white chocolate unicorn cheesecake + welcome to #Choctoberfest!
Welcome to #Choctoberfest! Today kicks off a whole week full of chocolatey goodness and prizes! The first treat is this White Chocolate Unicorn Cheesecake, decorated with the prettiest Sprinkle Pop sprinkles!
Servings: 12
Ingredients
- *for the crust*
- 10 chocolate graham cookies
- 6 tablespoon unsalted butter melted
- ¼ cup granulated sugar
- *for the filling*
- 16 oz {2 packages} cream cheese
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- ½ cup white chocolate chips
- pink purple, and turquoise food coloring
- *for the topping*
- 1 cup heavy whipping cream
- 1 tablespoon powdered milk
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- Sprinkle Pop Unicorn Sprinkle Mix
Instructions
- Preheat oven to 350F.
- In a food processor, pulse the graham cookies into fine crumbs. Add in the melted butter and sugar, and pulse until combined.
- Pour mixture into a 9" tart pan, and press firmly into the bottom and up the sides to form a crust.
- Bake in preheated oven for about 5 minutes, then set aside to cool.
- Meanwhile, prepare the filling. In the bowl of a stand mixer, beat the cream cheese until smooth and creamy.
- Add in the sugar, and mix until smooth and fluffy.
- Mix in the eggs, one at a time, then add in the vanilla.
- Divide the cheesecake batter in half.
- In a food processor, pulse the white chocolate chips until finely chopped. You can also do this by hand with a knife! Fold the chocolate into HALF of the cheesecake mixture.
- Divide the remaining half of the cheesecake mixture into three bowls. Color one pink, one purple, and one turquoise.
- Spoon the cheesecake mixture into the prepared crust, alternating colors, until you have used it all. Using the tip of a knife or a toothpick, swirl the colors together to create a marbled effect.
- Bake at 350F for about 30 minutes. It will get puffy and should get lightly golden but NOT brown. When cooked through, it will still have a slight jiggle in the middle {it will solidify more as it cools}.
- Let cheesecake come to room temperature, then cover with foil and refrigerate for at least 3 hours {overnight is best}.
- When almost ready to serve, prepare the toppings. In the bowl of a stand mixer, beat the heavy cream to soft peaks. Add in the powdered milk, powdered sugar, vanilla, and salt, and then beat until stiff.
- Spoon the whipped cream into a piping bag. Using a 1M star tip, decorate the top of the cheesecake as desired with the whipped cream. Top with the Sprinkle Pop Unicorn Sprinkle Mix!