Rainbow Sprinkle Cheesecake Pie
Ingredients
Scale
Pie
- 1 deep-dish pie crust
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup rainbow sprinkles
- 1/2 cup white chocolate melting wafers, melted
- 1 can strawberry or cherry pie filling
- 3 tablespoons crushed shortbread cookies or Golden Oreos
Sprinkle Crumble
- 1/2 cup crushed shortbread cookies or Golden Oreos
- 2 tablespoons melted butter
- 1 tablespoon rainbow sprinkles
Optional
- Extra melted white chocolate for drizzle
- Whipped cream
Instructions
- Preheat your oven to 375°F.
- Place the deep-dish pie crust on a baking sheet and blind bake for 10 to 12 minutes until lightly golden. Remove from the oven and let it cool for about 5 minutes.
- Sprinkle 3 tablespoons of the crushed cookies over the bottom of the crust to create a light cookie base.
- In a mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla, then blend in the sour cream until creamy. Gently fold in the rainbow sprinkles.
- Spread the cheesecake mixture evenly into the crust.
- Drizzle the melted white chocolate over the top and use a knife or skewer to create soft, shallow swirls. Keep the motion light so the layers stay defined.
- Spoon the strawberry pie filling over the cheesecake layer and gently spread it out.
- Bake for 30 to 35 minutes. The edges should look set while the center still has a slight wobble.
- While the pie cools, mix the crushed cookies, melted butter, and sprinkles together to make the crumble.
- Let the pie cool for 20 to 30 minutes, then sprinkle the crumble over the top. Chill in the refrigerator for at least 2 hours before slicing.
- Add whipped cream or a white chocolate drizzle right before serving if you want an extra touch.
Find it online: https://lifeandsprinkles.com/rainbow-sprinkle-cheesecake-pie/