How to Make Decorative Cheesecake

After a pretty emotional weekend, I thought I would kick off this week with something fun, bright and full of sprinkles. This Tie Dye Cheesecake definitely fits into all of those categories.

Learn To Bake and Decorate Cheesecake

I feel like cheesecake is one of those things you either love or your hate. There are not many people out there who have a “meh” feeling about cheesecake. But no matter how you feel about eating cheesecake, you have to admit this one is pretty to look at.

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But if you happen to be one of those people who love cheesecake (like me) I think you will be pretty happy with this recipe. I switched out the traditional graham cracker crust for a confetti Golden Oreo one, and topped the whole thing off with a simple whipped cream and sprinkle topping! It’s simple, delicious and pretty! What more could you ask for?

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TIE DYE CHEESECAKE

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Ingredients
  

CRUST

  • 2 cups crushed Golden Oreos
  • 3 tablespoons melted butter
  • 1 tablespoon sprinkles

FILLING

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • Food coloring

TOPPING

  • 1 cup heavy whipping cream
  • 1-2 tablespoons powdered sugar
  • Sprinkles

Instructions
 

For the crust

  • Preheat the oven to 350 degrees.
  • Prepare a 9" springform pan with cooking spray.
  • In a small bowl combine Oreo crumbs and melted butter until throughly combined.
  • Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  • Bake 12 - 15 minutes until the crumbs are set.
  • Let cool on a wire rack

For the filling

  • Preheat oven to 325 degrees.
  • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  • Add sugar and beat on high for an additional 3 minutes.
  • Add vanilla extract and salt and mix until just combined.
  • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  • Add sour cream and mix until combined.
  • Add heavy cream and mix until combined.
  • Divide the batter into four bowls. Add a few drops of food coloring to each one.
  • Transfer colorful batter to four separate pipping bags. Twist the tops and and place them in a large bowl.
  • Starting with one color, cut the bottom of the pipping bag and place a few generous dollops of batter all over the crust. Repeat with another colors (making sure you evenly distribute them) until you reach the top of the pan.
  • Once your dollops are filled to the top, stick a knife down into the batter and make a swirling like motion all over the pan.
  • Wrap the outside of your springform pan in aluminum foil.
  • Place the pan inside a high-sided roasting pan.
  • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  • Bake for 1 1/2 hours.
  • After an hour and a half, turn the oven off and crack the door open 1 inch.
  • Leave the cheesecake like this for 1 hour.
  • After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  • Place in the refrigerator for 4 hours.

For the topping

  • In a stand mixer fitted with a whisk attachment, mix heavy whipping cream on a high speed until it begins to thicken.
  • Add powdered sugar and whip until the cream has become firm.
  • Put whipping cream into a prepared piping bag with a star tip.
  • Pipe stars all over the top of the cheesecake.
  • Add sprinkles.

Notes

*One 9" Cheesecake
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the

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