Festive Funfetti Cheesecake

Birthday Cheesecake Recipe

This birthday cake cheesecake is a delicious hybrid of funfetti cake and creamy, tangy cheesecake! Perfect for celebrations!

Prep: 25 minutes

Cook: 2 hours 50 minutes

Total Time: 11 hours 15 minutes

Chill: 8 hours

Servings: 12 slices

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Ingredients

For the Cake

• 4.5 ounces funfetti cake mix (⅓ box)
• ⅓ cup water
• 2 tablespoons vegetable oil
• 1 large egg room temperature

For the Cheesecake

• 28 ounces cream cheese room temperature (3½ bricks)
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1 egg yolk room temperature
• 10 tablespoons heavy cream room temperature
• ⅔ cup sour cream or yogurt room temperature
• ½ tablespoon cornstarch
• 2 teaspoons pure vanilla extract
• ½ teaspoon kosher salt
• 1½ cups rainbow sprinkles optional

Equipment

• Kitchen Scale (optional)
• 9-inch Springform Pan
• Stand Mixer

Instructions

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
2. To make the cake, in a medium-sized mixing bowl, whisk together the water, oil, and egg until smooth. Stir in the cake mix until just incorporated.
   4.5 ounces funfetti cake mix, ⅓ cup water, 2 tablespoons vegetable oil, 1 large egg
   
3. Pour the cake batter into the bottom of the springform pan and smooth out. Place into the oven to bake for 20 minutes or until it is browned to your liking.
   
4. Once the cake is baked, remove it from the oven and place it onto a cooling rack while you make the cheesecake batter.
   
5. To make the cheesecake batter, place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until completely smooth, about 3-4 minutes. Add in the eggs and egg yolk and beat for another minute until fully incorporated.
   28 ounces cream cheese, 1 cup granulated sugar, 4 large eggs, 1 egg yolk
   
6. Add in the heavy cream and sour cream/yogurt and beat together. Add the cornstarch, vanilla, and salt and stir until incorporated. Fold in the sprinkles. Pour the cheesecake batter on top of the cake and smooth out.
   10 tablespoons heavy cream, ⅔ cup sour cream or yogurt, ½ tablespoon cornstarch, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt, 1½ cups rainbow sprinkles
   
7. Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in. Place springform pan into a larger pan to create a water bath. Fill the larger pan with enough water to come 1 inch up the side of the springform pan.
   
8. Place into the preheated oven and bake for 1½ hours or until the cheesecake is set but the center is jiggly. You may need to cover the cheesecake with aluminum foil once the cheesecake starts browning to prevent it from getting too dark.
9. Once the cheesecake has baked, turn the heat off and leave the cheesecake to rest in the oven for 1 hour with the door closed.
10. After the cheesecake has rested, remove from the oven and place onto a cooling rack to cool completely. At this point, the springform pan should be unwrapped from the aluminum foil and out of the water bath. Once the cheesecake has cooled completely, cover with aluminum foil or plastic wrap and place into the fridge to chill for at least 3 hours or overnight.
11. After the cheesecake has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the pan sides and place the cheesecake onto a cake stand or plate to slice and serve.
    

Notes

• Always use room temperature dairy and eggs for the cheesecake batter. This helps everything mix smoothly, prevents lumps, and reduces the risk of cracks.
• You’ll need a springform pan for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
• Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
• Don’t remove the cheesecake right away. Once it finishes baking, turn the oven off and leave it in the oven for an hour. This helps prevent the top from cracking.
• Add frosting or a scoop of ice cream on top of the finished cheesecake for an extra treat.

Storage: Store birthday cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition Facts

Birthday Cheesecake Recipe

Amount Per Serving (1 slice)

Calories 548
Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 20g125%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 182mg61%

Sodium 411mg18%

Potassium 147mg4%

Carbohydrates 49g16%

Fiber 0.2g1%

Sugar 44g49%

Protein 8g16%

Vitamin A 1286IU26%

Vitamin C 0.2mg0%

Calcium 104mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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How to Make the Perfect Birthday Cake Cheesecake: Step-by-Step

Creating this show-stopping birthday cake cheesecake is a rewarding process, and breaking it down into manageable steps ensures a flawless result. Follow these detailed instructions to bake your way to a truly unforgettable dessert.

1. Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the start. A 9-inch springform pan is essential for easy removal and a beautiful presentation. Line the bottom of the pan with parchment paper to prevent sticking, then lightly grease the sides. This preparation step is crucial for the structural integrity of your cheesecake.

2. Mix the Funfetti Cake Batter

In a medium-sized mixing bowl, combine ⅓ cup of water, 2 tablespoons of vegetable oil, and 1 large egg that has been brought to room temperature. Whisk these ingredients together until they are well-combined and smooth. Room temperature ingredients ensure better emulsification and a more uniform batter. Next, gently stir in 4.5 ounces (approximately ⅓ of a standard box) of funfetti cake mix until it is just incorporated. Be careful not to overmix, as this can lead to a tough cake layer. We’re aiming for a tender, moist base.

3. Bake the Cake Base

Carefully pour the prepared funfetti cake batter into the bottom of your parchment-lined springform pan. Use an offset spatula or the back of a spoon to gently smooth out the top, ensuring an even layer. Place the pan into your preheated oven and bake for approximately 20 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean. The goal is a fully cooked, slightly browned cake that will serve as the sturdy foundation for your cheesecake.

4. Cool the Cake

Once the cake base is baked, carefully remove the springform pan from the oven. Transfer the pan to a wire cooling rack to begin cooling. Allow the cake to cool while you prepare the cheesecake batter. It’s important for the cake to be at least mostly cooled before the cheesecake batter is added to prevent it from getting soggy or dissolving into the filling.

5. Prepare the Cheesecake Batter (Cream Cheese & Sugar)

Now, for the star of the show: the cheesecake! In the bowl of a stand mixer fitted with a paddle attachment, combine 28 ounces (3½ bricks) of room-temperature cream cheese with 1 cup of granulated sugar. Beat these ingredients on high speed for 3-4 minutes until the mixture is incredibly smooth, light, and fluffy. It’s crucial for the cream cheese to be at room temperature to prevent lumps and ensure a silky-smooth batter.

6. Incorporate Eggs and Egg Yolk

Reduce the mixer speed to low. Add 4 large, room-temperature eggs, one at a time, beating just until each is incorporated before adding the next. Then, add 1 additional room-temperature egg yolk. The extra yolk is a key ingredient, contributing to the cheesecake’s luxurious richness and deep color. Beat for just one more minute until everything is fully combined. Be careful not to overmix the eggs, as this can incorporate too much air, leading to cracks in the finished cheesecake.

7. Add Dairy, Flavorings, and Sprinkles

With the mixer still on low speed, add 10 tablespoons of room-temperature heavy cream and ⅔ cup of room-temperature sour cream or plain yogurt. Beat until just combined. Follow with ½ tablespoon of cornstarch, 2 teaspoons of pure vanilla extract, and ½ teaspoon of kosher salt. Stir until these are fully incorporated. Finally, gently fold in 1½ cups of rainbow sprinkles (jimmies style, remember our sprinkle smarts!). Pour this vibrant cheesecake batter evenly over the cooled funfetti cake base in the springform pan and smooth out the top with a spatula.

8. Prepare for the Water Bath

To ensure your cheesecake bakes evenly and prevents cracks, a water bath is essential. Wrap the bottom and sides of your springform pan tightly with several layers of heavy-duty aluminum foil. This creates a protective barrier against water seeping in. Place the foil-wrapped springform pan into a larger roasting pan. Carefully fill the larger pan with enough hot water to come approximately 1 inch up the sides of the springform pan. This water bath creates a moist, even heat environment, which is ideal for baking cheesecakes.

9. Bake the Cheesecake to Perfection

Carefully transfer the roasting pan with the water bath and springform pan to the preheated oven. Bake for approximately 1½ hours. The cheesecake is ready when the edges are set, but the very center still has a slight jiggle (like firm Jell-O). During baking, if you notice the top browning too quickly, loosely tent the cheesecake with a piece of aluminum foil to prevent it from getting too dark. This slow, gentle baking process is key to achieving that perfectly creamy texture.

10. Cool, Chill, and Serve

Once baked, turn off the oven but leave the cheesecake inside with the oven door closed for an additional hour. This gradual cooling prevents sudden temperature changes that can cause cracking. After this resting period, remove the cheesecake from the oven and the water bath, unwrap the foil, and place it on a wire cooling rack to cool completely at room temperature. Once fully cooled, cover the cheesecake tightly with aluminum foil or plastic wrap and transfer it to the refrigerator to chill for at least 3 hours, or ideally, overnight. Chilling is vital for the cheesecake to firm up and develop its full flavor. When ready to serve, run a thin butter knife around the edges of the springform pan before releasing the sides. Place your stunning Birthday Cake Cheesecake onto a cake stand or serving plate, slice, and enjoy!

Storage, Freezing, and Make-Ahead Tips for Your Birthday Cake Cheesecake

Planning ahead for your celebration? This birthday cake cheesecake is not only delicious but also holds up beautifully, making it an excellent option for preparing in advance. Proper storage ensures its freshness and delightful texture.

• Refrigeration: Leftover birthday cake cheesecake should be stored in an airtight container or tightly wrapped with plastic wrap in the refrigerator. It will stay fresh and delicious for up to 5 days. Ensure it’s well-covered to prevent it from absorbing any odors from other foods in your fridge.
• Freezing: For longer storage, this cheesecake freezes wonderfully! Once completely cooled, you can freeze individual slices or the entire cheesecake. To freeze the whole cheesecake, ensure it’s firm, then wrap it tightly first in plastic wrap, then in a layer of aluminum foil. For slices, place them on a parchment-lined baking sheet and freeze until solid, then wrap each slice individually in plastic wrap and foil. Store in an airtight freezer-safe container or bag for up to 3 months.
• Thawing: When you’re ready to enjoy your frozen cheesecake, transfer it from the freezer to the refrigerator and allow it to thaw overnight. This slow thawing process helps maintain its creamy texture and prevents condensation.
• Make-Ahead: The best part about cheesecake is that it benefits from chilling time. You can easily bake this cheesecake 1-2 days before your event. This allows the flavors to meld beautifully and the texture to become perfectly set, taking some stress out of last-minute preparations.

Frequently Asked Questions about Funfetti Cheesecake

Can I make this cheesecake without a springform pan?

While a springform pan is highly recommended for its ease of use and clean release, you can try using a regular 9-inch round cake pan. You would need to line the entire pan with parchment paper, leaving an overhang on two sides to create “handles” that you can use to lift the cooled cheesecake out. However, this method is more challenging for removing the cheesecake cleanly.

What if my cheesecake cracks?

Cheesecake cracks are a common occurrence and usually a result of temperature shock or overmixing. To minimize cracking, ensure your ingredients are at room temperature, avoid overmixing the batter (especially after adding eggs), use a water bath, and allow the cheesecake to cool gradually in the oven after baking. Even if it cracks, it will still taste amazing! You can easily cover cracks with whipped cream, sprinkles, or a fruit topping.

How do I know when my cheesecake is done baking?

The key to a perfectly baked cheesecake is to look for set edges with a slightly jiggly center. When you gently shake the pan, the outer two inches should appear firm, but the very center (about 2-3 inches in diameter) should still wobble slightly, like a very soft custard. It will continue to set as it cools and chills. If the center is liquid or sloshy, it needs more time.

Can I use homemade cake for the base instead of a mix?

Absolutely! If you have a favorite funfetti cake recipe, you can certainly use that for the base. Just ensure it’s enough batter for a single 9-inch layer and adjust baking times as needed. The cake mix offers convenience, but a homemade cake will work just as well.

Can I substitute other flavors of cake mix?

Yes, feel free to get creative! A yellow cake mix would be a natural fit, but a chocolate, strawberry, or even a lemon cake mix could offer an interesting flavor twist. Just ensure it complements the creamy cheesecake. You might also need to adjust the type of sprinkles used to match the new cake flavor.