If you’re a fan of desserts that bring joy and excitement to celebrations, then you’re in for a treat with this Funfetti Cheesecake! Combining the best elements of a classic cheesecake with the cheerful, colorful sprinkles of funfetti cake, this dessert is a delightful twist that will elevate any occasion. Creamy, rich, and adorned with vibrant sprinkles, this cheesecake is perfect for birthdays, parties, or simply indulging your sweet tooth.
In this post, we’ll explore the step-by-step process to make this delectable dessert, along with tips, variations, and serving suggestions that will make your Funfetti Cheesecake a showstopper at any gathering.
Why You’ll Love This Recipe
- Unique Flavor Combination: This cheesecake beautifully marries the rich, creamy texture of classic cheesecake with the playful sweetness of funfetti cake. The hint of almond extract gives it that nostalgic taste of birthday cake!
- Visual Appeal: The vibrant sprinkles make this dessert visually stunning. It’s not just a treat for your taste buds, but also a feast for the eyes.
- Versatile for Any Occasion: Whether it’s a birthday party, a family gathering, or even a casual get-together with friends, this cheesecake is the perfect centerpiece that will impress your guests.
- Easy to Customize: This recipe allows for numerous variations, so you can adapt it to suit your tastes or dietary preferences.
- Make-Ahead Friendly: Cheesecakes are best when made ahead of time, allowing the flavors to meld and the texture to set perfectly.
Ingredients
To make this Funfetti Cheesecake, you’ll need the following ingredients:
Graham Crust
- 1 2/3 cups graham cracker crumbs: You can crush your own graham crackers or purchase pre-made crumbs for convenience.
- 3 tablespoons brown sugar: Adds a depth of flavor to the crust.
- 6 tablespoons unsalted butter, melted: This binds the crust together and gives it a rich flavor.
Funfetti Cheesecake Filling
- 24 ounces full-fat cream cheese, softened: For the best texture, opt for brick-style cream cheese.
- 1 cup granulated sugar: Sweetens the cheesecake perfectly.
- 2 teaspoons vanilla extract: For a classic cheesecake flavor.
- 1/4 – 1/2 teaspoon almond extract: A key ingredient that enhances the funfetti flavor.
- 1 cup sour cream: Adds creaminess and tang.
- 3 large eggs + 1 egg yolk: Provides structure and richness.
- 1/2 to 3/4 cup sprinkles: Use jimmies or confetti sprinkles for the best visual effect.
Vanilla Frosting
- 1/2 cup unsalted butter, softened: Base for the frosting.
- 1 1/2 – 2 1/2 cups powdered sugar: Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract: For flavor.
- 2-3 tablespoons whipping cream: Adjust for desired consistency.
- Sprinkles for decorating: To finish off your cheesecake beautifully!
Tip: Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter.
Step-by-Step Instructions
1. Prepare the Crust
Preheat the Oven
Preheat your oven to 350°F (180°C). If you’re using a springform pan, consider wrapping the outside in aluminum foil to prevent water from seeping in during the baking process.
Mix the Crust Ingredients
In a medium bowl, combine graham cracker crumbs and brown sugar. Stir in the melted butter until the mixture resembles damp sand.
Form the Crust
Press the mixture firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake for 8-10 minutes until golden brown. Remove from the oven and let it cool slightly.
2. Make the Cheesecake Filling
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
Add Flavorings and Sour Cream
Mix in the vanilla extract, almond extract, and sour cream until fully incorporated.
Incorporate the Eggs
In a separate bowl, whisk together the eggs and egg yolk. Gradually add the eggs to the cream cheese mixture, mixing gently to avoid overmixing.
Fold in the Sprinkles
Gently fold in your sprinkles using a rubber spatula, being careful not to overmix to prevent bleeding colors.
3. Bake the Cheesecake
Prepare for the Water Bath
Place your springform pan in a large roasting pan. Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
Add Boiling Water
Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. This water bath helps create a moist baking environment.
Bake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.
4. Chill the Cheesecake
Once cooled, remove the cheesecake from the water bath and refrigerate for at least 6 hours, or overnight for the best results.
5. Prepare the Frosting
Beat the Butter
In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar, mixing on low speed until combined.
Add Vanilla and Cream
Stir in vanilla extract and cream until the desired consistency is reached. If using food coloring, add it now for a fun touch!
6. Frost and Serve
Once the cheesecake is completely chilled, remove it from the springform pan. If there’s condensation on top, gently blot it with a paper towel. Decorate the edges with frosting using a piping bag and sprinkle with additional sprinkles.
Expert Tips
- Room Temperature Ingredients: Always ensure your cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Mixing Technique: Avoid overmixing once the eggs are added to prevent cracks during baking.
- Chill Properly: Allow the cheesecake to cool slowly in the oven and chill for at least 6 hours. This helps set the cheesecake and enhances flavor.
- Water Bath: Baking in a water bath helps create a creamy texture and reduces the chances of cracking.
- Storage: Store leftovers tightly covered in the refrigerator for up to 4 days.
Variations
- Flavor Swaps: Experiment with different extracts like coconut or lemon for a unique flavor profile.
- Chocolate Lovers: Add cocoa powder to the cheesecake mixture for a chocolate funfetti cheesecake.
- Fruit Add-ins: Gently fold in diced strawberries or blueberries along with the sprinkles for a fruity twist.
- Gluten-Free Option: Use gluten-free graham crackers for the crust to make this dessert gluten-free.
Serving Suggestions
Serve your Funfetti Cheesecake with fresh fruit, whipped cream, or a drizzle of chocolate sauce for an extra touch of indulgence. Pair it with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream for a delightful dessert experience. For special occasions, consider using themed sprinkles to match the celebration!
FAQ
1. Can I freeze Funfetti Cheesecake?
Yes! To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
2. How do I know when my cheesecake is done?
A cheesecake is done when its edges are set, and the center is slightly jiggly. It will firm up as it cools.
3. Why did my cheesecake crack?
Cracking can occur due to overmixing the batter or sudden temperature changes. Cooling in the oven and using a water bath helps prevent this.
4. Can I use low-fat cream cheese?
For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat versions may result in a less creamy cheesecake.
5. How can I prevent the sprinkles from bleeding?
Use jimmies or quins instead of nonpareils, which tend to bleed color. Gently fold them into the batter to minimize bleeding.
Conclusion
This Funfetti Cheesecake is more than just a dessert; it’s a celebration on a plate! Its creamy texture, delightful flavor, and vibrant appearance make it a must-try recipe for any occasion. Whether you’re celebrating a birthday, hosting a party, or simply treating yourself, this cheesecake will surely impress. So grab your ingredients, follow the steps, and get ready to enjoy a slice of happiness!
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Funfetti Cheesecake: 10 Reasons to Celebrate with This Ultimate Dessert
This vibrant and creamy Funfetti Cheesecake combines the best of classic cheesecake with the colorful, festive touch of funfetti sprinkles. Perfect for birthdays, celebrations, or any time you want to indulge in a sweet treat. This cheesecake is easy to customize and make ahead, leaving you with a showstopper dessert!
- Total Time: 6 hours (includes chilling time)
- Yield: 12 servings 1x
Ingredients
For the Crust:
- 1 2/3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 – 1/2 teaspoon almond extract
- 1 cup sour cream
- 3 large eggs + 1 egg yolk
- 1/2 to 3/4 cup sprinkles (jimmies or confetti sprinkles)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 – 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons whipping cream
- Additional sprinkles for decorating
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (180°C).
- Mix graham cracker crumbs and brown sugar in a medium bowl. Add melted butter and stir until the mixture resembles damp sand.
- Press the mixture into a greased 9-inch springform pan. Bake for 8-10 minutes until golden brown. Let it cool.
- Make the Cheesecake Filling:
- Beat softened cream cheese and sugar until smooth and creamy, about 3 minutes.
- Mix in vanilla extract, almond extract, and sour cream.
- Add eggs and egg yolk, mixing gently to avoid overmixing.
- Gently fold in the sprinkles.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Pour the cheesecake filling over the crust.
- Pour boiling water into the roasting pan until it reaches 1 inch up the sides of the springform pan.
- Bake for 50-60 minutes, or until edges are set and the center is slightly wobbly. Cool inside the oven with the door ajar for 1 hour.
- Chill the Cheesecake:
- Remove the cheesecake from the water bath. Refrigerate for at least 6 hours or overnight.
- Prepare the Frosting:
- Beat softened butter until smooth. Gradually add powdered sugar, mixing on low speed.
- Stir in vanilla extract and whipping cream. Adjust consistency with more cream if necessary.
- Frost and Serve:
- Once chilled, remove cheesecake from the springform pan. If needed, blot any condensation on top with a paper towel.
- Decorate with frosting and sprinkles.
Notes
- Use room temperature ingredients for a smooth batter.
- For a water bath, wrap the bottom of the springform pan in foil to prevent water from leaking.
- Store leftovers in the refrigerator for up to 4 days.
- This cheesecake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg