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Ingredients
Scale
- 30 Golden Oreos (288 g), crushed
- 5 tablespoons (56 g) butter, melted
- 4 packages (904 g) full-fat cream cheese (32 oz), room temperature
- 1 ¼ cup (250 g) granulated sugar
- 1 tablespoon (15 ml) vanilla extract
- ¼ teaspoon (1 g) almond extract
- 4 large eggs, room temperature
- ¾ cup (177 ml) heavy cream, room temperature
- ½ teaspoon (2 g) salt
- ½ cup (80 g) rainbow jimmies or sprinkles, plus additional for garnish
- 2 cups (475 ml) buttercream frosting (optional)
Instructions
- Crush Golden Oreos and mix with melted butter.
- Press mixture into the bottom and sides of a springform pan; bake at 375°F for 8 minutes.
- Lower oven to 325°F. Beat cream cheese until smooth; gradually add sugar.
- Mix in vanilla and almond extracts, salt, then add eggs one at a time.
- Stir in heavy cream and fold in most rainbow sprinkles.
- Pour filling over crust; place in water bath and bake for 90–100 minutes.
- Cool in the oven, then refrigerate for at least 8 hours.
- Top with buttercream frosting and additional sprinkles before serving.
Notes
Ensure all ingredients are at room temperature for a smooth batter.
Use a quality springform pan to avoid leaks during baking.
Store leftovers in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 300
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 90