Birthday Cake Cheesecake Recipe

Introduction

This Birthday Cake Cheesecake is a delightful twist on classic cheesecake, bursting with colorful sprinkles and a creamy, smooth texture. Perfect for celebrations or any time you want a festive dessert with a fun surprise in every bite.

Ingredients

• 1 3/4 cups graham cracker crumbs (about 11 sheets)
• 6 tablespoons salted butter (melted and cooled)
• 2 tablespoons granulated sugar
• 24 ounces cream cheese (softened)
• 3/4 cup sour cream
• 3 whole eggs (at room temperature)
• 1 tablespoon almond extract
• 1/2 tablespoon vanilla extract
• 3/4 cup rainbow jimmy sprinkles
• 1 1/2 cups granulated sugar
• 1/4 cup heavy whipping cream
• Whipped cream (for frosting)
• Sprinkles (for decoration)

Instructions

1. Step 1: Preheat the oven to 350 degrees F and prepare a 9 or 10 inch springform pan by lining the bottom with parchment paper. Spray the sides with nonstick spray or line them with strips of parchment paper.
2. Step 2: In a food processor, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Pulse until the mixture resembles wet crumbs. Press the crust mixture evenly into the bottom and about 1 inch up the sides of the pan. Use your hands or the bottom of a glass to press firmly. Bake for 8-9 minutes, then remove and let cool.
3. Step 3: In a large mixing bowl, beat the cream cheese and 1 1/2 cups sugar together on medium speed until smooth, about 2 minutes. Add sour cream, heavy whipping cream, almond extract, and vanilla extract. Beat just until combined, scraping down the bowl as needed.
4. Step 4: Lower the mixer speed and add eggs one at a time, mixing gently after each addition.
5. Step 5: Gently fold in the sprinkles, being careful not to overmix to preserve their color.
6. Step 6: Wrap the sides of the springform pan with foil to prevent water from seeping in and to protect the cheesecake from browning. Pour the cheesecake batter into the cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water to reach about 1-2 inches up the side of the springform pan.
7. Step 7: Bake for 60-70 minutes, until the center is mostly set but slightly jiggly. Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove and allow to cool completely at room temperature, about an hour. Refrigerate overnight or for at least 6 hours before serving.

Tips & Variations

• To prevent cracks, avoid overmixing the batter once eggs are added and use a water bath as instructed to keep the cheesecake moist and even.
• For extra flavor, swap almond extract for a full tablespoon of vanilla extract if preferred.
• Use mini sprinkles for a more subtle, evenly distributed colorful effect without large spots.
• Top with a simple whipped cream frosting and additional sprinkles for a festive finish.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly with plastic wrap or aluminum foil. When ready to serve, bring to room temperature for 20-30 minutes for best texture. Avoid freezing the cheesecake as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sprinkles instead of rainbow jimmy sprinkles?

Yes, you can use any sprinkles you like. Just keep in mind that some sprinkles might bleed color more than others, so fold them in gently to keep the colors vibrant.

Why do I need to use a water bath when baking this cheesecake?

The water bath helps to regulate the temperature around the cheesecake, preventing it from drying out or cracking while baking. It creates a moist environment, resulting in a smooth and creamy texture.

Birthday Cake Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

A festive and creamy Birthday Cake Cheesecake featuring a buttery graham cracker crust, a rich cream cheese filling swirled with colorful rainbow sprinkles, and topped with whipped cream and extra sprinkles for celebration. This cake combines the indulgence of cheesecake with the playful charm of a birthday cake, perfect for special occasions and parties.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 8 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 3/4 cups graham cracker crumbs (about 11 sheets)
• 6 tablespoons salted butter (melted and cooled)
• 2 tablespoons granulated sugar

Cheesecake Filling

• 24 ounces cream cheese (softened)
• 1 1/2 cups granulated sugar
• 3/4 cup sour cream
• 1/4 cup heavy whipping cream
• 3 whole eggs (at room temperature)
• 1 tablespoon almond extract
• 1/2 tablespoon vanilla extract
• 3/4 cup rainbow jimmy sprinkles

Toppings

• Frosting (optional, not specified)
• Whipped cream
• Sprinkles

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 or 10 inch springform pan with parchment paper and spray the sides with nonstick spray or line with parchment paper strips.
2. Make the Crust: In a food processor, pulse graham crackers, melted butter, and 2 tablespoons sugar until crumbs form and are well combined. Press the mixture evenly on the bottom and about 1 inch up the sides of the springform pan using your hands or the bottom of a glass. Bake the crust for 8-9 minutes, then remove and allow to cool.
3. Mix Cream Cheese and Sugar: Using an electric mixer on medium speed, beat the softened cream cheese with 1 1/2 cups sugar until smooth, about 2 minutes. Scrape down the bowl as needed.
4. Add Dairy and Extracts: Add sour cream, heavy whipping cream, almond extract, and vanilla extract to the cream cheese mixture. Beat on medium speed just until combined, scraping down the bowl frequently.
5. Incorporate Eggs: Lower the mixer speed to low and add eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
6. Fold in Sprinkles: Gently fold in rainbow sprinkles to prevent the colors from bleeding into the batter.
7. Prepare for Baking: Wrap the outside sides of the springform pan with foil to protect from water during the water bath. Pour the cheesecake filling into the cooled crust.
8. Water Bath: Place the springform pan into a larger 9×13 inch roasting pan and fill the roasting pan with hot water to come about 1-2 inches up the sides of the cheesecake pan. This water bath helps ensure a creamy texture and prevents cracks.
9. Bake: Bake for 60-70 minutes, or until the cheesecake center is mostly set but slightly jiggly. To test, gently shake the pan; the edges should be firm, and the center slightly wobbly.
10. Cool in Oven: Turn off the oven and leave the cheesecake inside for 1 hour to gradually cool and settle.
11. Final Cooling: Remove from the oven and cool the cheesecake completely at room temperature for about an hour.
12. Chill: Refrigerate the cheesecake overnight or at least 6 hours until fully set and chilled.
13. Serve: Before serving, top the cheesecake with whipped cream and additional sprinkles for decoration.

Notes

• Allow cream cheese and eggs to come to room temperature for smoothest batter.
• Be careful folding in sprinkles so colors do not bleed.
• Wrapping pan in foil is important to avoid water leaking into the cheesecake during baking.
• Using a water bath is key for a creamy texture and crack prevention.
• Chilling overnight allows flavors to develop and cheesecake to fully set.
• Use a gentle mix when adding eggs to avoid excess air which can cause cracks.

Keywords: birthday cake cheesecake, cheesecake with sprinkles, festive cheesecake, graham cracker crust cheesecake, dessert recipe, party cheesecake