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Funfetti Cheesecake with Cake Bottom Recipe

★★★★★

4.7 from 55 reviews
  • Author: Thomas
  • Total Time: 7 hours 40 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

Delight in this vibrant Funfetti Cheesecake featuring a moist cake bottom packed with colorful sprinkles and a creamy, luscious cheesecake layer. Topped with whipped cream and more sprinkles, this festive dessert is perfect for celebrations or whenever you want a deliciously playful treat.

Ingredients

Scale

Cake Bottom

  • 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

Cheesecake Filling

  • 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

Whipped Cream Topping

  • 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

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (176°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides thoroughly to prevent sticking.
  2. Make the Cake Batter: Beat sugar and butter together for 3-4 minutes until light and fluffy, ensuring a good creaming process. Add sour cream and vanilla extract, mixing well. Incorporate egg whites until evenly combined.
  3. Combine Dry Ingredients & Batter: In a separate bowl, mix flour and baking powder. Add half of this dry mix to the wet batter and blend thoroughly. Then add milk and water and mix. Finally, add the remaining dry ingredients and mix until the batter is smooth.
  4. Add Sprinkles and Color: Fold sprinkles into the batter and add teal gel icing color if desired for a fun appearance.
  5. Bake the Cake Layer: Spread the batter evenly on the prepared pan’s bottom and bake for 18-20 minutes. Test doneness with a toothpick; it should come out with a few crumbs. Let the cake layer cool completely.
  6. Make the Cheesecake Filling: Using a mixer on low speed, beat cream cheese, sugar, and flour until smooth and combined, scraping the bowl sides as needed. Add sour cream and vanilla extract, mixing well.
  7. Add Eggs & Sprinkles: Add eggs one at a time, mixing slowly between each addition. Stir in sprinkles carefully, making sure they are evenly distributed.
  8. Prepare the Pan Again: Reduce oven temperature to 300°F (148°C). Remove the springform pan sides from the cooled cake, clean it, and re-grease with non-stick spray. Reset the sides around the cake layer.
  9. Add Cheesecake Filling: Pour the cheesecake batter over the cooled cake layer evenly.
  10. Set Up a Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place it inside a larger pan and add warm water, reaching halfway up the sides of the springform pan without exceeding the foil’s top edge.
  11. Bake the Cheesecake: Bake for 1 hour until the center is set but still slightly jiggly.
  12. Start Cooling in Oven: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake finish cooking gently.
  13. Slow Cooling: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
  14. Chill Completely: Remove the cheesecake from the water bath and aluminum foil. Refrigerate for 5-6 hours or overnight until firm. Once chilled, carefully remove the sides of the springform pan.
  15. Prepare Whipped Cream: Whip cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Add pink and peach gel icing colors to achieve your desired shade.
  16. Decorate: Pipe the whipped cream on top of the cheesecake using a large round tip (Ateco 808 suggested). Garnish with additional sprinkles for a fun finish.
  17. Serve and Store: Refrigerate the decorated cheesecake and serve within 3-4 days for optimal freshness and texture.

Notes

  • Use room temperature ingredients to ensure smooth batter and even baking.
  • Do not overbeat the cheesecake batter to avoid incorporating too much air, which can cause cracks.
  • Wrapping the pan in foil for the water bath prevents water from seeping into the cheesecake.
  • The slow cooling process in the oven helps prevent cracks on the cheesecake surface.
  • Customize the color of your sprinkles and gel icing to match the occasion or your preference.
  • Let the cheesecake chill fully for best slicing results and flavor development.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Funfetti Cheesecake, cake bottom cheesecake, sprinkles cheesecake, colorful cheesecake, celebration dessert, creamy cheesecake, festive cake

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