Birthday Cheesecake is a rich, and sweet dessert packed with Funfetti sprinkles. You can’t go wrong when celebrating with this confetti cheesecake!
If you love cheesecake and you love sprinkles, then you’re going to love this Birthday Funfetti Cheesecake recipe! It’s simple to make and is bursting with delicious vanilla flavor.
The best part is the fun colorful sprinkles throughout that make it look pretty too! Serve this up for your next party and everyone will be asking for the recipe. Enjoy!
It’s no secret that cheesecake is one of my favorite desserts. In fact, I love it so much that I’ve made a few different versions of it here.
But today, I want to share with you my all-time favorite cheesecake recipe: Birthday Funfetti Cheesecake. This cheesecake is bursting with flavor and has a delicious creamy texture.
Plus, the funfetti sprinkles make it extra special and festive. If you’re looking for a show-stopping dessert for your next gathering, look no further than this super cute and delicious Confetti Cheesecake!
Here are some commonly asked questions
What is Funfetti?
Basically, Funfetti is soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake. I have heard that in other regions it is referred to as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made it all the more popular.
How to store Birthday Cheesecake?
This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.
Where did cheesecake originate?
Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Funfetti Cheesecake
What is a Springform Pan?
A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.
Serving Notes
- I topped my cheesecake with whipped cream and sprinkles but this is completely optional!
- To slice your cheesecake, run a knife under hot water and wipe it clean with a towel between each cut. This will help ensure you have smooth, clean slices.
Do I have to use a springform pan?
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
What can I make with rainbow sprinkles?
- St. Patrick’s Day Hot Chocolate Bombs
- Funfetti Cake Batter Dip
- Edible Sugar Cookie Dough
- Frozen Bananas
- Lofthouse Sugar Cookies
- Cake Batter Frosting
- Birthday Sugar Cookie Bars
- Homemade Funfetti Cake
- Funfetti Cupcakes
- Colorful Confetti Sprinkle Cupcakes
Birthday Cheesecake Ingredients
Graham Cracker Crust
- graham cracker crumbs
- granulated sugar
- butter – melted
Cheesecake Filling
- cream cheese – softened
- granulated sugar
- whole milk
- sour cream
- pure vanilla extract
- large eggs
- rainbow sprinkles
Ingredient Notes
- To make graham cracker crumbs, pulse graham crackers in a food processor until they resemble sand.
- Granulated sugar sweetens our crust and cheesecake. Feel free to swap brown sugar in the crust if you prefer.
- Butter helps hold the crust together.
- Cream cheese is the base of our cheesecake layer– make sure it is fully softened so you don’t end up with lumps.
- Milk helps keep the cheesecake light and fluffy.
- Sour cream adds a great tanginess and helps lighten the cheesecake.
- Vanilla enhances the sweetness of the granulated sugar and adds that classic vanilla-funfetti taste.
- Eggs make the cheesecake rich and delicious!
- Sprinkles make this a funfetti birthday cheesecake!
How do I cut Birthday Cheesecake?
When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off.
Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.
Confetti Cheesecake
How to Make a Graham Cracker Crust
- Preheat the oven to 325F.
- Grease a 9” springform pan with non-stick baking spray and line the bottom with parchment paper.
- In a small bowl, stir together the graham cracker crumbs, sugar, and butter until they resemble wet sand.
- Transfer the crust to the springform pan and press it gently into the bottom and sides, creating an even and compact crust that is about ¼-⅛” thick.
- Bake the crust for 5 minutes. Then remove and set it aside to cool while you make the filling.
Can I use cookies instead of graham crackers for the crust?
Yes – you can use cookies such as Oreos for the crust of this cheesecake. A golden Oreo would be delicious. To do this, use
- 18 creme-filled chocolate sandwich cookies crushed to fine crumbs
- 2 tablespoons butter melted
Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
Press the mixture into the bottom of the springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
What are the best sprinkles for this cake?
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or batter or when placed in the refrigerator, it will sweat & the color will bleed out.
“Sprinkles” called Nonpareils are also not great for this recipe because they also bleed.
How to Make Birthday Cheesecake Filling
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the cream cheese is smooth and fluffy- about 1 minute.
- Add the sugar, milk, sour cream, and vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the eggs one at a time.
- Once all of the eggs have been added, gently fold in the sprinkles.
- Pour the cheesecake mixture on top of the crust and bake it for 45-50 minutes or until the cheesecake is just set in the center.
- Allow the cheesecake to cool to room temperature. Then, transfer it to the fridge to chill for at least four hours (preferably overnight).
- Slice and enjoy! Store any leftover cheesecake in an airtight container in the fridge for up to five days.
Why is my filling lumpy?
The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients with the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.
PRO TIPS FOR THIS CHEESECAKE
- Start off with really room-temperature cream cheese. Leave it out on the counter when you are making breakfast and it should be the perfect temperature after a couple of hours, depending on the temperature of your house. If the cream cheese is too firm the batter will not be smooth.
- Don’t be alarmed if your cheesecake seems underdone after an hour of baking, it will firm up as it cools. Don’t over-bake.
- Make sure to CHILL for an adequate amount of time. One time I was too impatient and tried to serve a cheesecake before it had fully chilled. It was warm on the inside – which I can tell you – is just gross when eating. Not only that – you need it to be chilled so that it will hold together. Slicing and serving a warm cheesecake creates a huge mess because the slices just sort of fall apart and you just have a plate of goo. I always plan ahead for cheesecake and refrigerate it overnight.
Can I use fat-free cream cheese?
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
This Funfetti cheesecake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cheesecake recipe before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
- 9″ springform pan
- mixer
- prep bowls
- funfetti sprinkles/jimmies
- piping tips for whipped cream decorations
- piping bag for whipped cream decorations
If you love this confetti birthday cheesecake recipe, you’re going to love these other cheesecake treats too. Please click each link below to find the easy, printable recipe!
More Great Birthday Cake-Flavored Recipes
Frosted Funfetti Cake Mix Cookies
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Birthday Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tablespoons butter melted (1 stick)
Cheesecake Filling
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ½ cup whole milk
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- ½ cup rainbow sprinkles
Instructions
Graham Cracker Crust
- Preheat the oven to 325F.
- Grease a 9” springform pan with non-stick baking spray and line the bottom with parchment paper.
- In a small bowl, stir together the graham cracker crumbs, sugar, and butter until they resemble wet sand.
- Transfer the crust to the springform pan and press it gently into the bottom and sides, creating an even and compact crust that is about ¼-⅛” thick.
- Bake the crust for 5 minutes. Then remove and set it aside to cool while you make the filling.
Cheesecake Filling
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the cream cheese is smooth and fluffy- about 1 minute.
- Add the sugar, milk, sour cream, and vanilla and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the eggs one at a time.
- Once all of the eggs have been added, gently fold in the sprinkles.
- Pour the cheesecake mixture on top of the crust and bake it for 45-50 minutes or until the cheesecake is just set in the center.
- Allow the cheesecake to cool to room temperature. Then, transfer it to the fridge to chill for at least four hours (preferably overnight).
- Slice and enjoy! Store any leftover cheesecake in an airtight container in the fridge for up to five days.
Notes
Equipment
- 1 9″ springform pan
- 1 Mixer
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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