Birthday Cheesecake Recipe
Make celebrations even better with a festive funfetti birthday cheesecake, topped with whipped cream frosting and sprinkles throughout.
Servings: 14
Calories: 455kcal
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
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.
Notes
- Makes 1 8” or 9” cheesecake or 12-16 slices.
Nutrition
Calories: 455kcal | Carbohydrates: 26g | Protein: 6g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 312mg | Potassium: 140mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1206IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg