Description
This Easy Birthday Cake Cheesecake combines the creamy richness of classic cheesecake with the playful fun of rainbow sprinkles. Featuring a buttery graham cracker crust and a smooth, velvety filling studded with colorful sprinkles, this dessert is topped with light whipped cream and extra sprinkles for a festive touch perfect for birthdays or any celebration.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup rainbow sprinkles (plus extra for topping)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Extra rainbow sprinkles (for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper to ensure easy removal of the cheesecake.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand, ensuring even moisture throughout.
- Form and Bake Crust: Press the crust mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 8-10 minutes until lightly golden and set, then remove and let it cool while preparing the filling.
- Make Cheesecake Filling: In a large bowl, beat softened cream cheese and 1 cup granulated sugar until smooth and creamy, about 3-5 minutes, to ensure a lump-free texture.
- Add Eggs: Incorporate eggs one at a time, beating well after each to evenly distribute and prevent curdling.
- Add Flavors and Cream: Stir in vanilla extract, sour cream, and heavy cream until the mixture is smooth and homogenous.
- Fold in Sprinkles: Gently fold 1/2 cup rainbow sprinkles into the batter, taking care not to overmix and dissolve the colors.
- Pour Filling onto Crust: Pour the prepared cheesecake filling over the cooled crust, smoothing the top evenly with a spatula for uniform baking.
- Bake Cheesecake: Bake at 325°F (163°C) for 55-60 minutes, until edges are set but the center still jiggles slightly, indicating perfect doneness.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking and ensure gradual cooling.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set fully and develop flavors.
- Make Whipped Cream Topping: In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Top the Cheesecake: Spread the whipped cream evenly over the chilled cheesecake for a creamy, luscious finish.
- Garnish and Serve: Sprinkle extra rainbow sprinkles on top for a festive look. Slice and enjoy your colorful, fun-filled birthday cake cheesecake!
Notes
- For best results, use room temperature cream cheese to avoid lumps in the batter.
- Do not overbake the cheesecake; the center should remain slightly jiggly to ensure creamy texture once chilled.
- If rainbow sprinkles bleed color, gently fold them in at the end of the mixing process.
- Chilling overnight enhances the flavors and firmness of the cheesecake.
- Use a water bath if you want to minimize cracking, although this recipe handles cooling by leaving the oven door ajar.
