Description
This Funfetti Cheesecake delights with its creamy texture, vibrant sprinkles, and easy preparation. It’s perfect for parties or a sweet treat anytime!
Ingredients
Scale
- 1 and ½ cups (155g) graham cracker crumbs
- 2 and ½ tablespoons (31g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- 32 ounces (900g) full fat block cream cheese, softened
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) heavy whipping cream
- 5 ounces (153g) greek yogurt or sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ⅔ cup (67g) sprinkles
- 1 cup homemade whipped cream
- more sprinkles, if desired
Instructions
- Preheat the oven to 325ºF (162ºC) and spray a 9" springform pan with nonstick spray.
- In a food processor, crush the graham crackers into fine crumbs.
- Combine the graham cracker crumbs, sugar, and melted butter in a large bowl; mix well.
- Press the mixture into the base of the springform pan and bake for 6-8 minutes until slightly golden; allow to cool.
- In a large bowl, beat the cream cheese until smooth, about 2 minutes.
- Add the granulated sugar; mix until combined, approximately 2 minutes more.
- Reduce the mixer speed to low and add heavy cream, yogurt, vanilla, and almond extracts; mix until well combined.
- Incorporate eggs one at a time, mixing on low to keep batter smooth and creamy, folding in sprinkles gently.
- Pour the batter into the springform pan; create a water bath by placing the springform pan in a larger pan filled with hot water up to halfway.
- Bake the cheesecake for 75-95 minutes until the center jiggles slightly and reaches 145ºF (63ºC).
- Turn off the oven and let the cheesecake cool inside for an hour, then remove from the oven and cool on a rack for 2 hours.
- Chill in the refrigerator for at least 6 hours, ideally overnight.
- Post chill, loosen the crust from the pan sides and remove the ring.
- Top with whipped cream and additional sprinkles, if desired; store leftovers in the refrigerator.
Notes
Ensure all dairy ingredients are at room temperature for a smooth batter.
Allow the cheesecake to cool completely before refrigeration for best results.
Cheesecake can be frozen for up to 3 months—thaw it in the refrigerator overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 504
- Sugar: 38g
- Sodium: 387mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 142mg