5.0 from 12 votes
Birthday Cheesecake Recipe
Perfect for any celebration, this Birthday Cheesecake recipe is sure to become a favorite with it's fun sprinkles and decadent flavor!
Prep Time
15 mins
Cook Time
1 hr
Additional Time
6 hrs
Total Time
7 hrs 15 mins
Servings: 12
Calories: 374 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust:
- 1 3/4 cups Graham cracker crumbs about 11 sheets
- 6 tablespoons salted butter melted
- 2 tablespoons sugar
Cheesecake mixture:
- 24 ounces cream cheese softened
- 3/4 cup sour cream
- 3 whole eggs
- 1 tablespoon almond extract
- 1/2 tablespoon vanilla extract
- 3/4 cup Rainbow sprinkles
- 1 1/2 cups sugar
- 1/4 cup heavy whipping cream
Toppings (optional):
- frosting
- Whipped Cream
- Sprinkles
Instructions
- Preheat the oven to 350 degrees F and line a 9 or 10 inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray or line with stripes of parchment paper.
- In a food processor, combine the graham crackers, melted butter, and sugar. Pulse until graham cracker crumbs form and the mixture is combined. Add the graham cracker crust mixture to the pan and press into the bottom and 1 inch of the sides using your hands. The crust should be an even layer, you could also use the bottom of a drinking glass to press down. Bake the crust for 8-9 minutes. Remove from the oven and let the crust cool.
- In a large mixing bowl with an electric mixer on medium speed, beat together cream cheese and sugar until smooth, about 2 minutes. Add sour cream, heavy whipping cream, and extracts. Continue to beat together just until combined, scraping down the sides of the bowl often with a rubber spatula.
- Reduce the mixer speed to low and ddd in eggs one at a time.
- Fold in sprinkles, be sure not to fold too much otherwise the sprinkle colors can wear off in the batter.
- Cover the sides of the springform pan with foil, this will help the cheesecake from browning and from water getting into the cheesecake. Pour the cheesecake filling into the cooled graham cracker crust. Fill a 9x13 inch roasting pan with hot water covering about 1-2 inches of the springform pan. This will help the cheesecake be extra smooth, creamy, and prevent any cracks.
- Bake the cheesecake for 60-70 minutes or until the center is set. You can check by gently shaking the cheesecake, and it should be mostly firm with a slightly jiggly center. Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove from the oven and let the cheesecake cool completely at room temperature, about an hour. Place the cheesecake in the refrigerator to chill overnight or at least 6 hours.
- When ready to serve, carefully and slowly release the springform pan and remove the rim of the pan. Top the cheesecake with frosting or whipped cream, and more sprinkles (optional). Slice into slices by cutting with a sharp knife and enjoy!
- If you've tried this recipe,come back and let us know how it was in the comments or star ratings!
Cup of Yum
Nutrition Information
Calories
374kcal
(19%)
Carbohydrates
51g
(17%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
77mg
(26%)
Sodium
546mg
(23%)
Potassium
222mg
(6%)
Fiber
0.4g
(2%)
Sugar
43g
(86%)
Vitamin A
427IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
235mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 374
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 546mg | 23% |
| Potassium | 222mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 43g | 86% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 235mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.