Funfetti Cheesecake
A festive cheesecake with creamy filling, buttery graham crust, and colorful sprinkles – perfect for birthdays and celebrations.
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Servings: 12 slices
Calories: 420kcal
Cost: $12–15
Equipment
- 1 9-inch springform pan For baking cheesecake
- 1 Electric mixer Hand or stand mixer
- 1 Roasting pan For water bath
- 1 Aluminum foil Wrap pan to prevent leaks
- Set Mixing bowls Various sizes
- 1 Rubber spatula For folding sprinkles
- 1 Offset spatula To smooth filling
- Set Measuring cups/spoons Standard set
- 1 Food processor Optional, for crumbs
Ingredients
Crust
- 2 cups Graham cracker crumbs For crust
- 0.5 cup Unsalted butter, melted For crust
Filling
- 4 blocks Cream cheese, softened 8oz each, full-fat, room temp
- 1 cup Granulated sugar
- 1 cup Sour cream
- 0.5 cup Heavy cream
- 1 tablespoon Vanilla extract Clear vanilla for bright white
- 4 large Eggs Room temp
- 0.5 cup Rainbow sprinkles Use jimmies, fold gently
- 1 tablespoon All-purpose flour Stabilizer
- 1 tablespoon Cornstarch Prevent cracks
- 0.25 teaspoon Salt
Topping
- 0.5 cup Powdered sugar For topping
- 0.5 cup White chocolate chips Optional drizzle
Instructions
- Mix crumbs + butter, press, bake 10 min.
- Cream cheese smooth, add sugar.
- Add sour cream, cream, vanilla.
- Add one by one on low speed.
- Gently fold in sprinkles + stabilizers.
- Water bath, 325°F, 65–75 min.
- Oven off 1 hr, then room temp 1 hr.
- Refrigerate 6+ hrs or overnight.
- Top with whipped cream, sprinkles, drizzle.
Notes
For best results, use clear vanilla for a white cheesecake base and jimmies sprinkles (not nonpareils) to prevent color bleeding.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 110mg | Sodium: 280mg | Potassium: 150mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 950IU | Calcium: 80mg | Iron: 1mg