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A slice of funfetti cheesecake on a plate with a fork and a bite taken out of it.
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Funfetti Cheesecake Recipe

This deliciously creamy funfetti cheesecake has plenty of sprinkles inside and out! Perfect for birthdays, parties, or any celebration.
Prep Time25 minutes
Bake Time1 hour 35 minutes
Chilling Time8 hours
Total Time10 hours
Recipe Author Lynn April
Servings: 10 slices

Ingredients

GRAHAM CRACKER CRUST

  • 1 and ½ cups (155g) graham cracker crumbs approximately 10 full rectangles
  • 2 and ½ Tablespoons (31g) granulated sugar
  • ¼ cup (57g) unsalted butter melted

FUNFETTI CHEESECAKE

  • 32 ounces (900g) full fat block cream cheese completely softened to room temperature
  • 1 cup (200g) granulated sugar
  • 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature
  • 1 Tablespoon vanilla extract
  • 1 and ½ teaspoons cake batter extract1
  • 4 large eggs at room temperature
  • ⅔ cup (67g) sprinkles

TOPPING

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

GRAHAM CRACKER CRUST

  • Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
  • In a food processor, crush the graham crackers until they become a fine crumb. Pour the crushed graham crackers into a large bowl, add the sugar and melted butter, and stir to combine.
    1 and ½ cups (155g) graham cracker crumbs, 2 and ½ Tablespoons (31g) granulated sugar, ¼ cup (57g) unsalted butter
  • Press the graham cracker crumb mixture into the bottom of the prepared springform pan, then bake the graham cracker crust for 6-8 minutes, or until slightly golden brown. Remove from the oven and allow to cool while you prepare the filling.

FUNFETTI CHEESECAKE

  • In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.
    32 ounces (900g) full fat block cream cheese, 1 cup (200g) granulated sugar
  • Reduce the mixer speed to low2, then add the sour cream, vanilla extract, and cake batter (or almond) extract and mix until completely combined. Add the eggs one at a time and continue mixing on low until eggs are just combined. Your batter should be smooth and creamy without lumps. Gently fold in the sprinkles until just combined (do not overmix).
    8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract, 1 and ½ teaspoons cake batter extract1, 4 large eggs, ⅔ cup (67g) sprinkles
  • Pour the batter into the prepared pan. Create a water bath3 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
  • Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven.
  • Bake the cheesecake for 75-95 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off4 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.

TOPPING

  • Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
  • Top the cheesecake with fresh whipped cream (I use my homemade whipped cream recipe). Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.
    1 cup homemade whipped cream, more sprinkles

Video

Notes

  1. Cake batter extract: while historically I have used almond extract to flavor my funfetti recipes, I have more recently started using cake batter extract. I often have folks ask about a nut-free extract due to allergies, and this cake batter extract from LorAnn is completely nut-free (though the facility it is produced in is not). You can use either one, but I prefer the taste of this cheesecake with the cake batter extract.
  2. Mixer speed: it's important not to go above low (or low-medium) speed after you've beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
  3. Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil. 
  4. Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1slice | Calories: 486kcal | Carbohydrates: 73g | Protein: 18g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 897mg | Potassium: 332mg | Fiber: 0.4g | Sugar: 54g | Vitamin A: 426IU | Vitamin C: 0.2mg | Calcium: 363mg | Iron: 1mg
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