Funfetti Birthday Cheesecake Recipe
Make celebrations even better with a festive funfetti birthday cheesecake, topped with whipped cream frosting and sprinkles throughout.
Cheesecake feels like a grown-up version of birthday cake.
It’s a little more decadent, a little less sweet, but still classic and classy.
But since growing up doesn’t have to mean growing old, why not throw in some sprinkles and make a birthday cheesecake?
I, Rebecca of Good Things Baking will walk through each step you need to take to make a funfetti inspired birthday cheesecake.
Things You’ll Need In Making A Birthday Cheesecake
Equipment:
Food processor or blender
Large mixing bowl
Springform pan (8” or 9”)
Mixer
Aluminum foil
Ingredients:
2 cup Golden Oreo crumbs 20-24 cookies
6 tbsp butter melted
24 oz full-fat cream cheese 3 8-oz blocks
1 cup full-fat sour cream
3 large eggs
1 tbsp vanilla extract
1/2 cup jimmie sprinkles plus more for decorating
How to Make a Birthday Cheesecake
Step 1 — First, bring all of the refrigerated ingredients (cream cheese, eggs, and sour cream) to room temperature.
To make the crust:
Step 2 — In a food processor or the jar of a blender, pulse half of the Golden Oreos until they are a coarse powder. Dump them into a large mixing bowl. Then, pulse the other half of the cookies into powder.
Step 3 — Stir together 2 cups of Oreo cracker crumbs and 6 tablespoons of melted butter. The mixture should be crumbly and clumpy, but not very wet.
Step 4 — Grease a 9” or 8” springform pan or a cake pan with a removable bottom. Then, press the Oreo cookie crust mix into the bottom and sides about an inch high. The crust should be in an even layer across.
Step 5 — Bake the golden Oreo crust at 350° for 10 minutes. Then, allow it to cool.
To make the cheesecake filling:
Step 1 — Use the paddle attachment on a stand mixer and beat 3 blocks of cream cheese until they are smooth and creamy.
Step 2 — Add in 1 cup of white sugar and 1 cup of sour cream. Then, beat the mixture again for a couple of minutes until thoroughly combined.
Scrape the sides of the bowl with a rubber spatula to be sure that all of the ingredients are getting mixed together.
Step 3 — With the mixer still running, add 3 eggs one at a time until they are thoroughly mixed in. Add 1 tablespoon of clear imitation vanilla extract with the last egg.
Step 4 — Fold the 1/2 cups of sprinkles into the cream cheese mixture and pour it over the cooled Oreo cracker crust.
Step 5 — Wrap the bottom of the cake or springform pan well with aluminum foil so that it comes up several inches around the bottom of the pan.
This is to prevent water from getting into the cheesecake when you bake it in a water bath.
Baking your cheesecake batter:
Step 1 — Place the foil-wrapped cheesecake pan in a large baking or roasting dish.
Step 2 — Put the dish with the cheesecake in it on the center rack of the oven heated to 350°F.
And then, pour a few cups of water into the baking dish until there are between 1 and 2 inches of water up the side of the cheesecake pan.
Step 3 — Bake the birthday cake cheesecake for 50 minutes to an hour. To check if it is done, shake the pan very gently.
The cheesecake should be mostly firm with a slight jiggle in the center, and the top should look dry. There may be a few browned spots, but you don’t want the top to be burnt.
Step 4 — Turn off the oven and leave the door open, leaving the cheesecake in for about an hour so that it cools slowly.
Step 5 — Remove it from the oven after the hour is up and let it sit at room temperature for another hour before covering it well and refrigerating the cheesecake overnight.
It won’t be completely set up and solid until it has been chilled, so try not to cut into it too soon!
Decorating and Serving Your Birthday Cake Cheesecake
To make, the whipped topping, use the whisk attachment on your mixer to beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until it is thick, fluffy, and holds its shape on a spoon.
Spread a thin layer of whipped cream over the top of the funfetti cake.
Then, cover it with a layer of sprinkles.
You can also use a piping bag fitted with a small star tip to pipe small whipped cream stars around the top. These are a great little accent that doubles as a perfect place to insert birthday candles.
Or you can go for swirls as we did with our funfetti cookie cake.
How to Store Cheesecake
Cheesecake should always be stored in the refrigerator for food safety reasons.
If you want to store it in the pan, cover the top with a sheet of aluminum foil or plastic wrap before adding the whipped cream decorations.
Otherwise, keep it in an airtight container.
Can I Freeze Cheesecake?
Cheesecake freezes very well, which is great because you can make it ahead of time.
First, chill the cheesecake overnight.
Wrap it well, first in plastic wrap, then in foil to protect it from ice and freezer burn.
Set the cheesecake flat on a shelf in your freezer.
It will keep for up to 6 months if properly wrapped. No more than 1-2 months is ideal for the best flavor and texture.
To thaw a frozen birthday cheesecake, simply place it in the refrigerator at least 24 hours before you wish to serve it.
Unwrap, decorate, and serve as usual!
How To Prevent Cheesecake From Cracking
Cheesecake is a delicious dessert that can often be tricky to make.
One of the main problems people have with cheesecake is that it often cracks while baking.
There are several things you can do to prevent your cheesecake from cracking, however.
One thing you can do is to make sure your ingredients are at room temperature before you start mixing them. This will help the cheesecake bake more evenly.
You can also avoid overmixing the batter, which can also lead to cracking.
Another thing you can do is to bake your cheesecake in a water bath. This will help keep it from cracking by creating a more even heat distribution.
Finally, you can refrigerate your cheesecake for several hours before serving it.
This will help it to settle and will also prevent cracking.
With these tips, you can make a delicious and crack-free cheesecake every time!
Recipe Notes and Tips
Always use full-fat cream cheese and sour cream — The reduced-fat version of those ingredients may cause texture issues and a thinner runnier filling consistency.
To make the Oreo crumbs for the crust — Pulse whole Golden Oreos in a blender or food processor until they are a sandy texture. Don’t over grind, as this will make your crumbs mushy.
To easily remove your cheesecake from the pan — Use a springform pan or regular cake pan with a removable bottom. To take the cheesecake out of the pan, set it on a flat jar or glass and carefully push down the side of the cake pan.
Before removing your cheesecake from the pan — Carefully run a sharp knife around the edge to release and parts of the cake that may be stuck. If there is a bit that’s stuck, it could tear and leave a hole in the side of your cheesecake when you remove it.
Smoothing the sides –– Use a straight edged knife or spatula to smooth.
More Dessert Recipes with Sprinkles
- Best Funfetti Cookie Cake
- White Chocolate Funfetti Popcorn
- One Minute Microwave Mug Cake
- Easy Fairy Bread
- Funfetti Cake Batter Dip
Birthday Cheesecake Recipe
Equipment
- Food processor or blender
- Large mixing bowl
- Springform pan (8” or 9”)
- Mixer
- Aluminum foil
Ingredients
For the birthday cheesecake:
- 2 cup Golden OREO® crumbs 20-24 cookies
- 6 tbsp butter melted
- 24 oz full-fat cream cheese 3 8-oz blocks
- 1 cup full-fat sour cream
- 3 large eggs
- 1 tbsp vanilla extract
- 1/2 cup jimmie sprinkles plus more for decorating
For the whipped cream:
- 1 cup whipping cream
- 2 tbsp powdered sugar
Nutrition
Notes
- Makes 1 8” or 9” cheesecake or 12-16 slices.
Instructions
To make the Oreo crust:
- Preheat the oven to 350F. Bring all of the refrigerated ingredients (cream cheese, eggs, and sour cream) to room temperature.
- Stir together 2 cups of Oreo cracker crumbs and 6 tablespoons of melted butter. The mixture should be crumbly and clumpy, but not very wet.
- Grease a 9” or 8” springform pan or a cake pan with a removable bottom. Then, press the Oreo cookie crust mix into the bottom and sides about an inch high. The crust should be in an even layer across.
- Bake the golden Oreo crust at 350° for 10 minutes. Then, allow it to cool.
To make the cheesecake filling:
- Use the paddle attachment on a stand mixer and beat 3 blocks of cream cheese until they are smooth and creamy.
- Add in 1 cup of white sugar and 1 cup of sour cream. Then, beat the mixture again for a couple of minutes until thoroughly combined. Scrape the sides of the bowl with a rubber spatula to be sure that all of the ingredients are getting mixed together.
- With the mixer still running, add 3 eggs one at a time until they are thoroughly mixed in. Add 1 tablespoon of clear imitation vanilla extract with the last egg.
- Fold the 1/2 cups of sprinkles into the cream cheese mixture and pour it over the cooled Oreo cracker crust.
- Wrap the bottom of the cake or springform pan well with aluminum foil so that it comes up several inches around the bottom of the pan. This is to prevent water from getting into the cheesecake when you bake it in a water bath.
- Place the foil-wrapped cheesecake pan in a large baking or roasting dish.
- Put the dish with the cheesecake in it on the center rack of the oven heated to 350°F. And then, pour a few cups of water into the baking dish until there are between 1-2 inches of water up the side of the cheesecake pan.
- Bake the birthday cake cheesecake for 50 minutes to an hour. To check if it is done, shake the pan very gently. The cheesecake should be mostly firm with a slight jiggle in the center, and the top should look dry. There may be a few browned spots, but you don’t want the top to be burnt.
- Turn off the oven and leave the door open, leaving the cheesecake in for about an hour so that it cools slowly.
- Remove it from the oven after the hour is up and let it sit at room temperature for another hour before covering it well and refrigerating the cheesecake overnight. It won’t be completely set up and solid until it has been chilled, so try not to cut into it too soon!
To make the whipped topping:
- Use the whisk attachment on your mixer to beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until it is thick, fluffy, and holds its shape on a spoon.
- Spread a thin layer of whipped cream over the top of the funfetti cake.
- Cover it with a layer of sprinkles.
- You can also use a piping bag fitted with a small star tip to pipe small whipped cream stars around the top. These are a great little accent that doubles as a perfect place to insert birthday candles.
Don’t forget to share your birthday cheesecake with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here with a few bites to go along with them!
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