TIE DYE CHEESECAKE

Bright and colorful vanilla cheesecake that is easy to make. After a pretty emotional weekend, I thought I would kick off this week with something fun, bright and full of sprinkles. This Tie Dye Cheesecake definitely fits into all of those categories.

TIE DYE CHEESECAKE

INGREDIENTS
CRUST
  1. 2 cups crushed Golden Oreos
  2. 3 tablespoons melted butter
  3. 1 tablespoon sprinkles

FILLING
  1. 2 pounds cream cheese, room temperature
  2. 1 1/3 cups sugar
  3. 4 eggs
  4. 1 tablespoon vanilla extract
  5. 1/4 teaspoon salt
  6. 2/3 cup sour cream
  7. 2/3 cup heavy whipping cream
  8. Food coloring

TOPPING
  1. 1 cup heavy whipping cream
  2. 1-2 tablespoons powdered sugar
  3. Sprinkles

DIRECTIONS
for the crust
  • Preheat the oven to 350 degrees.
  • Prepare a 9" springform pan with cooking spray.
  • In a small bowl combine Oreo crumbs and melted butter until throughly combined.
  • Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  • Bake 12 - 15 minutes until the crumbs are set.
  • Let cool on a wire rack
for the filling
  • Preheat oven to 325 degrees.
  • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  • Add sugar and beat on high for an additional 3 minutes.
  • Add vanilla extract and salt and mix until just combined.
  • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  • Add sour cream and mix until combined.
  • Add heavy cream and mix until combined.
  • Divide the batter into four bowls. Add a few drops of food coloring to each one.
  • Transfer colorful batter to four separate pipping bags. Twist the tops and and place them in a large bowl.
  • Starting with one color, cut the bottom of the pipping bag and place a few generous dollops of batter all over the crust. Repeat with another colors (making sure you evenly distribute them) until you reach the top of the pan.
  • Once your dollops are filled to the top, stick a knife down into the batter and make a swirling like motion all over the pan.
  • Wrap the outside of your springform pan in aluminum foil.
  • Place the pan inside a high-sided roasting pan.
  • Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  • Bake for 1 1/2 hours.
  • After an hour and a half, turn the oven off and crack the door open 1 inch.
  • Leave the cheesecake like this for 1 hour.
  • After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  • Place in the refrigerator for 4 hours.