This creamy vanilla cheesecake is bursting with rainbow sprinkles and is baked atop my favorite graham cracker crust. Perfect for any day requiring celebration.
Question:
How many sprinkles is too many sprinkles?
Answer:
the limit does not exist.
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.
With my go-to graham cracker crust and one helluva creamy cheesecake filling, this dessert puts all other sprinkle-loaded confections to shame. That’s saying a lot considering I have a recipe for this three layer confetti cake. 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.
Confetti Sprinkle Cheesecake
- 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 (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 5 Tablespoons (71g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 24 ounces (678g) full-fat block-style 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
- 3/4–1 cup rainbow sprinkles*
- optional: additional sprinkles and whipped cream for garnish
Instructions
- 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.
- Make the crust: Review these 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 10 minutes. Allow to slightly cool as you prepare the filling.
- 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 over-mix 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.
- 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. Learn more about my cheesecake water bath.
- 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.
- 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
- Freezing Instructions: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
- 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.
- 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.
- 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.
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). You may need to add a few extra minutes to the pre-baking time, as digestive biscuits are not quite as crispy-crunchy as graham crackers. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.
Keywords: funfetti cheesecake, sprinkle cheesecake
My friend made this last summer and my roommate and I were addicted!
Could you do Greek yogurt instead of the sour cream?
Can’t wait to make a green version of this for St Pattys day this week!
★★★★★
Hi Claire, plain greek yogurt is a great substitute for sour cream. Happy baking!
This is hands down my most favorite cheesecake I’ve ever eaten. I’m not super great at making them, but this one turned out amazing. I followed the recipe exactly, except I added a little almond extract to my whipped cream as well. It’s phenomenal. Every Sally’s recipe turns out great, and none have failed me yet!
★★★★★
Another amazing recipe from Sally. Absolutely delicious. I made it exactly as written and loved it. Also thank you for being one of the few bakers who knows that “funfetti” means vanilla AND almond extract!
★★★★★
Made this for my husband’s birthday because he couldn’t choose between cheesecake or funfetti cake – so he got the best of both worlds! I’d never made cheesecake before so I was definitely nervous, but this came out amazing! So silky and delicious and beautiful! I will totally make this again 😀
★★★★★
I added salty peanuts in the base and used strawberry yogurt instead of the sour cream for a pb&j version! A highlight for my birthday’s dessert! Thank you Sally!
Hi Sally! Can I bake the cheesecake just in the oven without the pan with the water? Thanks!
Hi Isabella, we bake it in a waterbath to help prevent cracks on top of the cheesecake. It is not necessary- the cheesecake will still taste great!
Hey sally!!
I came across this recipe and was thinking of doing it for my son’s 2nd bday! But I want to do it in a 6 or 7-inch size. If I do, how much or the ingredients should I use? Divide it by 1.5?
Hi Julie, We haven’t tested it this way but you can try cutting this recipe in half and make it in a 6 inch pan (I’m unsure of the exact bake time needed). Or try this small batch cheesecake that uses a loaf pan, and feel free to add sprinkles.
This worked perfectly for this non-cheesecake making gal! I used the quins as suggested and the colors did not bleed. The water bath thing was a bit intimidating but the foil didn’t leak and the cake didn’t crack so big win! My sons 30th birthday was a success.
★★★★★
I can’t wait to try this!!! I don’t have a springform pan though…is it ok to make it in a normal cake/pie tin?
I have made it in store-bought graham cracker pie crusts. It just makes 2 instead of 1 big cheesecake.
This cheesecake recipe is amazing! Love the touch of almond. Question, I have made this twice and liquid has been trapped in my tinfoil making my crust a bit soggy. I don’t think it is from the water bath. Is this normal? Is there a way to prevent it?
★★★★★
My cheesecake came out browned on the top! Is that normal? In your picture it looks light and creamy but mine definitely has a baked look. It doesn’t look burnt, just brown. Is this normal? Should I scrape this off? If I make it again should I lay foil on the top? Not sure what to do…lol sorry!
Hi Alicia, It sounds like it may have been over-baked. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center.
I put it in for the shorter baking time (50 minutes) then jiggled the pan a bit while still in the oven. I’d say there was about 4-5 inches of wobbliness in the middle and I still turned the oven off and left the door open for the remaining hour. I also had the rack down to the bottom 2/3 of the oven as directed.
Would putting foil over the top be ok for the entire baking time if I made this again?
You can loosely cover the top with foil part way through the bake time if needed.
Hello Sally <3 Can I replace Graham Crackers? Because it's never available here. Can I use Marie biscuits? Or digestive biscuits? Need your help! 🙂
★★★★★
Hi Farwah, I have heard that digestive biscuits are a good substitute for graham crackers. I hope you enjoy it!
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.
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.
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 🙂
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!
Great recipe! So easy to follow and my cheesecake turned out great!
Hi Sally! Do you think this would turn out well if I used Oreos instead of graham crackers for the crust? Thanks!
Yep! I would make sure you follow the recipe for Oreo cookie crust though 🙂 https://sallysbakingaddiction.com/2016/07/20/unbelievable-peanut-butter-pie/
Made this for a girl at work everyone loved it! Easy to make too!
Is it necessary to bake it in the water? Excited to try for my mom’s birthday!
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!
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
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!
Hi Sally! I’ve just started out baking cheesecakes in the past week, and I am loving your informative posts and pictures. I just wanted to ask for tips with a problem I’ve been having with all my cheesecakes so far- too-brown tops! How can I avoid them browning and end up with beautifully pale tops like yours have?
I have a small convection oven. I bake with fan at 20 degrees lower than the temperature stated in your recipe. I know you shouldn’t open the oven when it’s baking, so can I put a foil tent over it when I first put it in the oven, or could that affect the baking time or texture adversely? Your advice is much appreciated!
Yes! Foil will help prevent browning on top. The texture will not change.
I just made this yesterday and it was my first time making cheesecake. I let it chill in the refrigerator over night and just ate it… This is seriously the best cheesecake I’ve ever tasted. My family took a bite and they were all asking me to make this for their birthday… Which means this recipe is the best recipe since my family members are super picky and honest. I always love getting recipes from Sally because they are straight forward and super helpful and always a success. Thanks so much for this delicious recipe! I can’t stop talking about it!
After positively drooling and much debate while looking at your other recipes I decided on this one for a small get together tomorrow at a friend’s house. It smells heavenly and is currently in the oven. I will be sure to let you know how it comes out but I’m sure it’s going to be delightful.
Hi Sally!
I used this recipe as basis to make a plain and simple cheesecake. I removed the funfetti and used 2 tbsp of lemon juice and one vanilla bean for flavor. Since we don’t have Graham Crackers and sour cream in France, I had to replace it by Biscoff/Speculoos biscuits and crème fraîche. I also had to use cream cheese spread instead of brick-style because it’s the only cream cheese we have here.
But it still came together beautifully. I followed your advice about how to avoid cracks in cheesecake (using a springform pan, a water bath, avoiding overbaking, letting it cool in the oven etc) and lo and behold, zero cracks!
I noticed that cheesecake recipes are often too “heavy” (you cannot go through a slice without feeling slightly ill) but yours isn’t. It’s just creamy and perfect. Everyone loved it and took second servings. ^^
All the best,
Elizabeth
This cheesecake was EXCELLENT! I’ve made many cheesecakes throughout the years, but this is my favorite. I followed the directions exactly as written. It didn’t crack. Taste was superb. Had thought maybe that Tablespoon of vanilla would overpower the lmond, but it all worked in harmony + that almond taste was there…..it was almost like a marzipan cheesecake w/ vanilla + sprinkles. I used 3/4 c of sprinkles + didn’t have pastel quins, but no matter.
I’m a pretty tough judge on what comnes out of my kitchen + I cook + bake for an even tougher audience + this cake provided rave reviews ALL around.
Thank you Sally, for sharing it w/ me!
I absolutely have to comment on how amazing this cheesecake is- I made it with my sister this past weekend for no other reason than I love cheesecake and she loves funfetti-anything. We were BLOWN AWAY at how good this was and it turned out perfectly- just the creamiest, dreamiest cheesecake I’ve probably ever had. Would make this again in a heartbeat!
If I am to use nonpareils how do I stop them from bleeding? I’ve never made a funfetti cake so I’m not sure how to :3 Is there a particular way to make it so it doesn’t bleed? And if it does bleed what will happen? Thankyou x
Just make sure you mix slowly. Nonpareils will bleed their color in batters. They are best for garnish/decoration.