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Dunkaroos Cheesecake Recipe

★★★★★

4.7 from 61 reviews
  • Author: lilan
  • Total Time: 6 hours 50 minutes
  • Yield: 12 servings 1x

Description

This decadent Dunkaroos Cheesecake combines a buttery vanilla wafer crust, colorful sprinkles, and layers of creamy cheesecake filling with rainbow chip frosting and mini vanilla wafers, all baked in a water bath for a smooth texture. Topped with vibrant blue buttercream, extra frosting, sprinkles, and Dunkaroo cookies for a nostalgic, fun twist on classic cheesecake.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 1/2 cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar
  • 3 tbsp sprinkles

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 9 tbsp (72g) all-purpose flour, divided
  • 1 cup (230g) sour cream
  • 2 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 5 tbsp sprinkles
  • 16 oz can Betty Crocker Rainbow Chip Frosting
  • 1 cup mini vanilla wafers, divided

Buttercream Topping

  • 1/2 cup (112g) butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1–2 tbsp cream or water
  • Blue gel icing color
  • 16 oz can Betty Crocker Rainbow Chip Frosting
  • Sprinkles
  • Dunkaroo cookies (2-3 packages)

Instructions

  1. Make the Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. Combine the vanilla wafer crumbs, melted butter, sugar, and sprinkles in a small bowl. Press this mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.
  2. Prepare for Water Bath: Cover the outside of the springform pan with aluminum foil to prevent water from entering during the water bath baking. Set the pan aside.
  3. Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and 3 tablespoons of flour on low speed until fully smooth. Scrape down the bowl to ensure even mixing. Add sour cream and vanilla extract, mixing on low speed until incorporated. Add eggs one at a time, mixing slowly after each, scraping sides as needed. Stir in sprinkles gently and set filling aside.
  4. Prepare Rainbow Chip Frosting Layer: In a medium bowl, pour the full can of rainbow chip frosting and stir in the remaining 6 tablespoons of flour until well combined. This will prevent the frosting from dissolving during baking.
  5. Assemble the Layers: Spread the prepared frosting evenly on the bottom of the cooled crust. Layer half a cup of mini vanilla wafers evenly over the frosting. Pour and spread half of the cheesecake filling over the wafers. Add the remaining half cup of mini vanilla wafers on top, then evenly spread the rest of the cheesecake filling.
  6. Water Bath Baking: Place the springform pan inside a larger roasting pan. Pour warm water into the outer pan to reach halfway up the sides of the springform pan, ensuring the water does not rise above the aluminum foil. Bake for 1 hour and 10 minutes until the center is set but slightly jiggly.
  7. Cooling: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open slightly and allow it to cool for another 30 minutes. This gradual cooling helps prevent cracks.
  8. Chill: Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate until firm, about 5-6 hours or preferably overnight.
  9. Remove from Pan: Carefully remove the cheesecake from the springform pan and place it on a serving dish.
  10. Make the Blue Buttercream: Beat butter in a mixing bowl until smooth. Add half the powdered sugar and beat until smooth and well combined. Mix in vanilla extract and one tablespoon of cream or water. Add the remaining powdered sugar and blend well, adding more cream or water as needed for desired consistency. Tint the buttercream with blue gel icing color and set aside.
  11. Decorate: Spread some of the second can of rainbow chip frosting over the top of the cheesecake, leaving space around the edges. Using a piping bag fitted with a piping tip (Ateco 847 recommended), pipe the blue buttercream around the outer edge of the cheesecake. Finish decorating with additional sprinkles and pieces of Dunkaroo cookies for a playful, nostalgic topping.

Notes

  • Using a water bath during baking helps produce a smooth, crack-free cheesecake.
  • Ensure cream cheese and eggs are at room temperature to help achieve a smooth batter.
  • Pressing the crust firmly into the pan helps prevent it from crumbling when sliced.
  • If you don’t have a piping bag, you can use a plastic sandwich bag with the tip cut off for piping the buttercream.
  • Leftover cheesecake can be stored covered in the refrigerator for up to 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Dunkaroos cheesecake, rainbow chip frosting cheesecake, vanilla wafer crust cheesecake, sprinkles cheesecake, water bath cheesecake

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Find it online: https://cooklilan.com/dunkaroos-cheesecake-recipe/