Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup regenerative organic certified cane sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 egg yolk
- ⅓ cup colorful sprinkles
- 32 oz cream cheese, room temperature
- ⅔ cup regenerative organic certified cane sugar
- ¾ cup sour cream or Greek yogurt
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- 4 large eggs
- ⅓ cup heavy cream (for ganache)
- 1 cup white chocolate chips
- Additional sprinkles for topping
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream together the butter and cane sugar until light and fluffy. Add vanilla extract, egg, and egg yolk, mixing until well combined.
- Gradually add the flour mixture and mix until just combined. Fold in sprinkles, then press the dough into the bottom of a springform pan. Bake for about 15 minutes until edges are golden. Allow to cool.
- Blend, in a large bowl, cream cheese and cane sugar until smooth. Mix in sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing carefully.
- Pour cheesecake filling over the cooled crust. Bake at 325°F (163°C) for about 55-60 minutes. Turn off oven and crack the door, leaving the cheesecake inside to cool.
- Heat heavy cream, to make ganache, over low heat and stir in white chocolate chips until smooth. Drizzle over cooled cheesecake and top with additional sprinkles.
Notes
Customize the sprinkles for different holidays and serve with toppings like fresh fruit or chocolate for added flavors.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg