rack of your oven. Pour about 1 inch of water in the pan.
Place the springform pan inside of the larger pan.
Let the cheesecake bake for 1 hour and 20 minutes or until done. To tell if the cheesecake is done, give it a wiggle. If the center jiggles like jello and the outer edges look set, it's ready. If the entire cheesecake jiggles, it needs to bake longer. Turn off the heat and crack the door of the oven to let the cheesecake cool 1 to 2 hours and then place in the fridge to chill overnight.
After the cheesecake has chilled, remove the sides of the springform pan.
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 serving plate.

Whipped Cream

Place the 1 cup heavy whipping cream in a large bowl. Whip on medium/high until the cream forms soft peaks.
Add in the 1/4 cup powdered sugar and beat until the whipped cream forms stiff peaks.
Place the whipped cream in a piping bag with the 1M tip. Pipe 8 swirls on the top of the cheesecake. Sprinkle some of the remaining sprinkles on the tops of each stack of whipped cream.
Cut the 4 Birthday Oreo cookies 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 apply even pressure while pressing down. That prevents most of the breakage. Garnish the tops of stacks of whipped cream with Oreos.
Cut and serve. Refrigerate the leftovers.

Video

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition