Funfetti Cheesecake
Indulge in the velvety richness of Funfetti Cheesecake, a creamy, colorful dessert perfect for celebrations or as a sweet treat. This delicious dessert combines the delightful flavors of vanilla and sprinkles with a crunchy graham cracker crust.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs Forms the crunchy base
- 0.5 cups Sugar Balances the flavors
- 0.5 cups Unsalted butter, melted Brings richness and helps bind the crust
For the filling
- 16 oz Cream cheese, room temperature Star ingredient for creaminess
- 1 cup Sugar Sweetens the filling
- 0.5 cup All-purpose flour Ensures the cheesecake sets nicely
- 0.5 cups Sour cream Adds tanginess and creaminess
- 1 tbsp Vanilla extract Enhances overall flavor
- 1 tbsp Cake batter flavoring (optional) Elevates the dessert’s profile
- 3 large Eggs Provides structure
- 1 cup Heavy whipping cream For a delightful whipped topping
- 0.5 cups Powdered sugar Sweetens whipped cream for topping
- 0.5 cups Sprinkles Adds festive flair
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
- Press the mixture into the bottom of a springform pan to form a crust. Bake for about 10 minutes until lightly golden.
- Remove the crust from the oven and let it cool while preparing the cheesecake filling.
Cooking
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar, flour, sour cream, and vanilla extract. Mix until creamy and fully combined.
- Gradually add the eggs, one at a time, mixing well after each addition. Don’t overmix.
- Fold in the optional cake batter flavoring and sprinkles gently.
- Pour the filling into the cooled crust. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
Serving
- Once baked, turn off the oven and crack the door. Allow the cheesecake to cool in the oven for an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, whip the heavy cream with powdered sugar and vanilla until fluffy.
- Top the cheesecake with whipped cream and extra sprinkles for a festive touch.
- Slice, serve, and enjoy each vibrant piece!
Notes
This cheesecake is meal prep friendly and can be stored in an airtight container for up to 5 days or frozen for up to 2 months. For best results, cool in the oven with the door cracked to prevent cracks.