Ingredients
Units
For the crust:
- 1 ½ cups graham cracker crumbs (about 10 graham cracker sheets)
- 6 Tbsp butter, melted
- ⅓ cup sugar
For the cheesecake:
- 24 oz cream cheese, at room temperature
- ½ cup + 2 tbsp sugar
- 2 Tbsp flour
- 2 tsp vanilla extract
- 4 Tbsp sprinkles + more for topping
- 12 oz Cool Whip, divided
Instructions
- To make graham cracker crumbs, add graham cracker sheets to a large Ziploc bag and crush with a rolling pin. Alternatively, crush with a food processor.
- In a medium bowl, mix the graham cracker crumbs, melted butter and 1/3 cup sugar until combined. Pour the mixture into a 9-inch springform pan and press tightly into the bottom of the pan and slightly up the sides. Set in freezer for 10-15 minutes to firm.
- In a large bowl, mix cream cheese, sugar, flour and vanilla until smooth and well combined. Gently stir in 8 oz Cool Whip and 4 Tbsp sprinkles.
- Pour filling into the chilled graham cracker crust, smoothing the top. Refrigerate for 4-6 hours or until firm.
- Remove cheesecake from springform pan and top with sprinkles and remaining whipped cream (optional). Refrigerate until ready to serve.
- Prep Time: 15 minutes + 4 hours 15 minutes chill time
- Cook Time: 5 minutes
- Category: Dessert
- Method: Quick