Okay, so I'm a little funfetti and sprinkle CRAY. But like in the best way possible. I love sprinkles so much, I'm actually the editor of the Sprinkle Feed on the feedfeed. So, I've got the scoop on the best sprinkles, Sweetapolita. There are so many beautiful choices and the colors are fantastic. Also a big fan of Fancy Sprinkles...so fancy.
And although I'm not the biggest cheesecake fan, I know some people who are and they need funfetti options. So, this is my favorite cheesecake to make and requires a LOT of sugar. Like, all the delicious and tasty treats blended up into one dessert: ice cream cones, animal crackers, ice cream and cheese...what could be better?! I found this recipe, but had to alter it a bunch since it had a lot of things I can't have. But now it's perfect...well, at least perfect for my dietary restrictions.
I originally made it for a pal's birthday, but then made it again at the bake sale I helped plan called Scoop and Gather (a Bake and Gather for Good event) where we raised funds for International Institute STL and ACLU Missouri.
Test this baby out and let me know your thoughts!
These hella cute pins custom made for the event by Daily Disco.
2 cups of animal crackers
1 cup ground up waffle and/or sugar cones
1 Tbsp sugar
1/2 tsp salt
6 Tbsp melted butter
32 oz of cream cheese, room temperature
1 1/4 cups of powdered sugar
1 1/2 Tbsp AP flour
pinch of salt
1/4 cup vanilla or cake batter ice cream, melted
1/2 cup full-fat yogurt
1 Tbsp butter extract (vanilla is also fine, but not as funfetti tasting)
5 large eggs
1/2 cup sprinkles
2 cups heavy cream
2 Tbsp powdered sugar
1/2 teaspoon butter extract
Preheat oven to 350°F. Prep your baking sheet with a 1/2 inch water and place into oven. Spray a 9" springform pan with oil non-stick spray and tightly wrap base and sides with foil.
Grind animal crackers, cones, sugar and salt in a food processor or blender. Once very crumbly, add butter and mix until all is wet and press into the springform pan.
In a bowl of a mixer add cream cheese and beat until completely smooth (only works if cream cheese is room temperature). Add sugar, flour, salt, ice cream, yogurt, and extract and beat again. All should be smooth without chunks. Add 1 egg at a time on low speed. Make sure to incorporate completely before adding next egg.
Fold in sprinkles and pour into pan on top of crust. Bake for 60-70 minutes.
Turn off heat and let the cheesecake sit for another 30 minutes in warm oven.
Remove from oven and let cool completely. then refrigerate overnight.
Whip heavy cream in a metal bowl (or bowl of mixer) on medium/high speed until peaks form. Add in the sugar and extract. Whip until stiff peaks. Add food coloring if you wish!
Pour into piping bag and pipe on top of cooled cheesecake. Sprinkle with sprinkles.