Ingredients
Scale
For the Crust:
- 1 2/3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 – 1/2 teaspoon almond extract
- 1 cup sour cream
- 3 large eggs + 1 egg yolk
- 1/2 to 3/4 cup sprinkles (jimmies or confetti sprinkles)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 – 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons whipping cream
- Additional sprinkles for decorating
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (180°C).
- Mix graham cracker crumbs and brown sugar in a medium bowl. Add melted butter and stir until the mixture resembles damp sand.
- Press the mixture into a greased 9-inch springform pan. Bake for 8-10 minutes until golden brown. Let it cool.
- Make the Cheesecake Filling:
- Beat softened cream cheese and sugar until smooth and creamy, about 3 minutes.
- Mix in vanilla extract, almond extract, and sour cream.
- Add eggs and egg yolk, mixing gently to avoid overmixing.
- Gently fold in the sprinkles.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Pour the cheesecake filling over the crust.
- Pour boiling water into the roasting pan until it reaches 1 inch up the sides of the springform pan.
- Bake for 50-60 minutes, or until edges are set and the center is slightly wobbly. Cool inside the oven with the door ajar for 1 hour.
- Chill the Cheesecake:
- Remove the cheesecake from the water bath. Refrigerate for at least 6 hours or overnight.
- Prepare the Frosting:
- Beat softened butter until smooth. Gradually add powdered sugar, mixing on low speed.
- Stir in vanilla extract and whipping cream. Adjust consistency with more cream if necessary.
- Frost and Serve:
- Once chilled, remove cheesecake from the springform pan. If needed, blot any condensation on top with a paper towel.
- Decorate with frosting and sprinkles.
Notes
- Use room temperature ingredients for a smooth batter.
- For a water bath, wrap the bottom of the springform pan in foil to prevent water from leaking.
- Store leftovers in the refrigerator for up to 4 days.
- This cheesecake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg