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Funfetti Cheesecake

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A vibrant and creamy Funfetti Cheesecake bursting with sprinkles, perfect for any celebration or just to brighten your day!

Ingredients

Scale
  • 2 cups (268g) graham cracker crumbs
  • 2 tablespoons (26g) sugar
  • 3 tablespoons sprinkles
  • 1/2 cup (112g) unsalted butter, melted
  • 32 ounces (904g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 4 teaspoons vanilla extract
  • 1 teaspoons cake batter flavoring, optional
  • 4 large eggs, room temperature
  • 6-7 tablespoons sprinkles
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 teaspoon vanilla extract
  • Sprinkles

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
  3. Grease the sides of the springform pan.
  4. Combine the graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons sprinkles in a small bowl.
  5. Add the melted unsalted butter to the crust mixture.
  6. Mix until all ingredients are well combined.
  7. Press the mixture firmly into the bottom of the springform pan.
  8. Press the mixture slightly up the sides of the springform pan.
  9. Bake the crust for 10 minutes.
  10. Set the baked crust aside to cool.
  11. Cover the outsides of the springform pan thoroughly with aluminum foil to create a waterproof barrier for the water bath.
  12. Set the prepared pan aside.
  13. Reduce your oven temperature to 300°F (148°C).
  14. In a large bowl, beat the room temperature cream cheese, 1 cup sugar, and all-purpose flour on low speed.
  15. Continue beating on low speed until the mixture is well combined and smooth.
  16. Scrape down the sides of the bowl as needed.
  17. Add the sour cream to the cream cheese mixture.
  18. Add 4 teaspoons vanilla extract to the cream cheese mixture.
  19. Add the optional 1 teaspoon cake batter flavoring.
  20. Mix on low speed until all ingredients are well combined.
  21. Add the large eggs one at a time.
  22. Mix slowly to combine after each egg addition.
  23. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
  24. Gently stir in 6-7 tablespoons of sprinkles into the cheesecake batter.
  25. Pour the cheesecake batter into the cooled crust in the springform pan.
  26. Place the springform pan inside another larger pan.
  27. Carefully fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.
  28. Ensure the water level does not go above the top edge of the aluminum foil on the springform pan.
  29. Bake for 1 hour and 20-25 minutes.
  30. The center of the cheesecake should be set but still slightly jiggly when gently shaken.
  31. Turn off the oven.
  32. Leave the oven door closed for 30 minutes to allow the cheesecake to cool slowly.
  33. Crack the oven door open slightly.
  34. Leave the cheesecake in the oven with the door cracked for another 30 minutes to continue slow cooling.
  35. Remove the cheesecake from the oven and the water bath wrapping.
  36. Refrigerate the cheesecake until it is firm, for 5-6 hours or overnight.
  37. Once firm, remove the cheesecake from the springform pan.
  38. Place the cheesecake on a serving dish.
  39. To make the whipped cream, add the cold heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract to a large mixer bowl.
  40. Whip on high speed until stiff peaks form.
  41. Pipe the whipped cream around the outer edge of the cheesecake.
  42. Decorate with additional sprinkles.
  43. Cover and refrigerate the cheesecake until ready to serve.

Notes

Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter.
Do not overmix the cheesecake batter; this can incorporate too much air and cause cracks.
Allow the cheesecake to cool very slowly in the oven to prevent cracking.
Chill the cheesecake for a minimum of 5-6 hours, or preferably overnight, for best texture and stability.

Find it online: https://timelesscrumb.com/funfetti-cheesecake/