Funfetti Cheesecake

Okay, so here’s the deal. We combined two of our favorite desserts into one. And honestly? It was the best idea we ever had.

Picture this: creamy cheesecake meets colorful sprinkles. It’s like a party on a plate. We’re talking about Funfetti Cheesecake, and it’s amazing.

We made our first one for a birthday last year. The colors were so pretty and bright. Everyone at the party kept asking for seconds.

Now, cheesecake can be fancy and serious. But not this one. This cheesecake is fun and happy. It makes people smile just by looking at it.

You know what’s cool? It tastes like cake batter ice cream. But way better. And it’s creamy and smooth like only cheesecake can be.

We’ve made this dessert so many times now. For birthdays, celebrations, or just because. Sometimes you don’t need a reason for something this good.

Trust us when we say this. Funfetti Cheesecake is pure joy on a plate. It’s our go-to dessert for making any day special. You’re gonna love it.

Why You’ll Love This Funfetti Cheesecake

• A Crowd-Pleaser: It’s the perfect dessert for gatherings. Whether it’s a birthday, holiday, or just a Sunday family dinner, this Funfetti Cheesecake will make everyone smile!
• Festive and Colorful: With colorful sprinkles throughout the cheesecake and as a topping, this treat adds a pop of fun to any occasion.
• Rich and Creamy: The creamy texture of the cheesecake perfectly balances the crunch and sweetness of the sprinkles.
• Simple to Make: With a straightforward list of ingredients and easy-to-follow instructions, you’ll have this showstopper ready in no time!
• Perfect for All Ages: Kids and adults alike can’t resist a slice of this delicious, sprinkles-filled cheesecake!

Required Kitchen Tools

Before diving into the recipe, it’s always helpful to have your kitchen tools ready. Here’s what you’ll need for this Funfetti Cheesecake:

• 9-inch Springform Pan: A springform pan is ideal for cheesecakes as it makes removing the dessert much easier.
• Electric Mixer (Hand or Stand): To beat the cream cheese and sugar to a smooth consistency.
• Measuring Cups and Spoons: Accurate measurements ensure the best results.
• Spatula: For scraping down the sides of the bowl and smoothing the cheesecake batter.
• Large Mixing Bowls: To mix both the crust and the cheesecake filling.
• Baking Sheet: If you’re making the crust from scratch, you’ll need to bake it to set the crumbs.
• Cooling Rack: To cool the cheesecake before chilling it in the refrigerator.
• Parchment Paper: To line the springform pan and prevent sticking.

Ingredients

This Funfetti Cheesecake combines a buttery graham cracker crust with a creamy, slightly tangy cheesecake filling that’s loaded with rainbow sprinkles. Here’s everything you’ll need to make this cheerful dessert:

For the Crust:

• 1 1/2 cups (213 grams) graham cracker crumbs (approximately 12 full-size sheets, finely crushed)
• 1/3 cup (66 grams) granulated sugar
• 6 tablespoons (85 grams) unsalted butter, melted

For the Cheesecake:

• 32 ounces (908 grams) cream cheese, room temperature (Softened cream cheese ensures a smooth, lump-free batter)
• 1 cup (198 grams) granulated sugar
• 2/3 cup (151 grams) sour cream, room temperature (Sour cream adds a tangy flavor that balances out the sweetness)
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (Optional, but it adds a lovely layer of flavor)
• 1/4 teaspoon salt (To balance out the sweetness and enhance the flavors)
• 4 large eggs, room temperature
• 1 cup (198 grams) rainbow sprinkles (For mixing into the cheesecake and topping)

Additional Toppings:

• Whipped cream (Optional, but a lovely, light topping to balance out the rich cheesecake)
• Extra rainbow sprinkles (For garnish and added visual appeal)

Step-by-Step Instructions

1. Prepare the Crust

We’ll begin by making the graham cracker crust, which will form the base for the cheesecake.

• Crush the graham crackers: If you don’t have pre-made graham cracker crumbs, you can crush your graham crackers in a food processor or place them in a plastic bag and crush them with a rolling pin.
• Mix the crust ingredients: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the crust into the pan: Grease your 9-inch springform pan lightly with butter or cooking spray. Pour the crust mixture into the pan and press it firmly with the back of a spoon to form an even layer on the bottom of the pan.
• Bake the crust: Preheat your oven to 325°F (163°C). Place the crust in the oven and bake for about 10 minutes, or until it’s lightly golden. Once baked, remove it from the oven and set it aside to cool.

2. Make the Cheesecake Filling

While the crust cools, you can prepare the cheesecake filling.

• Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
• Add the sugar and mix: Gradually add the granulated sugar and beat for another 2-3 minutes until the mixture is light and fluffy.
• Add sour cream, extracts, and salt: Mix in the sour cream, vanilla extract, almond extract (if using), and salt. The sour cream helps create a creamy, tangy flavor that balances the sweetness of the sugar and the richness of the cream cheese.
• Add the eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can cause the cheesecake to crack while baking.
• Fold in the sprinkles: Gently fold in the rainbow sprinkles by hand, making sure they’re evenly distributed throughout the batter without causing the colors to run too much.

3. Bake the Cheesecake

• Prepare the water bath: Cheesecakes are best baked in a water bath to prevent cracking and ensure even cooking. To do this, wrap the bottom of your springform pan with aluminum foil to prevent any water from seeping in. Place the pan inside a larger roasting pan.
• Pour the cheesecake filling into the crust: Once the crust has cooled, pour the cheesecake batter into the pan and smooth the top with a spatula.
• Bake: Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake the cheesecake at 325°F (163°C) for 55-65 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
• Check for doneness: The cheesecake is done when the edges are golden and the center has a slight wobble. It will continue to firm up as it cools.
• Cool: Allow the cheesecake to cool completely at room temperature. Then, refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.

4. Serve and Decorate

Once your Funfetti Cheesecake has chilled and set, it’s time to decorate and serve!

• Remove from the springform pan: Carefully release the sides of the springform pan. Transfer the cheesecake to a serving platter.
• Top with whipped cream: Add a dollop of whipped cream on top of the cheesecake for extra creaminess.
• Add extra sprinkles: Generously sprinkle more rainbow sprinkles on top for a festive look.
• Slice and Serve: Slice the cheesecake into wedges and serve. Enjoy the fun, colorful, and creamy goodness!

Variations for Funfetti Cheesecake

• Flavored Cheesecake: Mix in different extracts such as lemon, orange, or coconut to customize the flavor profile of your cheesecake.
• Gluten-Free Crust: If you’re following a gluten-free diet, simply swap the graham cracker crumbs for gluten-free graham crackers or almond flour.
• Mini Funfetti Cheesecakes: Make individual cheesecakes by using a muffin tin and lining each cavity with cupcake liners. These can be a fun option for parties or small gatherings.

How to Store Funfetti Cheesecake

• Refrigerating: Store leftover Funfetti Cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze slices of cheesecake for up to 2 months. To freeze, wrap each slice tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Nutrition Facts
Serving Size: 1 slice (approximately 120g)
Servings Per Container: 12

Amount Per Serving
Calories 380 Calories from Fat 200

Total Fat 22g 34%
Saturated Fat 13g 65%
Trans Fat 0.5g
Cholesterol 95mg 32%
Sodium 280mg 12%
Total Carbohydrate 40g 13%
Dietary Fiber 0g 0%
Sugars 32g
Protein 6g 12%

Vitamin A 15%
Vitamin C 0%
Calcium 10%
Iron 4%

Conclusion

This Funfetti Cheesecake is an ultimate crowd-pleaser that combines the richness of traditional cheesecake with the colorful, joyful burst of sprinkles. It’s perfect for any occasion — whether it’s a birthday party, a family gathering, or a special treat just because! I hope you’ll give this recipe a try and create your own delicious version of this vibrant dessert.

Funfetti Cheesecake FAQs

Can I use store-bought crust?

Yes! If you’re short on time, a store-bought graham cracker crust will work just fine. You can skip the baking step and move straight to preparing the cheesecake filling.

Why does my cheesecake crack?

Cracking can occur if the cheesecake is overbaked or the oven temperature is too high. Be sure to bake at the recommended temperature and keep a close eye on the cheesecake to prevent overbaking. Using a water bath helps keep the cheesecake moist and prevents cracks.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are firm and slightly golden, but the center still has a gentle wobble when you gently shake the pan. It will continue to set as it cools.