Funfetti Cheesecake

This creamy vanilla cheesecake is bursting with rainbow sprinkles and is baked atop my favorite graham cracker crust. Perfect for any day requiring celebration. 

Funfetti Cheesecake on sallysbakingaddiction.com. Doesn't get much better than this!

Question:

This funfetti cheesecake is just what every celebration needs!

How many sprinkles is too many sprinkles?

Answer:

This funfetti cheesecake is just what every celebration needs!

the limit does not exist.

This funfetti cheesecake is just what every celebration needs!

13 days until I turn 30 years old and what better way to kiss my 20s goodbye than with all the sprinkles on the planet. Yes, you are seeing correctly. I am turning 30 years old. Not 5 years old. Where this rainbow dessert would be more appropriate.

The TRICK to a really great graham cracker crust!

With my go-to graham cracker crust and one helluva creamy cheesecake filling, this dessert puts all other sprinkle loaded confections to shame. In fact, I think I saw a unicorn dance off my fork as I took the first bite.

If that doesn’t make it the best sprinkly dessert, I don’t know what does.

This funfetti cheesecake is just what every celebration needs!

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Funfetti Cheesecake

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 day
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

This creamy vanilla cheesecake is bursting with rainbow sprinkles and is baked atop my favorite graham cracker crust. Perfect for any day requiring celebration.


Ingredients

Crust

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar

Filling

  • 24 ounces (675g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream (or plain yogurt), at room temperature
  • 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
  • 1/4 teaspoon almond extract*
  • 3 large eggs, at room temperature
  • 3/41 cup rainbow sprinkles*
  • optional: additional sprinkles and whipped cream for garnish

Instructions

  1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Make the crust: Click here for some handy graham cracker crust tips before you get started. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press into a 9-inch springform pan and halfway up the sides. Make sure the crust is very compact and tight. It will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, which is how to prep the pan for the water bath. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
  3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl – about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, vanilla, and almond extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Very gently fold in the sprinkles, being careful as they may bleed their color a little. I usually start with 3/4 cup and add a little more (around 1/4 cup) if I think the batter could use a little extra.
  4. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
  5. Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely to room temperature.
  6. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with additional sprinkles and whipped cream, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

Notes

  1. Freezing Instructions: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
  2. Almond Extract: This tiny bit of almond extract adds a hint of pure sweet almond flavor. You’ll really like it! I also add it to my sugar cookies.
  3. Sprinkles: Do NOT use sprinkles that will dye your batter. Steer clear from nonpareils, which are the little balls. I use rainbow jimmies and pastel colored quins. The quins never bleed! Always be gentle adding these to batter and do not overmix.
  4. Tip: Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

Keywords: funfetti cheesecake, sprinkle cheesecake

113 Comments

  1. Hi Sally! This looks amazing and SO YOU! can i replace digestive cookies for the graham crackers? i’m from malaysia and i’ve never seen graham crackers here. Thanks and much love from a huge fan! 

  2. I made this, except I used Oreo’s instead of sprinkles, making Oreo cheesecake! It was AMAZING!!! 😀 Could I request a CHOCOLATE cheesecake recipe??? <3

  3. This looks so good!!
    Last night i tried to make a smaller cheesecake in a 5″ pan, but i didn’t exactly follow the recipe-i just threw stuff into the bowl (+1 too many eggs so it was a scrambled egg cheesecake-YUCK 🙁 ) so instead would it work to halve the recipe? Thanks!

    1. I accidentally used four packages of cream cheese and just added an extra egg and vanilla with some lemon zest.. this is actually one of the best basic recipes for cheesecake I have ever found, it’s easy to follow, and easy to create other flavors. Kudos on this base cheesecake! Btw I never write reviews. Krista

      1. Sally! A upcoming birthday tomorrow, Could I follow Krista (June 7, 2018, using 4 packages cream cheese & extra egg increase) & bake two 7in confetti cheesecakes, would a water bath be needed & how long should they bake? Thank you

      2. You could divide between 2 7 inch pans, yes. I’m unsure of the exact bake time, but since the cheesecakes will be smaller, you could get away without using a water bath.

  4. Made this last night and followed the recipe exactly, it was DELICIOUS! Perfect treat for my 25th birthday tonight!!! Thank you for a great recipe!  

  5. Cheesecake is my ENTIRE family’s favourite. I made this for my sister’s birthday and every loved it! Replaced with almond extract with more vanilla and topped it with your addictive strawberry whipped cream. Thanks for the amazinggggg recipes! 🙂 😀 <3

    1. Hi Karen, I bake it in a waterbath to help prevent cracks on top of the cheesecake. It is not necessary- the cheesecake will still taste great!

  6. Hi Sally! I’m thinking about making these for NYE. Do you know what the bake time would be if I wanted to make them in a mini muffin pan? The cookie cup alternative looks delicious, but I’d like to keep the graham cracker crust 🙂

    1. Hi Cara! Like a 24-count mini muffin pan or a 12-count standard muffin pan? For super mini (the 24 count pan) cheesecakes, I’d say 12ish minutes.

  7. Hi Sally! Do you think this would turn out well if I used Oreos instead of graham crackers for the crust? Thanks!

  8. Easy and delicious. I went a bit heavy on the ‘funfetti’ but everyone at work raved about how delicious it was. I guess it would be hard to make any cheesecake taste bad but this was the best I’ve ever had. The 20-something birthday girl loved it!

  9. I made this today for a Memorial Day/going away bbq and it was a HUGE hit! I loved it so much I can’t wait to make another one. Thanks so much for sharing your talents with us 🙂

  10. Hi Sally! I’ve been using a lot of your recipes lately and everything has been turning out AMAZING. I recently made the Snickers Cheesecake and it was one of the best cheesecakes I’ve ever had. I just made this Funfetti Cheesecake tonight but it cracked and looked like it’s really wet inside. After letting it sit in the oven for an hour, I decided to take it out and get the oven back to 350 and then I baked it for ~10 more minutes. It still looks very gelatinous. I’m wondering if there is anything I can do to prevent this again? Do I just bake it longer? It was originally in the oven for 55 minutes.

    1. Hi Chelsea! Are you doing a cheesecake water bath? I swear by it! That helps prevent cracking. Cheesecakes are an egg-heavy dessert, so they are prone to cracking (which is the air releasing from the center). Anyway, a water bath helps and you can read more about it in my cheesecake recipe post. If the center of the cheesecake looks undone, though, keep it in the oven until it’s only slightly jiggly in the center.

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