Funfetti Cake Cheesecake is a vibrant, dual-layered dessert that combines the rich creaminess of cheesecake with the joyous celebration of funfetti cake. The creamy cheesecake layer is perfectly balanced by a moist, colorful cake base, creating a delightful treat that’s not just about the taste but also about the experience. Each bite is a burst of flavors and textures, with the rainbow jimmie sprinkles adding that wow factor that makes it a perfect dessert for any party or special occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Funfetti Cake Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Funfetti Cake Cheesecake

I first discovered this fabulous dessert at a friend’s birthday party, and I knew I had to replicate it. The moment I took a bite, I was smitten! Imagine the sparkling joy of funfetti cake paired with the rich, velvety goodness of cheesecake. It’s simply irresistible! With just a few steps to create, this Funfetti Cake Cheesecake is a sure way to satisfy your sweet cravings and impress the crowd. Whether it’s for a birthday, anniversary, or just a well-deserved treat, I guarantee everyone will be asking for seconds.

Why You’ll Love This Recipe

Simple & Quick: With just about an hour of prep and another hour in the oven, you’ll have a stunning dessert ready to chill.
Irresistible Flavor: The rich creaminess of the cheesecake and the sweetness of vibrant funfetti cake make for a heavenly combo.
Eye-Catching Appeal: The colorful sprinkles make this cheesecake as fun to look at as it is to eat.
Flexible Serving: Perfect for birthdays, celebrations, or even a cozy night in with friends.
Diet-Friendly Options: Can be easily adapted using gluten-free flour and dairy-free alternatives.

Ingredients You’ll Need

16 oz cream cheese, room temperature: Essential for that luxurious cheesecake texture. Make sure it’s well softened to avoid lumps.
1/2 cup white granulated sugar: Sweetens the cheesecake layer to perfection. You can substitute with coconut sugar for a slightly different flavor.
1 tsp pure vanilla extract: Adds depth to both cake and cheesecake layers. Always choose pure for the best flavor.
1/2 cup sour cream, room temperature or Greek yogurt: Contributes to moisture and a slight tang. For a lighter option, Greek yogurt works wonderfully too.
2 large eggs, room temperature: Acts as a binder for the cheesecake. Room temperature eggs blend much better, creating a smoother texture.
1 egg yolk, room temperature: Adds richness to the cheesecake layer.
1/4 cup rainbow jimmie sprinkles: These fun sprinkles infuse excitement into the cheesecake layer.
1 3/4 cup all-purpose flour: The base for your cake batter. Substitute with gluten-free flour if desired.
1 tbsp cornstarch: Helps stabilize the cake and gives it that lovely soft texture.
1 tsp baking powder: Ensures your cake rises beautifully.
1/4 tsp baking soda: Provides additional leavening for an airy cake.
1/2 tsp salt: Balances the sweetness of the dessert.
1/2 cup oil, canola or vegetable: Keeps the cake moist. Can be replaced with melted coconut oil for a different flavor twist.
1 cup white granulated sugar: Sweetens the cake base; use the same or substitute with an equal amount of organic sugar.
1 tbsp pure vanilla extract: Enhances the flavor profile in the cake.
1/4 cup sour cream, room temperature or Greek yogurt: Same as above for moisture and tanginess in the cake.
2 large eggs, room temperature: Also included in the cheesecake.
1/2 cup buttermilk, room temperature: Makes the cake tender and gives it a slight tang. You can substitute with milk plus a teaspoon of vinegar if needed.
1/3 cup rainbow jimmie sprinkles: More sprinkles for the cake batter to elevate the fun factor.
2 oz cream cheese, room temperature: To be mixed into your whipped cream topping for extra richness.
1 tbsp heavy cream: Adds to the whipped cream’s richness and aids in achieving a stable texture.
1 cup heavy cream: Essential for creating fluffy whipped cream to top the cheesecake.
1/4 cup powdered sugar: Sweetens the whipped cream layer while stabilizing it; use less for a less sweet taste.
1 tsp pure vanilla extract: To flavor the whipped cream, matching the notes of your cake and cheesecake.

How to Make Funfetti Cake Cheesecake

Preheat the Oven: Begin by preheating your oven to 325℉ (163℃). Grease a 9-inch springform pan with baking nonstick spray, line the bottom with a parchment paper circle, and spray again to ensure easy release later.
Cream the Cheese: In a mixing bowl, beat the 16 oz of cream cheese and 1/2 cup white granulated sugar on high speed for about 2 minutes until smooth and fluffy. Don’t forget to scrape down the sides of the bowl to incorporate everything.
Mix in the Goodies: Add in 1 tsp vanilla extract and 1/2 cup sour cream, mixing on medium speed until combined. Then, add the 2 eggs and 1 egg yolk, and mix on low speed until just incorporated.
Incorporate the Sprinkles: Gently fold in the 1/4 cup rainbow jimmie sprinkles using a rubber spatula to avoid bleeding colors. This adds a fun element to the cheesecake layer.
Sift the Dry Ingredients: In another bowl, sift together 1 3/4 cups all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set it aside while you prepare the cake batter.
Make the Cake Batter: Using a mixer, combine 1/2 cup oil and 1 cup white granulated sugar on high speed until light and fluffy, about 2 minutes.
Combine Wet Ingredients: Beat in 1 tbsp vanilla, 1/4 cup sour cream, and the 2 eggs until well mixed, then scrape the bowl once again.
Add Dry Ingredients & Buttermilk: Gradually add the dry ingredients along with 1/2 cup buttermilk, mixing on low speed until just combined. Use the spatula to mix in the additional 1/3 cup rainbow jimmie sprinkles.
Layer the Batters: Spread the cake batter in the bottom of your prepared pan, and then carefully dollop the cheesecake batter on top, spreading it evenly.
Bake: Bake in the preheated oven for 55-65 minutes. The middle should have a slight jiggle when done. Once baked, allow it to cool completely on a wire rack inside the pan.
Chill: Cover the pan with foil and place it in the fridge to cool for at least 6 hours, or overnight for best results.
Prepare Whipped Cream: In a small bowl, combine the 2 oz cream cheese and 1 tbsp heavy cream, and whip until creamy. In another bowl, mix 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla, whipping until it thickens. Then, carefully fold in the previous cream cheese mixture until stiff peaks form.
Top the Cheesecake: Release the cheesecake from the springform pan, remove parchment paper, and spread 1 cup of whipped cream gently over the top. Choose to pipe with a large French tip or simply spread it all for a beautiful finish. Add extra sprinkles for that final touch of whimsy.

Storing & Reheating

The Funfetti Cake Cheesecake should be stored in the refrigerator, ideally in an airtight container, where it will stay fresh for about 5 days. You can freeze slices tightly wrapped in plastic wrap for up to 3 months—just remember to thaw the slices overnight in the fridge before serving. While it’s best enjoyed fresh, the flavors can meld beautifully when stored, though the texture of the cake may soften slightly.

Chef’s Helpful Tips

Room Temperature Ingredients: Always ensure that the cream cheese, eggs, and other dairy products are at room temperature to avoid a lumpy cheesecake.
Don’t Overmix the Batter: When combining the cake and cheesecake mixtures, mix just until incorporated to keep the batter light and fluffy.
Cool Gradually: Let the cheesecake cool completely in the pan before transferring it to the fridge, preventing cracks in the surface.
Consider a Water Bath: For an extra creamy texture, place your springform pan in a larger pan filled with hot water halfway up the sides during baking.
Experiment with Flavors: Feel free to swap out the vanilla for almond extract or citrus zest for a fun twist.

This delightful dessert may become a staple in your kitchen, inviting joy and celebration no matter the occasion. The Funfetti Cake Cheesecake is sure to impress family and friends, making every bite special. Try your hand at this fantastic dessert, and watch the smiles it brings to the table!

Recipe FAQs

Can I use a different type of flour?

Absolutely! If you’re looking to make this dessert gluten-free, you can easily substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. Just be sure it contains xantham gum for the best texture.

What can I use instead of sour cream?

Greek yogurt can be a great substitute for sour cream, providing a similar tangy flavor and creamy texture. You can also use plain yogurt if you’re in a pinch!

How should I slice my cheesecake?

For the cleanest slices, run a sharp knife under hot water before cutting into the cheesecake. Wipe the knife between cuts for perfectly neat pieces!

Can this cheesecake be made in advance?

Yes! In fact, preparing this Funfetti Cake Cheesecake a day ahead is recommended, as it allows the flavors to meld beautifully and ensures it’s perfectly chilled for serving.

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Funfetti Cake Cheesecake

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Author: Anna
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
Yield: 16 servings 1x
Category: Desserts
Method: Baked
Cuisine: American

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Description

This Funfetti Cake Cheesecake features a delightful combination of cream cheese and colorful sprinkles, creating a deliciously sweet treat that’s perfect for any celebration.

Ingredients

Scale

16 oz cream cheese, room temperature
1/2 cup white granulated sugar
1 tsp pure vanilla extract
1/2 cup sour cream, room temperature or greek yogurt
2 large eggs, room temperature
1 egg yolk, room temperature
1/4 cup rainbow jimmie sprinkles
1 3/4 cup all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup oil, canola or vegetable
1 cup white granulated sugar
1 tbsp pure vanilla extract
1/4 cup sour cream, room temperature or greek yogurt
2 large eggs, room temperature
1/2 cup buttermilk, room temperature
1/3 cup rainbow jimmie sprinkles
2 oz cream cheese, room temperature
1 tbsp heavy cream
1 cup heavy cream
1/4 cup powdered sugar
1 tsp pure vanilla extract

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Instructions

Preheat your oven to 325℉. Prepare a 9-inch springform pan by spraying it with nonstick baking spray and lining the bottom with a circle of parchment paper, then spray again.
In a mixer, cream together the cream cheese and sugar at high speed for 2 minutes, then scrape the bowl down.
Add vanilla and sour cream, mixing on medium speed until fully combined. Incorporate the eggs and egg yolk and mix on low speed until just combined.
Remove the mixer and gently fold in the batter with a rubber spatula. Add sprinkles only after creating the cake batter to minimize bleeding.

Notes

Ensure all dairy ingredients are at room temperature for better incorporation.
Mix batter gently to prevent overmixing and ensure a light cheesecake texture.
Using colored sprinkles adds a fun touch but be cautious as they may bleed.