Funfetti Cake Cheesecake is a delightful combination of a classic cheesecake and a funfetti cake, all wrapped up in one snazzy dessert! Imagine sinking your fork into a creamy slice filled with colorful sprinkles that bring a joyous burst of color and flavor. This dessert not only looks adorable, but it also delivers on taste, with a rich cheesecake layer resting atop a soft and fluffy cake base. Trust me, you’re going to want this at your next celebration or even just as a sweet treat during the week.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Funfetti Cake Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Funfetti Cake Cheesecake

I still vividly remember the first time I made this funfetti cake cheesecake. It was for a friend’s birthday, and the room lit up when I brought it in. The combination of creamy and cake-like textures, along with the playful rainbow sprinkles, instantly made it a hit. It’s an easy-to-follow recipe that pulls at the heartstrings and satisfies the sweet tooth with its delightful flavors. It’s a perfect dessert for any occasion, and who doesn’t adore sprinkles? I invite you to whisk this up and watch your family or friends light up with joy—it’s definitely a showstopper!

Why You’ll Love This Recipe

Simple & Quick: This funfetti cake cheesecake comes together in just about an hour (including baking time!).
Irresistible Flavor: The creamy cheesecake meets fluffy cake for a taste that’s both rich and sweet.
Eye-Catching Appeal: With vibrant sprinkles, this dessert doubles up as eye candy that will impress your guests.
Flexible Serving: Perfect for parties, birthdays, or just a weekend treat to brighten your day.
Diet-Friendly Options: Switch in Greek yogurt or a dairy-free alternative to make it your own!

Ingredients You’ll Need

16 oz cream cheese, room temperature: The base for that luscious cheesecake texture you love. Softening it ensures that it blends seamlessly.
1/2 cup white granulated sugar: Sweetens the cheesecake without overshadowing its flavors.
1 tsp pure vanilla extract: A must for a fragrant and flavorful base; never skip pure!
1/2 cup sour cream, room temperature or Greek yogurt: Adds creaminess and a slight tang to balance the sweetness.
2 large eggs, room temperature: Helps the cheesecake set perfectly; bringing them to room temperature makes for easy blending.
1 egg yolk, room temperature: Extra creaminess and richness; be sure to let it warm up!
1/4 cup rainbow jimmie sprinkles: These are the stars of the show, adding that celebratory pop of fun color!
1 3/4 cup all-purpose flour: The backbone of the cake layer, giving it structure.
1 tbsp cornstarch: Helps to stabilize the cake texture, ensuring it’s not dense.
1 tsp baking powder: Creates a lighter, fluffier cake.
1/4 tsp baking soda: Balances moisture with the acidic components in the cake.
1/2 tsp salt: Enhances all the delightful flavors in the cake.
1/2 cup oil (canola or vegetable): Keeps the cake moist and tender.
1 cup white granulated sugar: Sweetens the cake layer—again, doubling on the granulated sugar is necessary for the perfect balance.
1 tbsp pure vanilla extract: Our second round of vanilla ensures all the flavors blend beautifully.
1/4 cup sour cream, room temperature or Greek yogurt: A repeat for creaminess, beautiful balance, and moistness.
2 large eggs, room temperature: More eggs, ensuring our cake stays fluffy and rich.
1/2 cup buttermilk, room temperature: Adds acidity which reacts with baking soda for extra fluffiness.
1/3 cup rainbow jimmie sprinkles: More to make your cake layer as colorful as can be!
2 oz cream cheese, room temperature: For the whipped topping, a bit of extra flavor helps keep it consistent.
1 tbsp heavy cream: Keeps the whipped topping smooth and luscious.
1 cup heavy cream: The base of our airy whipped cream topping.
1/4 cup powdered sugar: Sweetens the whipped cream to perfection.
1 tsp pure vanilla extract: Final touch for a deliciously flavored whipped cream.

How to Make Funfetti Cake Cheesecake

Preheat the Oven: Begin by preheating your oven to 325℉. Prepare a 9-inch springform pan by spraying it with baking nonstick spray for easy release; then, line the bottom with a circle of parchment paper and spray it again.
Make the Cheesecake Batter: In a mixer bowl, beat 16 oz of cream cheese and 1/2 cup of sugar on high speed for about 2 minutes until it’s smooth. Scrape down the sides of the bowl to incorporate everything fully.
Add Flavorings & Eggs: Pour in 1 tsp of vanilla extract and 1/2 cup of sour cream, mixing on medium speed until blended. Add 2 large eggs and 1 egg yolk and mix on low speed until just combined; do not overmix.
Fold in Sprinkles: Switch to a rubber spatula, and gently mix in 1/4 cup of rainbow jimmie sprinkles. Remember, mix them in carefully to avoid bleeding!
Prepare the Cake Batter: In another bowl, sift together 1 3/4 cups of flour, 1 tbsp of cornstarch, 1 tsp of baking powder, 1/4 tsp of baking soda, and 1/2 tsp of salt. Set this dry mixture aside.
Make the Cake Base: In your mixer, combine 1/2 cup of oil and 1 cup of sugar. Beat on high speed for around 2 minutes until the mixture is pale and fluffy.
Incorporate Wet Ingredients: Add in 1 tbsp of vanilla, 1/4 cup of sour cream, and 2 large eggs, mixing on medium speed until blended. Scrape the bowl again.
Combine and Fold: Gently mix in the dry ingredients and 1/2 cup of buttermilk on low speed until just combined. Take the bowl off the mixer and use your spatula to fold in another 1/3 cup of rainbow jimmie sprinkles.
Layer the Batters: Spread the cake batter evenly at the bottom of the prepared pan. Then, pour the cheesecake batter over the cake layer. Smooth the top to ensure even baking.
Bake: Slide the pan into the preheated oven, baking for about 55-65 minutes, until the cheesecake in the center jiggles slightly when shaken. Remove it from the oven and set it on a cooling rack to cool completely.
Chill: Keep the cheesecake in the pan and cover it with foil. Chill it in the fridge for at least 6 hours or ideally, overnight to let those flavors meld beautifully.
Make the Whipped Topping: In a small bowl, whip together 2 oz of cream cheese and 1 tbsp of heavy cream until creamy. In another bowl, using a whisk attachment, whip 1 cup of heavy cream, 1/4 cup of powdered sugar, and 1 tsp of vanilla extract until it thickens. Combine both mixtures and continue whipping until stiff peaks form.
Decorate: Once chilled, gently remove the cheesecake from the springform pan and peel off the parchment paper. Spread the whipped cream generously over the top; you can pipe it if you’re feeling fancy. Sprinkle more jimmies on top for that festive touch!

Storing & Reheating

To store your funfetti cake cheesecake, cover it with plastic wrap or keep it in an airtight container in the fridge for up to 5 days. If you want to extend your delight further, freeze individual slices in a freezer-safe container for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge. Just a heads up—while the cheesecake will remain delicious, you might notice slight changes in texture after freezing. A quick refresh with whipped cream on top usually does the trick!

Chef’s Helpful Tips

Allow your cream cheese, eggs, and sour cream to come to room temperature first for a smoother batter—this is a vital step for achieving that perfect creamy texture!
To avoid overmixing the cheesecake batter, combine just until everything is incorporated. This helps maintain that rich, creamy filling without unnecessary air bubbles.
If you notice cracks forming as it bakes, don’t worry! It just adds character. Turning off the oven and letting it cool gradually can help minimize them.
If you don’t have buttermilk on hand, you can make your own by mixing a tablespoon of white vinegar or lemon juice with 1/2 cup of milk and letting it sit for about 5 minutes.
Feeling adventurous? Add a layer of fruit preserves or chocolate ganache atop the whipped cream for an exciting twist!
This dessert can be made a day before, making it an excellent option for hassle-free entertaining.

It’s always a joy to try new recipes, especially ones like funfetti cake cheesecake that merge two beloved desserts into one. Give yourself permission to experiment; you never know what delicious twist you might land on! This recipe holds the promise of laughter, celebration, and delight at any gathering. Enjoy making it and, of course, enjoy every scrumptious bite!

Recipe FAQs

Can I make Funfetti Cake Cheesecake in advance?

Absolutely! In fact, preparing it the day before allows the flavors to develop fully. Just remember to store it in the fridge once it’s chilled and covered!

What can I substitute for sour cream?

If you don’t have sour cream, feel free to use Greek yogurt or even crème fraîche. These will still provide the creaminess and slight tang you’ll want in this dessert.

How do I prevent the cheesecake from cracking?

To minimize cracks, allow the cheesecake to cool gradually in the oven with the door slightly ajar after baking. Additionally, don’t overmix the batter, as incorporating too much air can lead to cracks.

How should I store leftovers?

Keep any leftover cheesecake slices in an airtight container in the fridge, where they’ll stay fresh for up to 5 days. For longer storage, freeze individual slices for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy!

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Funfetti Cake Cheesecake

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Author: Anna
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
Yield: 16 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Funfetti Cake Cheesecake is a celebration of flavor with its creamy texture and colorful sprinkles. Perfect for birthdays or just a sweet treat at home, it combines cream cheese and cake batter in a mouthwatering delight. Simple to prepare and sure to impress!

Ingredients

Scale

16 oz Cream cheese, room temperature
1/2 cup White granulated sugar
1 tsp Pure vanilla extract
1/2 cup Sour cream, room temperature or greek yogurt
2 Large eggs, room temperature
1 Egg yolk, room temperature
1/4 cup Rainbow jimmie sprinkles
1 3/4 cup All-purpose flour
1 TBSP Cornstarch
1 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1/2 cup Oil, canola or vegetable
1 cup White granulated sugar
1 TBSP Pure vanilla extract
1/4 cup Sour cream, room temperature or greek yogurt
2 Large eggs, room temperature
1/2 cup Buttermilk, room temperature
1/3 cup Rainbow jimmie sprinkles
2 oz Cream cheese, room temperature
1 TBSP Heavy cream
1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract

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Instructions

Preheat the oven to 325℉. Prepare a 9-inch springform pan by spraying it with nonstick spray and lining the bottom with parchment paper before spraying again.
Using a mixer, combine cream cheese and sugar on high speed for 2 minutes, scraping the bowl as needed.
Incorporate the vanilla and sour cream, mixing on medium speed until well combined. Gradually add in the eggs and egg yolk, mixing on low speed until just blended.
Once mixed, gently fold in the batter with a rubber spatula and then add the sprinkles carefully to avoid bleeding.

Notes

For best results, make sure all dairy ingredients are at room temperature before mixing.
If using Greek yogurt instead of sour cream, the cheesecake will have a slightly tangier flavor.
Feel free to customize the sprinkle colors for different themes or holidays.