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Wednesday 26 November 2025 07:28:04 GMT
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Birthday cake, but make it cheesecake 🎂✨ Forever my favorite hobby 💕 Crust: 1 ½ cups graham cracker crumbs 2 tablespoons granulated sugar ⅓ cup unsalted butter (melted) Cheesecake Filling: 4 packages (8 ounces each) cream cheese (softened) 1 ¼ cups granulated sugar ½ cup sour cream 2 teaspoons vanilla extract 5 large eggs (room temperature) ½ cup rainbow sprinkles Whipped Cream: 2 oz cream cheese (room temperature) 1 cup + 1 tablespoon heavy cream (divided) 1/4 cup powdered sugar 1 teaspoon vanilla extract Crust: -Preheat oven to 350°. Blend graham crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs ate evenly coated. -Press the mixture firmly into the bottom and about half way up the sides of a parchment-lined 9-inch springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking. -Bake for 10 minutes. Set aside. Lower the oven temperature to 325° Cheesecake Filling: -In a large bowl or bowl of stand mixer, beat the softened cream cheese until completely smooth. Add the sugar and continue mixing, scraping down the sides of the bowl as needed, until fully incorporated. -Mix in the sour cream and vanilla extract until the batter is creamy and smooth. Add the eggs one at a time, mixing just until combined after each addition. -Gently fold in the rainbow sprinkles. -Pour the cheesecake batter into the prepared crust and smooth the top. -Place the springform pan inside a larger roasting pan. Carefully transfer to the oven, then pour hot water into the outer pan until it reaches 1 inch up the sides of the springform pan. -Bake for 60–70 minutes, or until the edges are set and the center still has a slight wobble when gently shaken. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Remove from the oven and allow it to cool completely before chilling. Whipped Cream: -In a small bowl using a hand mixer, beat the cream cheese and 1 tablespoon heavy cream on high speed until creamy. -In a separate, beat 1 cup heavy cream, powdered sugar, and vanilla extract on high speed until it starts to thicken. Add in the cream cheese mixture and beat on high speed until stiff peaks form. -Spread a 1 cup of whipped cream over the top of the cake. (Or the whole amount if not piping). I used a large french tip to pipe dollops on top. Top with more sprinkles and enjoy! 💕 #birthdaycake #cheesecake #cheesecakerecipe #DessertRecipes #hobby
Birthday cake, but make it cheesecake 🎂✨ Forever my favorite hobby 💕 Crust: 1 ½ cups graham cracker crumbs 2 tablespoons granulated sugar ⅓ cup unsalted butter (melted) Cheesecake Filling: 4 packages (8 ounces each) cream cheese (softened) 1 ¼ cups granulated sugar ½ cup sour cream 2 teaspoons vanilla extract 5 large eggs (room temperature) ½ cup rainbow sprinkles Whipped Cream: 2 oz cream cheese (room temperature) 1 cup + 1 tablespoon heavy cream (divided) 1/4 cup powdered sugar 1 teaspoon vanilla extract Crust: -Preheat oven to 350°. Blend graham crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs ate evenly coated. -Press the mixture firmly into the bottom and about half way up the sides of a parchment-lined 9-inch springform pan. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking. -Bake for 10 minutes. Set aside. Lower the oven temperature to 325° Cheesecake Filling: -In a large bowl or bowl of stand mixer, beat the softened cream cheese until completely smooth. Add the sugar and continue mixing, scraping down the sides of the bowl as needed, until fully incorporated. -Mix in the sour cream and vanilla extract until the batter is creamy and smooth. Add the eggs one at a time, mixing just until combined after each addition. -Gently fold in the rainbow sprinkles. -Pour the cheesecake batter into the prepared crust and smooth the top. -Place the springform pan inside a larger roasting pan. Carefully transfer to the oven, then pour hot water into the outer pan until it reaches 1 inch up the sides of the springform pan. -Bake for 60–70 minutes, or until the edges are set and the center still has a slight wobble when gently shaken. Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Remove from the oven and allow it to cool completely before chilling. Whipped Cream: -In a small bowl using a hand mixer, beat the cream cheese and 1 tablespoon heavy cream on high speed until creamy. -In a separate, beat 1 cup heavy cream, powdered sugar, and vanilla extract on high speed until it starts to thicken. Add in the cream cheese mixture and beat on high speed until stiff peaks form. -Spread a 1 cup of whipped cream over the top of the cake. (Or the whole amount if not piping). I used a large french tip to pipe dollops on top. Top with more sprinkles and enjoy! 💕 #birthdaycake #cheesecake #cheesecakerecipe #DessertRecipes #hobby
Take the stress out of coloring and grab these up! @JUPITEARTH #silkycrayon #artsupplies #christmasgifts
Take the stress out of coloring and grab these up! @JUPITEARTH #silkycrayon #artsupplies #christmasgifts

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