I love birthdays, and I love coming up with creative ways to celebrate. This birthday cake cheesecake is my latest festive creation, and I might never bake a plain ole cake again! I loaded up creamy, tangy cheese with tons of sprinkles and placed it on a funfetti cake crust to create the ultimate cake-and-cheesecake hybrid dessert. Now, I’ll never have to choose between cake or cheesecake again!
I made this birthday cake cheesecake for a friend’s birthday recently, and everyone was begging me for the recipe! This hybrid dessert has a quick and easy funfetti cake crust and a delicious homemade cheesecake center. It’s the perfect combination of two of my favorite desserts!
What’s in This Birthday Cake Cheesecake Recipe?
- Funfetti Cake Mix: Makes the crust super easy to throw together. Use your favorite brand!
- Vegetable Oil: Makes the cake ultra-moist.
- Eggs: Give the cake and cheesecake structure and richness.
- Cream Cheese: Gives the cheesecake structure and tangy flavor.
- Sugar: Granulated sugar sweetens the cheesecake.
- Heavy Cream: Adds richness to the cheesecake.
- Sour Cream: Adds moisture, richness, and a tangy flavor to the cheesecake. You can also use yogurt.
- Cornstarch: Thickens the cheesecake so it holds its shape.
- Vanilla Extract: Adds that classic funfetti birthday cake flavor.
- Kosher Salt: Enhances the flavors of the cheesecake.
- Rainbow Sprinkles: While optional, I highly recommend adding them to the cheesecake batter to enhance the rainbow appearance.
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How to Store and Reheat
Store leftover birthday cake cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- You’ll need a springform pan for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
- Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
- Don’t remove the cheesecake right away. Once it finishes baking, turn the oven off and leave it in the oven for an hour. This helps prevent the top from cracking.
- Add frosting or a scoop of ice cream on top of the finished cheesecake.
Birthday Cheesecake Recipe
Ingredients
For the Cake
- 4.5 ounces funfetti cake mix (⅓ box)
- ⅓ cup water
- 2 tablespoons vegetable oil
- 1 large egg room temperature
For the Cheesecake
- 28 ounces cream cheese room temperature (3½ bricks)
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 egg yolk room temperature
- 10 tablespoons heavy cream room temperature
- ⅔ cup sour cream or yogurt room temperature
- ½ tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 1½ cups rainbow sprinkles optional
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
- To make the cake, in a medium-sized mixing bowl, whisk together the water, oil, and egg until smooth. Stir in the cake mix until just incorporated.4.5 ounces funfetti cake mix, ⅓ cup water, 2 tablespoons vegetable oil, 1 large egg
- Pour the cake batter into the bottom of the springform pan and smooth out. Place into the oven to bake for 20 minutes or until it is browned to your liking.
- Once the cake is baked, remove it from the oven and place it onto a cooling rack while you make the cheesecake batter.
- To make the cheesecake batter, place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until completely smooth, about 3-4 minutes. Add in the eggs and egg yolk and beat for another minute until fully incorporated.28 ounces cream cheese, 1 cup granulated sugar, 4 large eggs, 1 egg yolk
- Add in the heavy cream and sour cream/yogurt and beat together. Add the cornstarch, vanilla, and salt and stir until incorporated. Fold in the sprinkles. Pour the cheesecake batter on top of the cake and smooth out.10 tablespoons heavy cream, ⅔ cup sour cream or yogurt, ½ tablespoon cornstarch, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt, 1½ cups rainbow sprinkles
- Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in. Place springform pan into a larger pan to create a water bath. Fill the larger pan with enough water to come 1 inch up the side of the springform pan.
- Place into the preheated oven and bake for 1½ hours or until the cheesecake is set but the center is jiggly. You may need to cover the cheesecake with aluminum foil once the cheesecake starts browning to prevent it from getting too dark.
- Once the cheesecake has baked, turn the heat off and leave the cheesecake to rest in the oven for 1 hour with the door closed.
- After the cheesecake has rested, remove from the oven and place onto a cooling rack to cool completely. At this point, the springform pan should be unwrapped from the aluminum foil and out of the water bath. Once the cheesecake has cooled completely, cover with aluminum foil or plastic wrap and place into the fridge to chill for at least 3 hours or overnight.
- After the cheesecake has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the pan sides and place the cheesecake onto a cake stand or plate to slice and serve.
Notes
How to Make Birthday Cake Cheesecake Step-by-Step
Mix the Cake Batter: Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside. To make the cake, in a medium-sized mixing bowl, whisk together ⅓ cup of water, 2 tablespoons of vegetable oil, and 1 large egg until smooth. Stir in 4.5 ounces (⅓ box) of funfetti cake mix until just incorporated.
Bake the Cake: Pour the cake batter into the bottom of the springform pan and smooth out. Place into the oven to bake for 20 minutes or until it is browned to your liking.
Cool the Cake: Once the cake is baked, remove it from the oven and place it onto a cooling rack while you make the cheesecake batter.
Beat the Cream Cheese: To make the cheesecake batter, place 28 ounces (3½ bricks) of cream cheese and 1 cup of granulated sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until completely smooth, about 3-4 minutes. Add in 4 large eggs and 1 egg yolk and beat for another minute until fully incorporated.
Fold the Cheesecake Batter: Add in 10 tablespoons of heavy cream and ⅔ cup of sour cream/yogurt and beat together. Add ½ tablespoon of cornstarch, 2 teaspoons of vanilla, and ½ teaspoon of kosher salt and stir until incorporated. Fold in 1½ cups of rainbow sprinkles, if desired. Pour the cheesecake batter on top of the cake and smooth out.
Bake the Cheesecake: Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in. Place the springform pan into a larger pan to create a water bath. Fill the larger pan with enough water to come 1 inch up the side of the springform pan. Place into the preheated oven and bake for 1½ hours or until the cheesecake is set but the center is jiggly. You may need to cover the cheesecake with aluminum foil once the cheesecake starts browning to prevent it from getting too dark.
Cool, Chill, and Serve: Once the cheesecake has baked, turn the heat off and leave the cheesecake to rest in the oven for 1 hour with the door closed. After the cheesecake has rested, remove from the oven and place onto a cooling rack to cool completely. At this point, the springform pan should be unwrapped from the aluminum foil and out of the water bath. Once the cheesecake has cooled completely, cover with aluminum foil or plastic wrap and place into the fridge to chill for at least 3 hours or overnight. After the cheesecake has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the pan sides and place the cheesecake onto a cake stand or plate to slice and serve.
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