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Funfetti Cheesecake Recipe

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4.1 from 64 reviews

  • Author: Ava
  • Total Time: 8 hours (including chilling time)
  • Yield: 12 servings

Description

This Funfetti Cheesecake is a delightful celebration dessert featuring a creamy, smooth cheesecake filled with colorful sprinkles and topped with fluffy whipped cream and more sprinkles. Baked in a water bath to ensure a perfectly creamy texture without cracks, this cheesecake combines the classic rich flavors of cream cheese and vanilla with the fun and festive flair of sprinkles, making it ideal for birthdays, parties, or any joyful occasion.

Ingredients

Crust

  • 2 cups (268g) graham cracker crumbs
  • 2 tablespoons (26g) sugar
  • 3 tablespoons sprinkles
  • 1/2 cup (112g) unsalted butter, melted

Cheesecake Filling

  • 32 ounces (904g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 4 teaspoons vanilla extract
  • 1 teaspoon cake batter flavoring (optional)
  • 4 large eggs, room temperature
  • 6-7 tablespoons sprinkles

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 teaspoon vanilla extract
  • Additional sprinkles for garnish

Instructions

  1. Make the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking. Combine graham cracker crumbs, sugar, and sprinkles in a bowl, then mix in the melted butter until evenly moistened. Press this mixture firmly across the bottom and up the sides of the springform pan to form the crust.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, set it aside to cool while you prepare the filling.
  3. Prepare for Water Bath: Wrap the outside of the springform pan with aluminum foil carefully to prevent water from seeping in during the water bath baking process. Set the pan aside.
  4. Adjust Oven Temperature: Reduce the oven temperature to 300°F (148°C) for baking the cheesecake filling.
  5. Mix the Cheesecake Batter: In a large mixing bowl, beat the room temperature cream cheese, sugar, and flour on low speed until smooth and thoroughly combined, taking care to minimize air incorporation to avoid cracks during baking. Scrape the bowl sides down as needed.
  6. Add Sour Cream and Flavorings: Add the sour cream and vanilla extract (and optional cake batter flavoring) to the cream cheese mixture, blending on low speed until fully incorporated.
  7. Incorporate Eggs: Add the eggs one at a time, mixing slowly after each to combine fully without overbeating. Scrape the sides of the bowl as necessary to ensure a smooth batter. Gently fold in 6-7 tablespoons of sprinkles last.
  8. Pour Batter into Crust: Pour the cheesecake batter evenly over the pre-baked crust in the springform pan.
  9. Set Up Water Bath: Place the springform pan inside a larger roasting pan or baking dish. Pour warm water into the outer pan until it reaches about halfway up the sides of the springform pan, ensuring the water does not overlap the foil on the pan.
  10. Bake the Cheesecake: Bake for 1 hour and 20-25 minutes. The cheesecake is done when the edges are set, and the center still has a slight jiggle when gently shaken.
  11. Cool in Oven: Turn off the oven and leave the door closed, allowing the cheesecake to continue cooking and begin cooling slowly for 30 minutes.
  12. Further Cooling: Crack the oven door open slightly and let the cheesecake cool for another 30 minutes. This slow cooling prevents cracking.
  13. Chill the Cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate it for 5-6 hours or overnight until firmly set.
  14. Remove from Pan: Carefully remove the cheesecake from the springform pan and place it on your serving dish.
  15. Make Whipped Cream Topping: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Pipe or spread the whipped cream around the edge of the cheesecake. Decorate with additional sprinkles.
  16. Store and Serve: Cover the cheesecake and refrigerate until ready to serve. The cheesecake is best enjoyed within 4-5 days for optimal freshness.

Notes

  • Using room temperature cream cheese and eggs helps achieve a smooth, lump-free batter.
  • Wrapping the pan tightly with aluminum foil is crucial for preventing water from leaking into the cheesecake during the water bath.
  • Slow cooling inside the oven reduces the chances of cracks forming on the cheesecake surface.
  • The cake batter flavoring is optional but adds extra funfetti flavor.
  • Make sure not to overmix the batter to avoid incorporating too much air, which causes cracking.
  • Water bath helps maintain a gentle cooking temperature, yielding a creamy texture.
  • Letting the cheesecake chill overnight improves flavor and texture.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/funfetti-cheesecake-recipe/