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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.

Ingredients

1 3/4 cups graham cracker crumbs (about 11 sheets)

6 tablespoons salted butter, melted

2 tablespoons sugar

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

Frosting (optional)

Whipped cream (optional)

Sprinkles (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Reduce the mixer speed to low, and add the eggs one at a time, mixing just until combined after each addition.
  5. Gently fold in the rainbow sprinkles. Be careful not to overmix, as this can cause the sprinkles’ colors to bleed into the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://chocolatecoveredamy.com/birthday-cheesecake/