I Am Baker

White Chocolate Confetti Cheesecake

This is just plain fun!! White Chocolate Confetti Cheesecake   It’s a little something of everything I adore… cheesecake, Oreo crust, white chocolate, and sprinkles! But here’s the skinny: (Please note, that will be the only time I will use the word ‘skinny’ in reference to this recipe) My husband keeps telling me that the Oreo crust is too much!  Like in this neapolitan cheesecake.  Just stop with the Oreo crust he says! But I can’t.  I love it! However, he may have a small point in that the chocolate crust does compete with the delicate flavors of white chocolate and cream cheese (and strawberry in this case). I think a shortbread, graham cracker or vanilla cookie crust would all be really lovely with this cheesecake. White Chocolate Confetti Cheesecake!   I utilize Cool Whip as a topping, but you can certainly use heavy whipped cream and make your own. To make Homemade Whipped Cream: Start with cold heavy creamy and pour it into stand mixer with whisk attachment.  When the cream starts to thicken, add in sugar. (A good rule of thumb is 2 tablespoons of sugar for every cup of cream)  Continue beating until soft peaks occur. Don’t overbeat as you will then have butter. White Chocolate Confetti Cheesecake The star of this show is definitely the sprinkles!  I added some into the cheesecake as well as on top.  They are so fun to look at and surely do bring a smile to anyone’s face.  Which is why I do what I do.  I am a SMILE MAKER darnit!

White Chocolate Confetti Cheesecake


  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 2 8-ounce packages of cream cheese, room temperature
  • 2 eggs
  • 4 ounces white chocolate, melted and cooled
  • 1 cup rainbow sprinkles, plus extra for garnish


  1. Beat cream cheese, sugar and vanilla in stand mixer until well blended.
  2. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
  3. Add chocolate; mix until just combined.
  4. Pour in sprinkles and fold into cheesecake batter with spatula.
  5. Pour over crust.
  6. Bake at 350 degrees for 55 minutes at to an hour or until center is almost set.
  7. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate until ready to serve.
  8. Top with whipped cream, sprinkles, and a cherry.
  9. For the whipped cream I used a large closed star tip and piped out little billows.
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Recipe inspired by this recipe from Kraft. As I mentioned above, I used Oreo for the crust.  I use the pre-packaged crumbs, as seen in detail here.  Simply add 2 tablespoons melted better to crumbs then press into springform pan.  I used an 8-inch springform pan for this recipe. White Chocolate Confetti Cheesecake!   As you can imagine, this was a huge hit with the kids.  They love the color and and fun that sprinkles bring!  Heck, so do I. If you like what you see on my blog, be sure to check out my new book, Surprise-Inside Cakes!

I Am Baker

White Chocolate Cheesecake and Chocolate Milky Way Cake

Most folks are doing what should be done right about now.  Posting healthy recipes, exercise plans, motivation factors to help us follow through with our New Years Resolutions of Losing Weight and Getting Healthier.

I am completely incapable of honoring any diet resolution, so instead sharing with you one of the most ridiculous, over the top, insane cakes I have ever thought up much less made.

I wasn’t planning on sharing it because its so crazy.   Its got roughly 3,456 calories per slice.  In addition to the obnoxious sweetness, it was the most expensive cake I have ever made for fun, rolling in at roughly $30.  For a cake.  For one cake.  One little cake.

But, based on some blogging stories of late, I am going to share it anyway.  My blogging motto for 2013 is “Be Me”.

And more times than not *I* am totally ridiculous and over the top and obnoxious.

*shame spiral*

Lets still be friends.  I promise to behave in public.  Most of the time.


White Chocolate Cheesecake


  • 4 oz white chocolate, chopped
  • 16 oz cream cheese
  • 3/4 cup sugar
  • 1 tbsp flour
  • 2 eggs at room temperature
  • 1 tsp vanilla
  • 1 tbsp heavy cream
  • pinch of salt


  1. Heat oven to 350 degrees. Prepare a 9-in springform pan and set aside.
  2. Using a double broiler or in 30-second increments in the microwave, melt the white chocolate.
  3. In mixer, combine cream cheese and sugar until light and smooth.
  4. Add in flour, salt, and vanilla.
  5. One at a time, add in the room temperature eggs.
  6. Add in the heavy cream and beat on medium until creamy.
  7. Remove mixer bowl from stand and pour in the melted white chocolate. Fold in by hand.
  8. Pour mixture into prepared pan and bake for about 30 minutes, or until center is set. Remove from oven.
  9. Allow cheesecake to cool completely before removing from pan. I placed my cheesecake in the fridge until I was ready to assemble the cake.
  10. You can use whatever crust you prefer for cheesecake, I used a premade Oreo crust I purchased at the store. I simply pressed the crust into the bottom of the pan and poured the cheesecake mixture over the top.
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I used Ree’s Milky Way Cake recipe and prepared it in a 9-inch cake pan.  There was a little batter left over so I threw that in another 9-inch pan and had a little snack.  (If you choose to do the same, just keep an eye on it during baking, as it will cook faster with less batter.)  That was the top layer.

I also used her Milky Way frosting to cover the cake, although my cake was very chilled when I added it.

The bottom layer is a deeply rich Chocolate Cake.  In place of one of the cups of hot water, I used 1 cup of fresh brewed coffee.  That was the bottom layer and the White Chocolate Cheesecake with Oreo Crust is in the middle.

I also covered the cake in a buttercream crumb coat before chilling it overnight.  The link goes to my Neapolitan Rose Cake, which is covered in 47 pounds the most wonderfully luscious and satisfying basic buttercream.

See, look at that.  I cant stop.

Must. Remember. To. Be. Healthier.


Well, maybe next year.