Description
This Birthday Cake Cheesecake combines the creamy richness of classic cheesecake with the playful colors and fun of a birthday cake. Featuring a graham cracker crust, a smooth and velvety cream cheese filling studded with rainbow sprinkles, and topped with whipped cream and extra sprinkles, this dessert is perfect for celebrations and birthdays. The cheesecake is baked in a water bath for a silky texture and minimal cracks, then chilled overnight for optimal flavor and consistency.
Ingredients
Scale
Crust
- 1 3/4 cups graham cracker crumbs (about 11 sheets)
- 6 tablespoons salted butter (melted and cooled)
- 2 tablespoons granulated sugar
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
Topping
- Whipped cream
- Additional sprinkles for garnish
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9 or 10-inch springform pan with parchment paper and either spray the sides with nonstick spray or line the sides with parchment strips to prevent sticking.
- Make the Crust: In a food processor, pulse the graham cracker crumbs, melted cooled butter, and 2 tablespoons sugar until combined and crumbly. Press this mixture evenly into the bottom and about 1 inch up the sides of the prepared pan using your hands or the bottom of a glass. Bake the crust for 8-9 minutes, then remove from the oven and allow it to cool.
- Mix the Filling: Using an electric mixer on medium speed, beat the softened cream cheese and 1 1/2 cups granulated sugar together until smooth, about 2 minutes. Add sour cream, heavy whipping cream, almond extract, and vanilla extract, beating just until combined. Scrape down the bowl sides frequently.
- Add Eggs: Lower the mixer speed to low and add the eggs one at a time, incorporating each before adding the next to prevent overmixing.
- Fold in Sprinkles: Gently fold in the rainbow jimmy sprinkles by hand to avoid losing their color in the batter.
- Prepare for Baking: Wrap the sides of the springform pan with foil to prevent water from the water bath from soaking the cake and to reduce browning. Pour the cheesecake filling over the cooled crust. Place the cheesecake pan inside a 9×13 inch roasting pan and fill the outer pan with hot water about 1-2 inches high to create a water bath.
- Bake: Bake the cheesecake for 60-70 minutes. To check doneness, gently shake the pan— the center should be mostly set but slightly jiggly. Turn off the oven and let the cheesecake remain inside for 1 hour.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature for about an hour. Then refrigerate it overnight or for at least 6 hours to fully set and develop flavor.
- Serve: Carefully release the springform pan rim. Top the cheesecake with whipped cream and additional sprinkles if desired. Slice with a sharp knife and enjoy your festive birthday cake cheesecake!
Notes
- Using room temperature eggs helps prevent cracks in the cheesecake.
- Folding sprinkles gently preserves their color and vibrant look in the batter.
- Wrapping the pan with foil and baking in a water bath helps achieve a smooth, crack-free cheesecake.
- Chilling the cheesecake overnight improves texture and flavor.
- Let the cheesecake sit in the turned-off oven after baking to prevent sudden temperature changes that cause cracking.
- If you don’t have a roasting pan for the water bath, any oven-safe pan large enough to hold your springform pan will work.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
