Description
Celebrate Mardi Gras with this delightful cheesecake featuring a creamy filling on a buttery graham cracker crust, topped with whipped cream and colorful sugar sprinkles. Perfect for festive gatherings!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Colored sugar sprinkles (purple, green, and gold)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon (if using). Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it tightly.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, beating until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- In a separate bowl, whisk together the sour cream, flour, and lemon juice until smooth. Gently fold this mixture into the cream cheese batter.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place it in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and the water bath. Allow it to cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours, or preferably overnight.
- Once the cheesecake is fully chilled, combine the heavy whipping cream, powdered sugar, and vanilla extract in a large mixing bowl.
- Beat the mixture on medium-high speed until stiff peaks form (about 3-5 minutes). Be careful not to overbeat.
- Spread the whipped cream topping over the cheesecake and decorate with colored sugar sprinkles.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- The cheesecake can be made a day in advance and stored in the refrigerator.
- Feel free to customize the toppings with your favorite colors or decorations.
- Prep Time: 30 minutes
- Cook Time: 60 minutes