Funfetti Cheesecake with Creamy Vanilla Filling and Colorful Sprinkles
By Nina Solano
Prep
30 min
Cook
115 min
Total
425 min
Servings
12
Level
Easy
Plan for a make-ahead dessert: this Funfetti Cheesecake has 30 minutes of prep, then bakes and chills while you handle the rest of the day. A graham cracker crust holds a smooth, tangy cream cheese filling dotted with colorful sprinkles and finished with whipped cream.
The crust combines graham cracker crumbs, sugar, sprinkles, and melted butter, then bakes briefly before the filling goes in. Room-temperature cream cheese, eggs, and sour cream are important here because they blend into a smooth batter. Vanilla adds the main flavor, while the optional cake batter flavoring gives the filling a more pronounced birthday-cake note.
Keep the mixer on low and stop once each addition is combined. The cheesecake is ready when its edges are set but the center still moves with a slight jiggle when gently shaken. Overmixing adds air that can lead to cracks, and skipping the gradual cooling period can cause a sudden temperature change after baking.
Finish the fully chilled cheesecake with stiff whipped-cream peaks piped around the edge and extra sprinkles. It is set up for serving after 5–6 hours of refrigeration or an overnight chill, making it practical to bake ahead for a celebration.
Why you'll love this recipe
- Plans well for celebrations because the cheesecake needs a 5–6-hour or overnight chill, leaving final slicing and decorating for later.
- Keeps active work focused on mixing and assembling, while the long bake and gradual oven cooling happen without additional hands-on steps.
- Uses a standard 9-inch springform pan and a larger pan for the water bath, so no unusual baking mold is specified.
- Avoids fussy finishing because a simple whipped-cream border and extra sprinkles provide the stated decoration after the cheesecake has fully chilled.
- Makes texture troubleshooting straightforward: room-temperature dairy, low-speed mixing, and a center with a slight jiggle are clear checkpoints during baking.
- Works with optional cake batter flavoring, so the cheesecake can still be made when that extra birthday-cake note is unavailable.
Ingredients
- •2 cups graham cracker crumbs (268g)
- •2 tbsp sugar (26g)
- •3 tbsp sprinkles
- •0.5 cup unsalted butter (112g, melted)
- •32 oz cream cheese (904g, room temperature)
- •1 cup sugar (207g)
- •3 tbsp all-purpose flour (24g)
- •1 cup sour cream (230g)
- •4 tsp vanilla extract
- •1 tsp cake batter flavoring (optional)
- •4 large eggs (room temperature)
- •6 tbsp sprinkles (6-7 tablespoons)
- •1 cup heavy whipping cream (240ml, cold)
- •0.5 cup powdered sugar (58g)
- •1 tsp vanilla extract
- •sprinkles (for decorating)
Instructions
- 1
Preheat the oven to 325°F (163°C).
- 2
Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
- 3
Grease the sides of the springform pan.
- 4
Combine the graham cracker crumbs, 2 tablespoons sugar, and 3 tablespoons sprinkles in a small bowl.
- 5
Add the melted unsalted butter to the crust mixture.
- 6
Mix until all crust ingredients are well combined.
- 7
Press the mixture firmly into the bottom of the springform pan.
- 8
Press the mixture slightly up the sides of the springform pan.
- 9
Bake the crust for 10 minutes.
- 10
Set the baked crust aside to cool.
- 11
Cover the outsides of the springform pan thoroughly with aluminum foil to create a waterproof barrier for the water bath.
- 12
Set the prepared pan aside.
- 13
Reduce the oven temperature to 300°F (148°C).
- 14
Beat the room-temperature cream cheese, 1 cup sugar, and all-purpose flour on low speed in a large bowl.
- 15
Continue beating on low speed until the mixture is well combined and smooth.
- 16
Scrape down the sides of the bowl as needed.
- 17
Add the sour cream to the cream cheese mixture.
- 18
Add 4 teaspoons vanilla extract to the cream cheese mixture.
- 19
Add the optional 1 teaspoon cake batter flavoring.
- 20
Mix on low speed until all ingredients are well combined.
- 21
Add the large eggs one at a time.
- 22
Mix slowly to combine after each egg addition.
- 23
Scrape down the sides of the bowl as needed to ensure everything is well mixed.
- 24
Gently stir 6-7 tablespoons of sprinkles into the cheesecake batter.
- 25
Pour the cheesecake batter into the cooled crust in the springform pan.
- 26
Place the springform pan inside another larger pan.
- 27
Carefully fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.
- 28
Ensure the water level does not go above the top edge of the aluminum foil on the springform pan.
- 29
Bake for 1 hour and 20-25 minutes.
- 30
Check that the center is set but still slightly jiggly when gently shaken.
- 31
Turn off the oven.
- 32
Leave the oven door closed for 30 minutes to allow the cheesecake to cool slowly.
- 33
Crack the oven door open slightly.
- 34
Leave the cheesecake in the oven with the door cracked for another 30 minutes.
- 35
Remove the cheesecake from the oven and remove the water bath wrapping.
- 36
Refrigerate the cheesecake until firm, for 5-6 hours or overnight.
- 37
Remove the cheesecake from the springform pan once firm.
- 38
Place the cheesecake on a serving dish.
- 39
Add the cold heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract to a large mixer bowl.
- 40
Whip on high speed until stiff peaks form.
- 41
Pipe the whipped cream around the outer edge of the cheesecake.
- 42
Decorate with additional sprinkles.
- 43
Cover and refrigerate the cheesecake until ready to serve.
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