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Sprinkle Cheesecake with Walnut Crust

Sprinkle Cheesecake with Walnut Crust

  • 5 hours
  • 9 ingredients
  • Walnuts
  • Easy
  • six inch cake
  • Update Ingredients

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

  1. Preheat the oven to 325 degrees.
  2. 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.
  3. Press the walnut dough into the bottom of a 6 inch spring form pan, set aside.
  4. 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.
  5. Add the eggs, one at a time, mixing for 30 seconds between each addition.
  6. 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.
  7. 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.
  8. 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.
  9. Unlatch sides of the spring form pan, then refrigerate the cake for at least 3 hours.
  10. Top with whipped cream and remaining sprinkles before serving

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