Birthday Cheesecake Recipe
User Reviews
4.7
9 reviews
Excellent
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Prep Time
25 mins
-
Cook Time
2 hrs 25 mins
-
Additional Time
8 hrs
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Total Time
11 hrs 15 mins
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Servings
12 slices
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Calories
548 kcal
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Course
Dessert, Baked Goods
-
Cuisine
American
Birthday Cheesecake Recipe
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This birthday cake cheesecake is a delicious hybrid of funfetti cake and creamy, tangy cheesecake! Perfect for celebrations!
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Ingredients
For the Cake
- 4.5 ounces Funfetti Cake Mix (⅓ box)
- ⅓ cup water
- 2 tablespoons vegetable oil
- 1 large egg room temperature
For the Cheesecake
- 28 ounces cream cheese room temperature (3½ bricks)
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 egg yolk room temperature
- 10 tablespoons heavy cream room temperature
- ⅔ cup sour cream or yogurt room temperature
- ½ tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 1½ cups Rainbow sprinkles optional
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Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Set aside.
- To make the cake, in a medium-sized mixing bowl, whisk together the water, oil, and egg until smooth. Stir in the cake mix until just incorporated.
- Pour the cake batter into the bottom of the springform pan and smooth out. Place into the oven to bake for 20 minutes or until it is browned to your liking.
- Once the cake is baked, remove it from the oven and place it onto a cooling rack while you make the cheesecake batter.
- To make the cheesecake batter, place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until completely smooth, about 3-4 minutes. Add in the eggs and egg yolk and beat for another minute until fully incorporated.
- Add in the heavy cream and sour cream/yogurt and beat together. Add the cornstarch, vanilla, and salt and stir until incorporated. Fold in the sprinkles. Pour the cheesecake batter on top of the cake and smooth out.
- Wrap the bottom and sides of the springform pan with tin foil to prevent water from seeping in. Place springform pan into a larger pan to create a water bath. Fill the larger pan with enough water to come 1 inch up the side of the springform pan.
- Place into the preheated oven and bake for 1½ hours or until the cheesecake is set but the center is jiggly. You may need to cover the cheesecake with aluminum foil once the cheesecake starts browning to prevent it from getting too dark.
- Once the cheesecake has baked, turn the heat off and leave the cheesecake to rest in the oven for 1 hour with the door closed.
- After the cheesecake has rested, remove from the oven and place onto a cooling rack to cool completely. At this point, the springform pan should be unwrapped from the aluminum foil and out of the water bath. Once the cheesecake has cooled completely, cover with aluminum foil or plastic wrap and place into the fridge to chill for at least 3 hours or overnight.
- After the cheesecake has chilled, run a butter knife around the edges to release the cheesecake from the springform pan. Release the pan sides and place the cheesecake onto a cake stand or plate to slice and serve.
Notes
- Storage: Store birthday cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
548kcal
(27%)
Carbohydrates
49g
(16%)
Protein
8g
(16%)
Fat
36g
(55%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
182mg
(61%)
Sodium
411mg
(17%)
Potassium
147mg
(4%)
Fiber
0.2g
(1%)
Sugar
44g
(88%)
Vitamin A
1286IU
(26%)
Vitamin C
0.2mg
(0%)
Calcium
104mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 548kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 182mg | 61% |
| Sodium | 411mg | 17% |
| Potassium | 147mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 44g | 88% |
| Vitamin A | 1286IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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