Birthday Cheesecake Recipe

up close funfetti cheesecake with bite out

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 2 50

Chill: 8

Total Time: 11 15

Servings: slices

Calories: 607kcal

Author: Becky Hardin - Easy Dessert Recipes

Make a colorful, tasty Birthday Cheesecake to enjoy as a decadent dessert with family and friends. It’s the perfect treat to prepare for birthday parties, holidays, and other gatherings!

Print Recipe

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer

Ingredients

For the Cake

⅓ cup granulated sugar 67 grams
3 tablespoons unsalted butter 42 grams, room temperature
3 tablespoons vegetable oil 38 grams
1 large egg 50 grams, room temperature
1 egg yolk 14 grams, room temperature
2½ tablespoons milk 35 grams, room temperature
1 tablespoon sour cream 14 grams, room temperature
½ teaspoon pure vanilla extract 2 grams
½ cup cake flour 60 grams, see note
¼ teaspoon baking powder 1 gram
¼ teaspoon kosher salt
⅛ teaspoon baking soda
½ cup rainbow sprinkles 96 grams

For the Cheesecake

28 ounces cream cheese 795 grams, room temperature (3½ bricks)
1 cup granulated sugar 200 grams
4 large eggs 200 grams, room temperature
1 egg yolk 14 grams, room temperature
10 tablespoons heavy cream 142 grams, room temperature
⅓ cup sour cream 76 grams, room temperature
⅓ cup yogurt 76 grams, room temperature
½ tablespoon cornstarch 4 grams
2 teaspoons pure vanilla extract 8 grams
½ teaspoon kosher salt
1½ cups rainbow sprinkles 288 grams

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-size mixing bowl, whisk together the sugar, butter, and oil. Whisk in the egg and egg yolk until smooth. Add in the milk, sour cream, and vanilla.
⅓ cup granulated sugar, 3 tablespoons unsalted butter, 3 tablespoons vegetable oil, 1 large egg, 2½ tablespoons milk, 1 tablespoon sour cream, ½ teaspoon pure vanilla extract, 1 egg yolk
In a separate small bowl, whisk together the cake flour, baking powder, salt, and baking soda. Add into the wet mixture and stir just until the flour mixture is incorporated. Fold in the sprinkles until fully incorporated.
½ cup cake flour, ¼ teaspoon baking powder, ¼ teaspoon kosher salt, ⅛ teaspoon baking soda, ½ cup rainbow sprinkles
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, sour cream, and 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, ⅓ cup sour cream, ⅓ cup 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

Cake Flour: If you don't have cake flour, you can make your own by measuring 1 cup of all-purpose flour, removing 2 tablespoons from the cup, and adding 2 tablespoons of cornstarch. Whisk together and sift well before using.
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.
When storing the cheesecake, you can put it in the freezer to keep it fresh for a maximum of 3 months. Slice it once it's cool and wrap individual slices in freezer paper.
Add frosting or a scoop of ice cream on top of the finished cheesecake.

Storage: Store birthday cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition