Funfetti Cheesecake

By Lauren MiyashiroUpdated: May 15, 2023

Approved by the Delish Test Kitchen

4 Ratings

preview for This Funfetti Cheesecake Is The New Birthday Cake

Yields:

10 serving(s)

Prep Time:

20 mins

Total Time:

7 hrs

Cal/Serv:

656

Jump to recipe

Why choose just one dessert for your birthday celebration when you can have two classics in one? If you love festive Funfetti but are more of a cheesecake person, this sprinkle-filled cheesecake is the dessert for you. With the creaminess of cheesecake and the fluffiness of birthday cake, this two-in-one treat has it all. Plus, it couldn't be easier to make: the crust is made with the cake mix—you bake the cheesecake filling directly on top after it cools—and the cheesecake is topped with simple vanilla frosting.

If you have any leftover, store in an airtight container in the fridge for 3-4 days, and enjoy this colorful treat all week long, anytime of day (we won't judge).

Made this? Let us know how it went in the comments below!

Advertisement - Continue Reading Below

Ingredients

Directions

1. Step 1Preheat oven to 350° and grease a 9” springform pan with cooking spray.
2. Step 2Prepare Funfetti cake mix according to package instructions and pour about half of the batter into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, 23 to 25 minutes. Let cake cool for 10 minutes.
3. Step 3Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then stir in sour cream, salt, and vanilla and fold in sprinkles.
4. Step 4Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
5. Step 5If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
6. Step 6Pipe vanilla frosting along border of the cheesecake then garnish with more sprinkles. Slice and serve cold.