The Best Funfetti Cheesecake
Isn’t she a sprinkle-tastic beauty?! Tastes even better
Life is simply better with sprinkles, especially of the rainbow variety, also, people love a cheesecake so I figured, why not bring the two together?
This cheesecake is as much FUN as it is FETTI (and now I feel like a lame dad). But really, it’s perfect for a big celebration or a cozy party because, again, rainbow sprinkles bring joy everywhere they are… sprinkled.
This party-on-a-plate cheesecake is made up of a shortbread sprinkle crust (which gives it a cookie dough vibe) baked with a tangy, creamy, colorful filling. Top it with some fresh whipped cream - I mean one of life's simple pleasures is freshly whipped cream - more sprinkles (of course!), and some cookie crumbles for the perfect finish.
To say up front, your cheesecake is going to crack. It’s also going to be one of the best cheesecakes you’ve ever had. I have an unproven theory around sprinkles and cracking, baked cheesecakes but I’ll come back to you on it once I’ve proved it one way or another. Regardless, this cheesecake is AMAZING and the whipped topping will cover any of those cracks easy peasy, no one will ever know.
So let’s get the rainbow party started with this colorful cheesecake sensation!
Yields: 1, 8.5” cheesecake
Ingredients:
FILLING
24 oz cream cheese, softened
¾ cup sour cream
½ cup heavy cream
1 cup sugar
1 tablespoon flour, sifted
3 large eggs
1 teaspoon vanilla extract
½ cup rainbow sprinkles
CRUST:
⅓ cup sugar
9 tbsp unsalted butter, room temperature
1 tsp vanilla
¼ tsp salt
1 ½ cups flour
TOPPING
1 cup heavy cream
1 ½ tbsp powdered sugar, sifted
¼ cup sprinkles
Sugar cookie crumbs, optional
Directions:
CRUST
Preheat oven to 325F and line an 8.5”-sized springform pan with parchment paper and grease
In a bowl, combine your sugar, butter, vanilla, and, salt. Mix in your flour until crumbly and then stir in your sprinkles. Press the dough together lightly with your hands, to bring it together (will still be crumbly just in bigger chunks). Pour into your springform pan and press in evenly, using the bottom of a glass or measuring cup to flatten
Freeze the crust for 15 minutes before placing it in the oven to bake for 20 minutes Remove from the oven and cool completely in the pan before adding the below cheesecake filling
FILLING
For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream, heavy cream, and vanilla, and mix to combine
In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until just incorporated
Crack your eggs into your batter, one at a time, mixing between each egg until combined
Gently fold in your sprinkles
Pour your cheesecake batter over your cooled crust; spread evenly in the pan with a spatula
Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
Bake your cheesecake at 325F for an hour and 10 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake but the edges will look set. Turn the oven off but crack the door slightly, leaving the cheesecake in the oven for another hour
After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight
Remove from the pan and top your cooled cheesecake with fresh whipped cream (beat together 1 cup of heavy cream with powdered sugar until fluffy), sprinkles, and bits of your remaining cookies
Enjoy!
If you love this recipe, tag @accentgolden on social so I can see your colorful cheesecakes!!
For more delicious cheesecake recipes, try my favorite Key Lime Cheesecake or my Orange Cheesecake with Cranberry Sauce.
