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Sprinkle Cheesecake with Walnut Crust
- 5 hours
- 9 ingredients
- Walnuts
- Easy
- six inch cake
Ingredients
- 1 cup Diamond of California Walnut Halves
- 3 tbsp sugar, plus
- 1/2 cup sugar, divided
- 4 tbsp unsalted butter, melted
- 2 packages of cream cheese, softened (8 oz each)
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup rainbow sprinkles , divided
- 1/4 cup whipped cream
The Steps
- Preheat the oven to 325 degrees.
- Put the walnuts into a food processor and pulse until finely ground. Add 3 tbsp of sugar and all of the melted butter, then pulse until dough comes together.
- Press the walnut dough into the bottom of a 6 inch spring form pan, set aside.
- Put the cream cheese in a bowl with the remaining sugar. Using a hand mixer, or the paddle attachment of a stand mixer, beat the mixture until it’s light and fluffy, about 2 minutes.
- Add the eggs, one at a time, mixing for 30 seconds between each addition.
- Add ½ cup of rainbow sprinkles. Use a spatula to fold them into the batter until just combined to prevent the color from bleeding into the batter.
- Pour the mixture on top of the walnut crust and bake for 50 minutes to 1 hour. The cake is done with the center stays solid when you gently shake the pan.
- Allow the cake to cool for 5 minutes, then run a knife carefully around the edges of the pan to loosen the cake from the sides.
- Unlatch sides of the spring form pan, then refrigerate the cake for at least 3 hours.
- Top with whipped cream and remaining sprinkles before serving
