Introduction

This Funfetti Cheesecake combines the best of both worlds: a colorful, moist cake bottom and a creamy, rich cheesecake layer. It’s a festive dessert perfect for celebrations or any time you want a cheerful treat with classic flavors.

A single slice of cake sits on a white plate with a textured rim, placed on a white marbled surface. The cake slice has three visible layers: the bottom layer is a light blue sponge with scattered colorful sprinkles, the middle layer is creamy white with more colorful sprinkles mixed throughout, and the top layer is thick, fluffy pink frosting decorated with rounded dollops and topped with bright multicolored sprinkles. Some sprinkles are also scattered around the slice on the plate. In the background, a white bowl filled with rainbow sprinkles sits slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (56g) salted butter, room temperature
1/2 cup (104g) sugar
1/4 cup (58g) sour cream, room temperature
1 tsp vanilla extract
2 large egg whites, room temperature
3/4 cups (98g) all purpose flour
1 1/4 tsp baking powder
1/4 cup (60ml) milk, room temperature
1 tbsp (15ml) water, room temperature
2 tbsp sprinkles
Teal gel icing color, optional
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 tbsp vanilla extract
3 large eggs, room temperature
5 tbsp sprinkles
1 1/4 cups (300ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1 tsp vanilla extract
Pink and Peach gel icing color
Sprinkles (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (176°C). Prepare a 9-inch springform pan by placing a circle of parchment paper on the bottom and greasing the sides.
Step 2: To make the cake batter, beat the sugar and butter together until light and fluffy, about 3-4 minutes. This creaming is important for texture.
Step 3: Add the sour cream and vanilla extract to the mixture and blend until fully incorporated.
Step 4: Add the egg whites and mix until combined.
Step 5: In a separate bowl, combine the flour and baking powder. Add half of this dry mixture to the batter and mix well.
Step 6: Stir in the milk and water until combined.
Step 7: Add the remaining dry ingredients and mix until smooth and well blended.
Step 8: Fold in the sprinkles and add teal gel icing color if desired for a fun touch.
Step 9: Spread the cake batter evenly on the bottom of the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool.
Step 10: For the cheesecake filling, beat the cream cheese, sugar, and flour on low speed until smooth, scraping down the bowl as needed to avoid air incorporation.
Step 11: Add the sour cream and vanilla extract and mix until combined.
Step 12: Add the eggs one at a time, mixing slowly after each addition. Scrape down the bowl to ensure even mixing.
Step 13: Stir in the sprinkles for a colorful finish.
Step 14: Once the cake layer is cool, reduce oven temperature to 300°F (148°C). Remove the sides of the springform pan, clean and re-grease them thoroughly to prevent sticking.
Step 15: Place the springform pan edges back around the cake layer, then pour the cheesecake filling over it.
Step 16: Prepare a water bath by wrapping the outside of the pan with aluminum foil. Place the springform pan inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, making sure water does not reach above the foil.
Step 17: Bake the cheesecake for 1 hour. The center should be set but still slightly jiggly.
Step 18: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake cook gently as it cools.
Step 19: Crack the oven door open and continue cooling the cheesecake for another 30 minutes to prevent cracks.
Step 20: Remove the cheesecake from the oven and water bath, then refrigerate for 5-6 hours or overnight until firm. Carefully remove from the springform pan once chilled.
Step 21: To finish, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add pink and peach gel icing colors to achieve your desired shade.
Step 22: Pipe the whipped cream onto the cheesecake and decorate with extra sprinkles. Refrigerate until ready to serve.

Tips & Variations

Make sure all ingredients are at room temperature to ensure smooth batter and avoid lumps.
Use a low mixer speed when blending cream cheese and eggs to minimize air bubbles and prevent cracking.
Experiment with different gel icing colors and sprinkles to match the theme of your celebration.
If you don’t have a springform pan, use a regular cake pan lined with parchment, but be prepared for a more difficult release.

Storage

Store the Funfetti Cheesecake covered in the refrigerator for up to 3-4 days. Keep it chilled to maintain texture and prevent spoilage. When ready to serve, you can enjoy it cold or let it sit at room temperature for about 15 minutes for a softer texture. Avoid freezing whipped cream topping as it may lose its texture.

How to Serve

A slice of colorful funfetti cake sits on a white plate with a delicate embossed edge. The cake has three distinct layers: the bottom layer is a light blue-green cake base embedded with tiny, vibrant candy sprinkles; above that is a thick, creamy white layer also speckled with colorful sprinkles; and the top layer is a fluffy pink frosting piped in large dollops, generously covered with more multicolored sprinkles. The plate rests on a natural woven mat over a white marbled surface, and there are scattered rainbow sprinkles around the slice. In the background, a blurry bowl filled with bright rainbow sprinkles is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day ahead. Just cover it well and keep it refrigerated until serving to ensure the flavors meld nicely.

Why do I need a water bath for baking the cheesecake?

The water bath helps the cheesecake bake evenly and slowly by providing moisture, which prevents cracking and results in a smooth, creamy texture.