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Funfetti Cheesecake
Bia

Funfetti Cheesecake Recipe

This Funfetti Cheesecake is creamy, smooth, and packed with colorful sprinkles for a fun birthday-style dessert. With a buttery graham cracker crust and rich baked filling, it’s perfect for celebrations and special occasions.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Cooling Time 5 hours
Total Time 7 hours
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the crust
  • Graham cracker crumbs 2 cups / 268g
  • Sugar 2 tbsp / 26g
  • Sprinkles 3 tbsp
  • Unsalted butter 1/2 cup / 112g, melted
For the filling
  • Cream cheese 32 oz / 904g, room temperature
  • Sugar 1 cup / 207g
  • All-purpose flour 3 tbsp / 24g
  • Sour cream 1 cup / 230g
  • Vanilla extract 4 tsp
  • Cake batter flavoring 1 tsp, optional
  • Eggs 4 large, room temperature
  • Sprinkles 6–7 tbsp
For whipped cream topping
  • Heavy whipping cream 1 cup / 240ml, cold
  • Powdered sugar 1/2 cup / 58g
  • Vanilla extract 1 tsp
  • Sprinkles for decoration

Method
 

  1. Mix crust ingredients and press into springform pan. Bake at 325°F for 10 minutes, then cool. Wrap pan for water bath.
  2. Beat cream cheese, sugar, and flour until smooth. Add sour cream, vanilla, and cake batter flavoring. Add eggs one by one, then fold in sprinkles.
  3. Pour into crust. Bake in water bath at 300°F for 1 hour 20–25 minutes until center is slightly jiggly. Cool slowly in oven, then chill for 5–6 hours or overnight.
  4. Whip cream, powdered sugar, and vanilla until stiff peaks form. Pipe on chilled cheesecake and add sprinkles.
  5. Slice and serve cold.

Notes

For the best Funfetti Cheesecake Recipe, use full-fat cream cheese and let all refrigerated ingredients come to room temperature before mixing. Mix the batter on low speed to avoid adding too much air, which can cause cracks during baking. A water bath helps create a smooth, creamy texture and ensures even baking, so don't skip it if possible. Fold the rainbow jimmies in gently at the end to keep their colors from bleeding into the batter. Once baked, allow the cheesecake to cool gradually before chilling it for at least 6 hours or overnight. This gives the filling time to fully set and creates clean, bakery-style slices with the best flavor and texture.