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Funfetti Cheesecake

A delightful dessert that adds a touch of celebration to any occasion with creamy, smooth cheesecake and colorful sprinkles.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups Graham cracker crumbs These are the foundation of your crust, providing a crunchy, slightly sweet base.
  • 2 tablespoons Sugar Enhances the sweetness of the crust.
  • 1/2 cup Unsalted butter, melted Binds the crust together, giving it a rich flavor.
For the cheesecake filling
  • 32 ounces Cream cheese, room temperature The star of the cheesecake, it provides that luscious texture.
  • 1 cup Sugar Sweetens the cheesecake filling.
  • 3 tablespoons All-purpose flour Helps stabilize the cheesecake.
  • 1 cup Sour cream Adds tanginess and creaminess.
  • 4 teaspoons Vanilla extract Key flavor enhancer.
  • 1 teaspoon Cake batter flavoring (optional) Amplifies the flavor profile.
  • 4 large Eggs, room temperature Adds structure and moisture.
  • 6-7 tablespoons Sprinkles Folded into the batter for added fun.
For the whipped topping
  • 1 cup Heavy whipping cream, cold Essential for making whipped topping.
  • 1/2 cup Powdered sugar Sweetens the whipped cream.
  • 1 teaspoon Vanilla extract Flavors the whipped cream.
  • to garnish N/A Sprinkles For a final touch of visual appeal.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
  2. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are coated. Press the mixture into the bottom of the springform pan, slightly up the sides.
  3. Place your prepared crust in the oven and bake for 10 minutes. Once done, remove it from the oven and set aside to cool.
  4. Wrap the outside of the springform pan with aluminum foil, covering the bottom and sides.
  5. Reduce your oven temperature to 300°F (148°C).
Mixing the Filling
  1. In a large bowl, beat the room temperature cream cheese, sugar, and flour on low speed until smooth and well combined.
  2. Gradually mix in the sour cream and vanilla extract until smooth.
  3. Beat in the eggs one at a time, mixing slowly after each addition. Scrape down the bowl frequently to ensure uniformity. Gently fold in the sprinkles.
Final Steps
  1. Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
  2. Place the filled springform pan inside a larger baking pan. Fill the outer pan with warm water halfway up the sides of the cheesecake pan.
  3. Bake in the oven for 1 hour 20-25 minutes until the center jiggles slightly when moved.
  4. After baking, turn off the oven and keep the door closed for 30 minutes.
  5. Crack open the door for an additional 30 minutes.
  6. Remove the cheesecake from the oven and the water bath. Refrigerate for at least 5-6 hours, preferably overnight.
  7. Carefully remove from the springform pan and place on a serving plate.
  8. Whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form and pipe around the outer edge of the cheesecake.
  9. Garnish with additional sprinkles and refrigerate until ready to serve.

Notes

Ensure eggs are at room temperature for a consistent batter. The gradual cooling method helps prevent cracking. Try experimenting with different flavor extracts or toppings.