Description
This Easy Birthday Cake Cheesecake combines the creamy richness of classic cheesecake with the festive fun of rainbow sprinkles. Featuring a graham cracker crust and a light whipped cream topping, it’s the perfect celebratory dessert for birthdays or any special occasion. With a smooth, creamy texture and a colorful burst of sprinkles both inside and on top, this cheesecake is sure to impress guests and delight your taste buds.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the 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)
For the 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 later.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir together until the mixture is well combined and resembles wet sand in texture.
- Form and Bake Crust: Press the crumb mixture evenly into the bottom of the prepared pan, creating a firm, even layer. Bake this crust for 8-10 minutes until it turns lightly golden and is set. Remove from oven and allow to cool while preparing the filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 3-5 minutes, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully and create a smooth batter.
- Add Flavorings and Creams: Stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and well combined.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles, taking care not to overmix to prevent the colors from bleeding into the batter.
- Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust and smooth out the top with a spatula for an even surface.
- Bake Cheesecake: Bake at 325°F (163°C) for 55-60 minutes. The edges should be set while the center remains slightly jiggly; it will firm up as it cools.
- Cool in Oven: Turn off the oven and crack the door open, leaving the cheesecake inside to cool gradually for 1 hour to prevent cracking.
- Chill Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- Prepare Whipped Cream Topping: In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, ensuring a light and fluffy topping.
- Apply Whipped Cream: Spread the whipped cream evenly over the chilled cheesecake, covering the top completely.
- Garnish and Serve: Decorate the cheesecake with extra rainbow sprinkles on top for a colorful and festive appearance. Slice and serve to enjoy the creamy, celebratory birthday cake cheesecake.
Notes
- Make sure cream cheese is softened to room temperature for a smooth, lump-free batter.
- Do not overmix the batter after adding sprinkles to prevent the colors from bleeding.
- Gradual cooling in the oven helps prevent cracks in the cheesecake surface.
- Chilling overnight is recommended for best texture and flavor.
- Use a springform pan for easy removal and clean edges.
- Leftovers should be stored covered in the refrigerator and eaten within 3-4 days.
