Funfetti cheesecake
Packed with colorful sprinkles and birthday cake flavor, this funfetti cheesecake is perfect for any celebration. It’s rich and creamy, delicious, and so FUN!
To prepared the crust:
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Preheat oven to 350°F and grease a 9-inch springform pan with nonstick baking spray.
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Pulse graham crackers in food processor to crumbs (or place in a ziplock bag and crush with a rolling pin). Add butter, sugar, and salt and pulse till combined.
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Use the underside of a measuring cup to pack graham crackers into prepared pan in an even layer on the bottom and up 1 inch of the sides.
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Bake for 10 minutes. Let cool completely.
To prepare filling:
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Reduce oven temperature to 325°F. Make sure top rack is in the center of the oven.
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With an electric mixer, beat cream cheese together until smooth, 1-2 minutes.
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Add sugar, flour, and salt and beat until smooth and light, 2-3 minutes, stopping to scrape down the bowl at least 2 times. Mixture should be completely smooth with no lumps.
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Add eggs one at a time, mixing after each. Add heavy cream, vanilla and almond extracts, and mix until combined. Scrape down bowl as needed when adding eggs and cream.
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Pour filling into cooled graham cracker crust and prepare for water bath (see Notes).
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Set springform pan inside large roasting pan and place in oven. Fill roasting pan with hot water 1-2 inches up the sides of the springform pan.
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Bake for 1 hour 45 minutes to 2 hours, until edges are set but center 2-3 inches wobble slightly when gently shaken. Top should be light golden brown (if yours browns too quickly, cover with foil while baking) and an instant thermometer inserted into the center reads about 155°F. Do not over bake!
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Turn oven off and crack the door open. Let cheesecake cool in oven for 1 hour.
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Transfer to a cooling rack on the counter and cool for another hour. Then transfer to fridge and chill for 4-8 hours or overnight (recommended).
To prepare the frosting:
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Beat the butter, powdered sugar, cream, vanilla, almond extract, and salt with an electric mixer for 3-4 minutes until pale and fluffy. Add only enough cream to make a creamy frosting that’s easy to spread.
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Use an offset spatula and/or a piping bag and star tip to add frosting to the top of the cooled cheesecake as desired. Top with additional sprinkles.
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Cheesecake should be stored in the fridge and will keep for up to 1 week, but it’s best within a few days. For clean slices, wipe your knife clean between cuts.
- Use either confetti/sequin sprinkles or “jimmies” for this cheesecake. Do not use nonpareils as the color will bleed into the batter.
- To prepare for water bath: Cover bottoms and sides of springform pan with 2 layers of heavy duty foil (it’s easier if done before pouring filling into the crust). Or you can set springform pan into 10-inch baking pan or a slow cooker liner (rolled down and left open at top) instead of lining with foil.
- To avoid cracks in your cheesecake, read tips in blog post above and follow recipe instructions as written.
- Feel free to omit almond extract if desired for nut allergy.
Calories: 644kcal, Carbohydrates: 64g, Protein: 7g, Fat: 41g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 492mg, Potassium: 145mg, Fiber: 1g, Sugar: 54g, Vitamin A: 1478IU, Vitamin C: 0.1mg, Calcium: 90mg, Iron: 1mg
