Ingredients
Scale
- 1 cup vanilla wafer cookie crumbs
- 2 tbsp sugar
- 4 tbsp butter, melted
- 12 oz cream cheese, room temperature
- 1/2 cup sugar
- 3 tbsp flour
- 1/2 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 eggs
- Blue gel icing color
- Red gel icing color
- 1/2 cup heavy whipping cream
- 5 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Preheat oven to 325°F (162°C). Line cupcake pan with liners.
- Mix cookie crumbs, sugar, and melted butter. Press into liners.
- Bake crusts 5 minutes, then cool.
- Lower oven to 300°F (148°C).
- Beat cream cheese, sugar, and flour until smooth.
- Add sour cream and vanilla, mix.
- Add eggs one at a time, mixing gently.
- Divide batter into three bowls; color one red, one blue, one plain.
- Layer batter into crusts (white, red, blue).
- Bake 18–20 minutes, then cool in oven 10 minutes with door closed.
- Cool fully and refrigerate.
- Whip cream, powdered sugar, and vanilla to stiff peaks.
- Top cheesecakes with whipped cream and sprinkles.
Notes
- Use room temperature cream cheese.
- Do not overmix batter.
- Gel coloring works best.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian