Funfetti Cheesecake
Funfetti Cheesecake layers a buttery graham cracker crust with a smooth, creamy cheesecake filling packed with rainbow sprinkles throughout. It bakes in about an hour and needs several hours to chill, making it a fun and colorful option for birthdays or any celebration.
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Cooling Rack
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs finely ground
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter melted
For the Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream full fat
- 1 tsp vanilla extract
- 0.5 cup sprinkles rainbow jimmies, plus more for garnish
Instructions
- Make the Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture is thick and sandy. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling: In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Add the sugar and continue to beat until fully combined. Add the eggs one at a time, mixing briefly after each. Stir in sour cream, vanilla extract, and rainbow jimmies until just combined.
- Bake the Cheesecake: Pour the filling over the cooled crust. Wrap the bottom of the springform pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan, creating a water bath. Bake for about 60 minutes, or until the center is set, but still slightly jiggly.
- Cool and Chill: Remove cheesecake from the water bath and let it cool at room temperature for an hour. Then, refrigerate for at least 4 hours, or overnight for best results.
- Garnish and Serve: Just before serving, top with additional sprinkles. Slice with a warm knife, wiping the knife clean between cuts for perfect presentation.
Notes
- For a twist, try adding a teaspoon of almond extract for a deeper flavor.
- When folding in sprinkles, gently do so with a spatula to avoid color bleeding.
- Consider using a light non-stick baking spray on the springform pan for easier release.
Nutrition
Calories: 476kcalCarbohydrates: 39gProtein: 6gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 135mgSodium: 272mgPotassium: 138mgFiber: 0.4gSugar: 32gVitamin A: 1185IUVitamin C: 0.2mgCalcium: 92mgIron: 1mg
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