celebration cheesecake

This indulgent Chocolate Cheesecake is the ultimate dessert for any celebration. A moist and fluffy chocolate cake base is topped with rich and creamy chocolate cheesecake, then finished off with a rim of smooth chocolate whipped cream and rainbow sprinkles.

Chocolate Cheesecake With Cake Bottom

(65 grams) all purpose flour

(104 grams) sugar

tbsp (22 grams) natural unsweetened cocoa powder

tsp baking soda

tsp baking powder

tsp salt

(60 milliliters) milk

tbsp (30 milliliters) vegetable oil

tsp vanilla extract

(60 milliliters) hot water

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (43 grams) natural unsweetened cocoa powder

(230 grams) sour cream, room temperature

oz (1 1/3 cups) semi sweet chocolate, melted and slightly cooled

eggs, room temperature

cup (240 milliliters) heavy whipping cream, cold

cup (29 grams) natural unsweetened cocoa powder

cup (29 grams) powdered sugar

tsp vanilla extract

Rainbow sprinkles, optional

Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides. If your springform pan leaks, then you&#8217;ll want to use a 9 inch cake pan for the cake layer.

In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.

In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.

Add the dry ingredients to the wet ingredients and whisk together until well combined.

Add the water and whisk until well combined. The batter will be thin.

Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean.

Remove cake from the pan and set on a cooling rack to cool.

Reduce the oven temperature to 300°F (148°C). If you used a springform pan, clean the pan, put it back together and respray the sides with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking. Line the bottom with parchment paper. If you used a cake pan for the cake layer, set up your springform pan with non-stick baking spray on the sides and parchment paper on the bottom. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Cake Base

In a large bowl, beat the cream cheese, sugar and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the melted chocolate in three parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Add the cooled cake layer to the bottom of springform pan and add the chocolate cream cheese filling to the pan, on top of the cake layer.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour, 15 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the Cheesecake Filling

Once completely cool and firm, remove the cheesecake from the springform pan and place on a serving plate.

To make the whipped cream, add the cream, cocoa powder, powdered sugar and vanilla extract in a large mixing bowl and whip on medium speed until stiff peaks form. It will happen quickly.

Pipe the whipped cream onto the outer edge of the cheesecake, the finish it off with sprinkles if desired. Refrigerate until ready to serve.

Add the Toppings

This Funfetti Cheesecake recipe is thick, creamy and delicious! And to make it even better, it's got a homemade cake bottom instead of your average cheesecake crust. It's a super fun recipe and perfect for celebrating any family occasion!

Funfetti Cheesecake with Cake Bottom

(56 grams) salted butter, room temperature

(58 grams) sour cream, room temperature

(98 grams) all purpose flour

(60 milliliters) milk, room temperature

tbsp (15 milliliters) water, room temperature

tbsp sprinkles

Teal gel icing color, optional

(678 grams) cream cheese, room temperature

tbsp (24 grams) all purpose flour

tbsp vanilla extract

(86 grams) powdered sugar

Pink and Peach gel icing color

Sprinkles

Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides.

. To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.
3.

Add the sour cream and vanilla extract and mix until well incorporated.
4.

Add the egg whites and mix until well combined.
5.

Combine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated.
6.

Add the milk and water and mix until well incorporated.
7.

Add the remaining dry ingredients and mix until well incorporated and smooth.
8.

Stir in the sprinkles and color the batter, if desired.
9.

Spread the cake batter evenly into the bottom of the prepared pan.
10

Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
TO MAKE THE CHEESECAKE FILLING:

id=&#8221;instruction-step-12&#8243;>11. Add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
12

Add the sour cream and vanilla extract mix on low speed until well combined.
13

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
14

When the cake layer has cooled, reduce the oven temperature to 300°F (148°C). Remove the sides of the springform pan and clean it off, the respray it with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking.
16. Rese

the springform pan edges around the cake and add the cream cheese filling to the pan.
17. Prep

re the pan for a water bath by wrapping the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
18. Bake

for 1 hour. The center should be set, but still jiggly.
19. Turn

off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
20. Crac

the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
21. Remo

e the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO FINISH OFF THE CHEESECAKE

struction-step-23&#8243;>22. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
23. Add

he icing color to get the shade of pink you want.
24. Pipe

the whipped cream on top of the cheesecake. I used a large round tip, Ateco 808.
25. Add

few more sprinkles on top of the cheesecake, then refrigerate until ready to serve. Cheesecake is best for 3-4 days.

I love this recipe, as does my daughter. She has now requested it as her birthday cake! So in preparation, I was curious if i could layer this 3 cake layers 2 cheesecake, maybe even half the 1 cheesecake recipe into 2 pans so each isn't as thick. Do you think there would be any issues with this?

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Top 3 celebration cheesecake recipes from across the web

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The most viewed celebration cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine