Birthday Cheesecake Recipe

5 from 7 votes

Make celebrations even better with a festive funfetti birthday cheesecake, topped with whipped cream frosting and sprinkles throughout.

Prep Time30

Cook Time1

Total Time1 30

Course: Desserts

Cuisine: Cheesecakes

Keyword: birthday cheesecake

Servings:

Calories: 455kcal

Preheat the oven to 350F. Bring all of the refrigerated ingredients (cream cheese, eggs, and sour cream) to room temperature.
In a food processor or blender, pulse half of the Golden Oreos into coarse crumbs and transfer to a mixing bowl. Repeat with the second half.
Combine 2 cups of cookie crumbs with 6 tablespoons of melted butter. The mixture should be crumbly and clumpy, not overly wet.
Grease a 9-inch (or 8-inch) springform pan or a cake pan with a removable bottom. Press the crust evenly across the bottom and about 1 inch up the sides.
Bake the crust for 10 minutes, then set it aside to cool completely.

Using the paddle attachment on a stand mixer, beat 3 blocks (8-oz each) of cream cheese until smooth and creamy.
Mix in 1 cup of granulated sugar and 1 cup of sour cream. Beat for 2–3 minutes until fully combined, scraping down the sides of the bowl.
With the mixer on low, add 3 eggs—one at a time—beating just until incorporated. Add 1 tablespoon of clear imitation vanilla extract with the last egg.
Gently fold in 1/2 cup of rainbow sprinkles for that classic birthday cake look.
Pour the cheesecake batter over the cooled crust and smooth the top.

Tightly wrap the bottom and sides of your pan in a double layer of aluminum foil to prevent water from leaking in.
Place the foil-wrapped pan inside a large roasting pan or baking dish. Set the entire setup on the center oven rack. Carefully pour hot water into the outer baking dish until it reaches 1–2 inches up the side of the cheesecake pan.
Bake the birthday cake cheesecake for 50-60 minutes. 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 crack the door open. Let the cheesecake cool inside for 1 hour to prevent sudden temperature changes (which can cause cracking).
After cooling in the oven, remove the cheesecake and let it sit at room temperature for another hour. Then cover it and refrigerate overnight to fully set.

Using the whisk attachment on your mixer, beat 1 cup of cold heavy cream with 2 tablespoons of powdered sugar until thick, fluffy, and it holds its shape when spooned.
Spread a thin layer of whipped cream over the top of the funfetti cheesecake to create a smooth base for decorating.
Generously cover the whipped topping with colorful sprinkles for that signature birthday cake vibe.
Optional piping: For an extra festive touch, use a piping bag fitted with a small star tip to pipe small whipped cream stars around the edge. These make perfect accents—and double as cute spots to hold birthday candles.