Description
This Easy Birthday Cake Cheesecake is a delightful dessert combining a classic creamy cheesecake filling with a fun twist of rainbow sprinkles throughout and as a festive topping. The buttery graham cracker crust provides a perfect base, while the light whipped cream topping and colorful sprinkles give it a celebratory birthday cake vibe. Ideal for celebrations or anytime you want a cheerful, delicious treat that’s as fun to look at as it is to eat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup rainbow sprinkles (plus extra for topping)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Extra rainbow sprinkles for garnish
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir thoroughly until the mixture resembles wet sand and holds together when pressed.
- Form and Bake Crust: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and set. Remove from oven and allow to cool while preparing the filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat softened cream cheese and sugar together using an electric mixer until smooth and creamy, about 3-5 minutes, ensuring no lumps remain.
- Add Eggs: Incorporate eggs one at a time into the cream cheese mixture, beating well after each to achieve a smooth consistency.
- Add Flavorings and Creams: Stir in vanilla extract, sour cream, and heavy cream gently until the batter is smooth and uniform.
- Fold in Sprinkles: Carefully fold the rainbow sprinkles into the cheesecake batter, mixing gently to avoid dissolving the sprinkles and keeping their bright colors intact.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula for a smooth surface.
- Bake Cheesecake: Bake in the preheated oven at 325°F (163°C) for 55-60 minutes. The edges should be set, and the center slightly jiggly but not liquid. This ensures a creamy texture after cooling.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking and allow gradual setting.
- Refrigerate: After the oven cool down period, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set and enhance flavors.
- Prepare Whipped Cream Topping: In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, ensuring a light and fluffy topping.
- Apply Topping: Once the cheesecake is thoroughly chilled, spread the whipped cream evenly over the top to create a creamy layer.
- Garnish: Decorate the whipped cream with extra rainbow sprinkles for a colorful and festive birthday cake look.
- Serve: Slice the cheesecake carefully with a serrated knife and enjoy the creamy, fun-filled birthday cake cheesecake.
Notes
- Ensure cream cheese is softened at room temperature for easy mixing and a smooth batter.
- Do not overmix after adding eggs to avoid air bubbles that can cause cracking.
- Gently fold in sprinkles to preserve color and texture.
- Cooling gradually in the oven helps prevent cracks on the cheesecake surface.
- Chilling overnight gives the best texture and flavor.
- A springform pan is essential for easy removal of the cheesecake.
- If you prefer, substitute rainbow sprinkles with other colorful sprinkles or mini chocolate chips for variation.
