Description
A festive Funfetti Cheesecake with a graham cracker crust, creamy vanilla filling studded with colorful sprinkles, and a whipped cream topping finished with more sprinkles for a party-ready dessert.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs (268g)
- 2 tbsp sugar (26g)
- 3 tbsp sprinkles
- ½ cup unsalted butter, melted (112g)
Filling
- 32 oz cream cheese (904g), room temperature
- 1 cup sugar (207g)
- 3 tbsp all-purpose flour (24g)
- 1 cup sour cream (230g)
- 4 tsp vanilla extract
- 1 tsp cake batter flavoring (optional)
- 4 large eggs, room temperature
- 6 tbsp sprinkles (divided; 4–7 tbsp total as noted)
- 1 cup heavy whipping cream (240ml), cold
- ½ cup powdered sugar (58g)
- 1 tsp vanilla extract
Topping
- Whipped cream (from above) to decorate
- Additional sprinkles for decorating
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
- Mix crust ingredients: In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons sprinkles; add melted butter and mix until well combined.
- Form crust: Press the crust mixture firmly into the bottom of the springform pan and slightly up the sides. Bake crust for 10 minutes, then set aside to cool.
- Prepare water bath: Cover the outsides of the springform pan with aluminum foil to create a waterproof barrier. Set aside. Reduce oven to 300°F (148°C).
- Make filling: In a large bowl on low speed, beat cream cheese, 1 cup sugar, and flour until smooth. Scrape as needed. Add sour cream and 4 teaspoons vanilla (and optional cake batter flavoring); mix on low until combined.
- Add eggs: Add eggs one at a time, mixing slowly after each addition and scraping down as needed.
- Add sprinkles to batter: Gently fold in 6–7 tablespoons of sprinkles.
- Combine into pan: Pour batter into the cooled crust. Place the springform pan inside a larger pan and fill the outer pan with warm water about halfway up the springform side (not above the foil).
- Bake: Bake at 300°F (148°C) for 1 hour 20–25 minutes until the center is set but jiggles slightly when moved. Turn off the oven and leave the door closed for 30 minutes to cool slowly, then crack the door slightly and rest for another 30 minutes.
- Cool and chill: Remove from oven, carefully remove water bath and foil. Refrigerate until firm, about 5–6 hours or overnight. Once firm, remove the cheesecake from the springform pan.
- Whip topping: In a large mixer bowl, whip cold heavy cream, powdered sugar, and 1 teaspoon vanilla to stiff peaks.
- Decorate: Pipe whipped cream around the outer edge and decorate with additional sprinkles. Refrigerate until ready to serve.
Notes
- This cheesecake can be made a day ahead; chilling overnight helps with slicing.
- Ensure ingredients are at room temperature for a smooth filling.
- Use a water bath to reduce cracks; the foil provides a moisture barrier to protect the crust.
- Optional cake batter flavoring adds extra birthday-cake flavor, but is not required.
- Prep Time: 30 min
- Cook Time: 115 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: funfetti cheesecake, vanilla cheesecake, sprinkles, birthday cake flavor, graham crust, water bath cheesecake, no-bake? no-bake not; baking cheesecake
