Why You’ll Love This Recipe

This Birthday Cheesecake brings a lot of flavor and fun to the table. The combination of rich, smooth cream cheese and tangy sour cream creates the perfect cheesecake texture, while the addition of sprinkles makes it festive and eye-catching. Not only is it delicious, but it’s also a great showstopper for birthday parties or any other special occasion. Whether you’re a cheesecake fan or just looking for a sweet treat, this recipe is sure to become a favorite!

Ingredients

For the Crust:
1 3/4 cups graham cracker crumbs (about 11 sheets)
6 tablespoons salted butter, melted
2 tablespoons sugar

For the 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Birthday Cheesecake

Directions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9 or 10-inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray or line with strips of parchment paper.
Prepare the crust: In a food processor, combine graham cracker crumbs, melted butter, and sugar. Pulse until the mixture is well-combined and the crumbs form. Press the graham cracker mixture into the bottom of the pan and up the sides about 1 inch, ensuring an even layer. You can use a drinking glass to help press it down evenly. Bake for 8-9 minutes, then remove from the oven and let cool.
Prepare the cheesecake filling: In a large mixing bowl, beat cream cheese and sugar together on medium speed for about 2 minutes until smooth. Add sour cream, heavy whipping cream, almond extract, and vanilla extract, and continue mixing until well combined. Scrape the sides of the bowl as needed to ensure all ingredients are well incorporated.
Add eggs: Reduce the mixer speed to low, and add the eggs one at a time, mixing just until combined after each addition.
Fold in sprinkles: Gently fold in the rainbow sprinkles. Be careful not to overmix, as this can cause the sprinkles’ colors to bleed into the batter.
Prepare the pan for baking: Cover the sides of the springform pan with foil to prevent browning and water from seeping into the cheesecake. Pour the cheesecake filling into the cooled graham cracker crust.
Create a water bath: Place the springform pan in a 9×13-inch roasting pan, and fill it with hot water, covering about 1-2 inches of the springform pan. This will ensure the cheesecake bakes evenly, preventing cracks and creating a smooth, creamy texture.
Bake the cheesecake: Bake the cheesecake for 60-70 minutes, or until the center is mostly set with a slightly jiggly center. You can gently shake the pan to check. Once done, turn off the oven and let the cheesecake sit inside for 1 hour.
Cool the cheesecake: After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour. Then, place the cheesecake in the refrigerator to chill for at least 6 hours, or overnight for the best results.
Serve: Once the cheesecake is fully chilled, carefully release the springform pan and remove the rim. Top with frosting, whipped cream, and extra sprinkles if desired. Slice and serve!

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 6 hours
Total Time: 7 hours 15 minutes

Variations

Flavored Cheesecake: Add your favorite flavoring, such as lemon zest, chocolate chips, or even fruit puree to the filling for a different twist.
Crust Options: Use crushed Oreos or graham cracker alternatives for a different texture or flavor.
Toppings: In addition to sprinkles, try adding fruit compote, chocolate ganache, or even mini candy pieces for extra flavor and fun.

Storage/Reheating

Storage: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating: This cheesecake is best served chilled, so there’s no need to reheat. Simply let it sit at room temperature for a few minutes before serving if desired.

FAQs

1. Can I use a different crust for this cheesecake?

Yes, you can substitute the graham cracker crust with crushed Oreos, vanilla wafers, or even a nut-based crust for a different flavor.

2. Can I make this cheesecake without sour cream?

Yes, you can replace the sour cream with more cream cheese or use Greek yogurt as an alternative.

3. What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch cake pan. Just make sure to line the sides with parchment paper for easy removal.

4. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil.

5. How do I prevent cracks in the cheesecake?

To prevent cracks, bake the cheesecake in a water bath and avoid opening the oven door too often during baking. Also, let the cheesecake cool gradually in the oven.

6. Can I use non-dairy products in this recipe?

Yes, you can use dairy-free cream cheese, sour cream, and whipped cream for a dairy-free version.

7. Can I add more sprinkles to the batter?

Yes, but be careful not to over-mix the batter as it can cause the sprinkles to lose their color.

8. Can I use a different extract?

Yes, you can use different extracts, such as vanilla or lemon, depending on your flavor preference.

9. How do I know when the cheesecake is fully cooked?

The cheesecake should be mostly firm with a slightly jiggly center. If the edges are set and the center is still a bit wobbly, it’s done.

10. Can I make this cheesecake the day before a party?

Yes, this cheesecake is actually better when it’s made ahead of time! Let it chill overnight for the best results.

Conclusion

This Birthday Cheesecake is a perfect dessert for any celebration, combining the rich flavors of cream cheese and vanilla with a fun burst of colorful sprinkles. The smooth, creamy texture and festive look make it an ideal treat for birthdays or special occasions. With an easy-to-follow recipe, it’s sure to impress your guests and become a beloved favorite in your dessert rotation!

Birthday Cheesecake

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This Birthday Cheesecake is a creamy, festive dessert with a graham cracker crust, smooth cheesecake filling, and colorful rainbow sprinkles, making it perfect for any celebration.

Author: Amy
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 7 hours 15 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a 9 or 10-inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray or line with strips of parchment paper.
In a food processor, combine graham cracker crumbs, melted butter, and sugar. Pulse until the mixture is well-combined and the crumbs form. Press the graham cracker mixture into the bottom of the pan and up the sides about 1 inch, ensuring an even layer. You can use a drinking glass to help press it down evenly. Bake for 8-9 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat cream cheese and sugar together on medium speed for about 2 minutes until smooth. Add sour cream, heavy whipping cream, almond extract, and vanilla extract, and continue mixing until well combined. Scrape the sides of the bowl as needed to ensure all ingredients are well incorporated.
Reduce the mixer speed to low, and add the eggs one at a time, mixing just until combined after each addition.
Gently fold in the rainbow sprinkles. Be careful not to overmix, as this can cause the sprinkles’ colors to bleed into the batter.
Cover the sides of the springform pan with foil to prevent browning and water from seeping into the cheesecake. Pour the cheesecake filling into the cooled graham cracker crust.
Place the springform pan in a 9×13-inch roasting pan, and fill it with hot water, covering about 1-2 inches of the springform pan. This will ensure the cheesecake bakes evenly, preventing cracks and creating a smooth, creamy texture.
Bake the cheesecake for 60-70 minutes, or until the center is mostly set with a slightly jiggly center. You can gently shake the pan to check. Once done, turn off the oven and let the cheesecake sit inside for 1 hour.
After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour. Then, place the cheesecake in the refrigerator to chill for at least 6 hours, or overnight for the best results.
Once chilled, carefully release the springform pan and remove the rim. Top with frosting, whipped cream, and extra sprinkles if desired. Slice and serve!

Notes

This cheesecake is better when made ahead of time and chilled overnight.

You can substitute the sour cream with more cream cheese or use Greek yogurt as an alternative.

If you don’t have a springform pan, you can use a regular cake pan, but make sure to line it with parchment paper for easy removal.

For extra texture, consider adding fruit compote or chocolate ganache as toppings along with the sprinkles.

This cheesecake can be frozen for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and aluminum foil.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 220mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 80mg