Baked Birthday Cheesecake with Sprinkles
Recipe by:Funfetti Cheesecake is everything you love about a classic funfetti cake, but in rich, creamy cheesecake form. With a buttery Golden Oreo crust and plenty of rainbow sprinkles, every bite is a celebration!
Ingredients
- 30 (288 g) Golden Oreos crushed
- 5 tablespoons (56 grams) butter melted
- 4 packages (904 grams) full-fat cream cheese 32 ounces, room temperature
- 1 ¼ cup (250 grams) granulated sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- 4 eggs room temperature
- ¾ cup (177 ml) heavy cream room temperature
- ½ teaspoon (0.75 teaspoon) salt
- ½ cup (80 grams) rainbow jimmies or sprinkles plus additional for garnish
- 2 cups (475 ml) buttercream frosting optional
Instructions
Golden Oreo Crust
- Crush Golden Oreos in a food processor until fine crumbs form. Alternatively, place them in a zip-top bag and crush them with a rolling pin.30 Golden Oreos
- Transfer the crumbs to a medium bowl and mix in the melted butter until evenly combined.5 tablespoons butter
- Wrap the outside of a springform pan with a double layer of heavy-duty aluminum foil, or place the pan in a larger cake pan or a silicone pan wrap.
- Press the cookie mixture firmly into the bottom and slightly up the sides of the pan using a flat-bottomed measuring cup or glass.
- Bake at 375°F (190°C) for 8 minutes. Remove from the oven and reduce the temperature to 325°F (165°C). If the crust has shifted or crumbled, press it back into place while it's still warm.
Cheesecake Filling
- Using an electric mixer, beat the cream cheese on medium speed for 1 minute, until smooth. Add the sugar and continue beating for 3 minutes, scraping down the sides and bottom of the bowl as needed.4 packages full-fat cream cheese , 1 ¼ cup granulated sugar
- Mix in the vanilla extract, almond extract, and salt. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Scrape down the bowl between additions.1 tablespoon vanilla extract, ¼ teaspoon almond extract, 4 eggs
- Pour in the heavy cream and mix on low speed until combined. Reserve 1-2 tablespoons of rainbow sprinkles for the topping and gently fold in the remaining sprinkles.¾ cup heavy cream, ½ teaspoon salt, ½ cup rainbow jimmies or sprinkles
- Pour the cheesecake batter over the crust, smoothing the top with a spatula.
- Bring several cups of water to a boil. Place the wrapped cheesecake pan in a roasting pan and carefully pour the hot water into the pan until it reaches about 1 inch up the sides.
- Bake at 325°F (165°C) for 90–100 minutes, until the edges are set and slightly puffed while the center remains slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour without moving it.
- Remove from the oven, discard the foil, and run a knife around the edges to loosen the cheesecake from the pan. Cover the top with plastic wrap and refrigerate for at least 8 hours or overnight.
- Before serving, pipe buttercream frosting around the edges of the cheesecake and sprinkle with additional rainbow jimmies.2 cups buttercream frosting
Notes
Homemade Buttercream Frosting
Cream ½ cup of softened butter in a large bowl using an electric mixer on medium-high speed. Add 3 cups of powdered sugar, ½ teaspoon of vanilla extract, and 2 tablespoons of milk or heavy cream and beat for 3 minutes. If you desire a thinner consistency, add more milk, one teaspoon at a time.Storage
Store the cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, wrap slices in plastic wrap and heavy-duty aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving. For the best texture, add the buttercream frosting after the cheesecake has thawed.Equipment
Nutrition
Calories: 791kcal | Carbohydrates: 79g | Protein: 8g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 582mg | Potassium: 177mg | Fiber: 0.5g | Sugar: 66g | Vitamin A: 1455IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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