Description
This Birthday Cake Cheesecake Recipe is a fun and festive dessert packed with classic birthday cake flavors. It features a creamy cheesecake filling loaded with rainbow sprinkles, set atop a buttery graham cracker crust. The cheesecake is baked in a water bath to ensure a smooth, crack-free texture, and optionally topped with frosting, whipped cream, and extra sprinkles for a celebratory finish.
Ingredients
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs (about 11 sheets)
- 6 tablespoons salted butter, melted and cooled
- 2 tablespoons granulated sugar
Cheesecake Mixture
- 24 ounces cream cheese, softened
- 3/4 cup sour cream
- 3 whole eggs, at room temperature
- 1 tablespoon almond extract
- 1/2 tablespoon vanilla extract
- 3/4 cup rainbow jimmy sprinkles
- 1 1/2 cups granulated sugar
- 1/4 cup heavy whipping cream
Toppings (optional)
- Frosting
- Whipped cream
- Sprinkles
Instructions
- Prepare the crust. Preheat the oven to 350°F (175°C). Line a 9 or 10-inch springform pan with parchment paper and spray the sides with nonstick spray or line with parchment strips. In a food processor, pulse together graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press this mixture evenly into the bottom and up 1 inch of the sides of the pan using your hands or the bottom of a glass. Bake for 8-9 minutes, then remove from oven and let cool.
- Mix the cheesecake filling. Using an electric mixer on medium speed, beat cream cheese and sugar together until smooth, approximately 2 minutes. Add sour cream, heavy whipping cream, almond extract, and vanilla extract; mix just until combined, scraping down the sides of the bowl regularly.
- Add eggs and sprinkles. Reduce mixer speed to low and add eggs one at a time, mixing after each addition just until incorporated. Gently fold in the rainbow sprinkles being careful not to overmix to prevent color bleeding.
- Prepare for baking. Wrap the outside of the springform pan with foil to prevent water leakage. Pour cheesecake batter over the cooled crust. Place the springform pan into a 9×13-inch roasting pan and pour hot water into the roasting pan until it comes 1-2 inches up the sides of the springform pan, creating a water bath.
- Bake the cheesecake. Bake at 350°F (175°C) for 60-70 minutes until the edges are set and the center slightly jiggles when shaken. Turn off the oven and leave the cheesecake inside for 1 hour to gently finish cooking.
- Cool and chill. Remove cheesecake from oven, let cool completely at room temperature for about one hour, then refrigerate for at least 6 hours or preferably overnight to set fully.
- Serve. Carefully release and remove the springform pan rim. Optionally top with frosting, whipped cream, and additional sprinkles. Slice with a sharp knife and enjoy your festive birthday cake cheesecake!
Notes
- Using a water bath prevents cracks and creates a creamy, smooth texture.
- Be gentle when folding in sprinkles to avoid color bleeding in the batter.
- Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that can cause cracking.
- The recipe is adapted from Savory Experiments.
- Using room temperature eggs and cream cheese helps achieve a smooth batter.
