funfetti cheesecake

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

(104 grams) sugar

(58 grams) sour cream, room temperature

tsp vanilla extract

(98 grams) all purpose flour

tsp baking powder

(60 milliliters) milk, room temperature

tbsp (15 milliliters) water, room temperature

tbsp sprinkles

Teal gel icing color, optional

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

eggs, room temperature

(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?

Bursting with sprinkles, this dreamy creamy Funfetti Cheesecake is colorful, festive, and full of delicious birthday cake flavor!

Funfetti Cheesecake

(66 grams) granulated sugar

(85 grams) unsalted butter, melted

(908 grams) cream cheese, room temperature

(198 grams) granulated sugar

(151 grams) sour cream, room temperature

vanilla extract

almond extract

salt

(198 grams) rainbow sprinkles

sprinkles and whipped cream,

Make the crust. Preheat oven to 350 °F. Combine...

Make the crust. Preheat oven to 350 °F.   Combine all crust ingredients together in a small bowl.  Press the crumbs along the bottom and extending partway up the sides of a 9-inch springform pan, compacting the crumbs as much as possible.  Bake for 10 minutes, then remove from the oven.  Reduce the heat to 325 °F.

Make the cheesecake. Using an electric mixer with the...

Make the cheesecake. Using an electric mixer with the whisk attachment, beat together the cream cheese and sugar until creamy and well combined, 2 to 3 minutes. Mix in the sour cream, vanilla extract, almond extract, and salt, stirring until well combined.  Crack the four eggs into a small bowl and mix with a fork to break up the yolks.  Slowly pour roughly a quarter of the eggs into the cream cheese mixture, mix to combine, and repeat until all egg has been added.  Do not over-mix the cheesecake - this make it more likely to crack. Using a rubber spatula, fold in the sprinkles, scraping down the sides and along the bottom of the bowl.

Prepare the springform pan. Wrap the springform pan...

Prepare the springform pan.  Wrap the springform pan in 3 layers of aluminum foil, or create a pan-in-pan water bath by placing the 9-inch springform pan inside a 10-inch cake pan (both pans together will be placed inside the water bath).  Pour the cheesecake batter into the graham cracker crust.

Bake the cheesecake. Place the springform pan inside a...

Bake the cheesecake. Place the springform pan inside a larger pan and add in hot water until the water level comes approximately halfway up the sides of the springform pan (or the outer cake pan).  Bake at 325 °F for 70 minutes, or until the edges have set but a 3 to 4-inch diameter circle in the center of the cheesecake still jiggles.  Turn off the oven and open the door slightly; cool in warm oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour before placing in the refrigerator to chill for at least 4 hours, preferably overnight.

Unmold the cheesecake. Once the cheesecake has fully...

Unmold the cheesecake. Once the cheesecake has fully chilled, run a knife along the outside edge and remove the ring of the springform pan.  Decorate with whipped cream and additional sprinkles, if desired.

No Bake Funfetti Cheesecake: The perfect sweet treat for when you don&#039;t have time to bake! This easy and delicious dessert only takes a few minutes.

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