Birthday Cheesecake – Swirls of delicious cheesecake and swirls of funfetti birthday cake baked on a graham cracker crust and frosted with a cream cheese frosting. It’s the perfect birthday cake cheesecake!
Its time to get freaky with my favorite Birthday Cheesecake. Dont be fooled by the rainbow sprinkles on the top of the cheesecake, this cake has some complex flavors. My favorite of which is the extra thick graham cracker crust. It brings a toffee-like flavor that elevates the cheesecake dramatically. But because its a Birthday Cheesecake, the aesthetics are also on point. It is a classic cheesecake batter with a pink funfetti swirl. This birthday cheesecake is sure to break necks at any special occasion from the aesthetics alone. But the real complements will come after everyone tries this perfect dessert.
So go grab your electric mixer and stretch a little bit, because its time to make my Birthday Cheesecake!
Happy Baking! 🙂
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Why I Love This Dessert
Here are four reasons I love this dessert.
- Texture- The texture on this creamy cheesecake filling is next level. Its rich and creamy from the center of the cheesecake to the edge. Utter perfection.
- Lots of Sprinkles- The best sprinkles are the ones that match your personality. There is no better way to make my day than a bunch of colorful sprinkles!
- The Funfetti Cake Mix- I love a splash of color and this funfetti cheesecake cake is the best splash of a bright pink in an otherwise creamy white cheesecake.
- Graham Cracker Crust- YOU NEED TO TRY THIS EXTRA THICC CRUST. It has notes of toffee and is so crunchy, which pairs with the velvety cheesecake.
Pantry Essentials – Birthday Cheesecake
This is NOT the full list of ingredients, Just some key ingredients that you will need for this recipe, for a full list of ingredients, check out the recipe card at the bottom of the page.
- Sour Cream- All sour creams are not created equally. I love Horizon Organic’s full fat sour cream.
- Vanilla Extract- My favorite brand is Nielsen-Massey. They have high quality ingredient that is the perfect way to go from good to great.
- Graham Crackers- I am of the opinion that all graham crackers taste bascially the same. Feel free to DM me if you think I am wrong!!
- Unsalted Butter- When you are baking, room temperature butter is an essential. But in this cake, you will use melted butter for the crust!
- Large Eggs- Make sure you always bring them to room temperature before cooking!
- Cream Cheese- My favorite is the Philadelphia brand, but if I am in a pinch I will often use the Great Value brand (Walmart girly for life).
STEP BY STEP – BIRTHDAY CHEESECAKE
For the cake layer part of the cheesecake, remember, for the full recipe, you find it in the recipe card at the bottom of the page!
- Preheat Oven: Keep the oven at 325°F.
- Prepare Pan: Pour water into a sheet or roasting pan, filling it halfway. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, and salt.
- Beat Wet Ingredients: Using a stand mixer with paddle attachment, beat butter, oil, and sugar until fluffy (about 3 mins).
- Incorporate Eggs and Flavorings: Add egg whites one at a time, then mix in sour cream and vanilla until combined.
- Add Dry Ingredients: Gradually mix in dry ingredients and buttermilk until smooth and creamy. Avoid overmixing.
- Fold in Sprinkles: Gently fold in rainbow sprinkles and pink food coloring. Set aside.
Step-by-Step Guide: Cheesecake Batter
- Prepare Full Fat Cream Cheese: Using a handheld or stand mixer, beat cream cheese until smooth and creamy.
- Gradually Add Sugar: On low speed, add sugar slowly until well combined and smooth.
- Incorporate Eggs and Flavorings: Add egg yolk and whole eggs, mixing until incorporated.
- Fold in Remaining Ingredients: Gently fold in salt, vanilla extract, and corn starch until smooth. Avoid overmixing to prevent excess air bubbles.
Assembly – Birthday Cheesecake
- Spread the first half of the cake batter evenly over the baked graham cracker crust.
- Spoon the first half of the cheesecake batter in three portions over the cake batter, without swirling or spreading it.
- Pour the remaining cake batter over the cheesecake batter without spreading it; simply let it pour over the top.
- Similarly, add the remaining cheesecake batter over the cake batter in three portions, avoiding swirling or spreading.
- Gently spread the cheesecake batter over the cake batter using a small offset spatula or the back of a spoon. Aim to cover the cake batter without spreading it too much; it’s okay if some cake batter is showing around the edges.
- Bake in the prepped water bath pan for 60-70 minutes, until the middle of the cheesecake has a slight jiggle and the top begins to lightly brown.
- Let the cheesecake cool on the counter for an hour, then refrigerate for at least 4 hours until set.
Expert Baking Tips
Need some tips to help you make this birthday cheesecake, then I have you covered!
- Room Temperature Ingredients: Make sure your butter, cream cheese, eggs, and sour cream are at room temperature. It helps everything blend smoothly and bake evenly.
- Preheat Your Oven: Give your oven plenty of time to preheat properly before popping in your cheesecake. This ensures it bakes evenly and rises nicely.
- Water Bath: Set your springform pan with the cheesecake into a larger pan, or a large roasting pan filled with hot water before baking. This creates a moist environment that helps prevent cracks.
- Folding: When you’re mixing your batters, go easy, especially when adding the dry ingredients. Overmixing can lead to a tough texture, so just mix until everything’s combined.
- Layering Love: Take your time when layering the cake and cheesecake batters. Smooth them out evenly to maintain those beautiful layers.
- Check Doneness: Bake your cheesecake until the middle jiggles just a bit and the top gets a lovely golden-brown color. Nobody likes an overbaked cheesecake!
- Chill Out: Let your baked cheesecake cool completely at room temperature before chilling it in the fridge. It needs at least 4 hours (or overnight) to set properly.
- Slice Like a Pro: When you’re ready to serve, grab a sharp knife dipped in hot water for clean, smooth slices. No crumbly messes here!
Tools I Used To Make This Recipe
- 9-inch Springform Pan: This pan is essential for baking the cheesecake. Its removable bottom and adjustable sides make it easy to remove the cake without damaging it.
- Tin Foil: You’ll need tin foil to wrap the bottom of the springform pan to prevent water from seeping into the crust during baking.
- Stand Mixer or Hand Mixer: A stand mixer with a paddle attachment or a hand mixer is useful for beating the butter, sugar, and cream cheese until smooth and fluffy.
- Mixing Bowls: You’ll need several mixing bowls to prepare the different components of the recipe, such as the cake batter and cheesecake batter.
- Whisk: A whisk is handy for combining dry ingredients and ensuring they’re evenly mixed.
- Rubber Spatula: A rubber spatula is useful for scraping down the sides of the mixing bowl and folding in ingredients gently.
- Offset Spatula or Back of a Spoon: This tool is used to spread the cheesecake batter evenly over the cake batter layer.
- Sheet Pan or Roasting Pan: You’ll need a larger pan to create a water bath for baking the cheesecake. This helps ensure even baking and prevents cracking.
- Cooking Spray: Cooking spray is used to grease the springform pan before adding the crust mixture.
Frequently Asked Questions – Birthday Cheesecake
Lastly, you might have some questions and here are some! If you have a question, feel free to leave me a question on the bottom!
Do I have to use a water bath?
Yes! If you don’t it will lead to a dry cheesecake
Can I make this recipe in advance?
Yes, you can make this cheesecake in advance! It actually benefits from chilling in the fridge for several hours or overnight to set properly. You can even make it a day or two ahead of time and store it in the refrigerator until ready to serve.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the middle has a slight jiggle. It’s okay if the center is slightly underdone; it will continue to set as it cools. Avoid overbaking, as this can lead to a dry texture.
How do I prevent cracks in my cheesecake?
To prevent cracks, avoid overmixing the batter, and be gentle when spreading the layers. Additionally, baking the cheesecake in a water bath helps create a moist environment that prevents cracking.
Storing And Freezing
To store the birthday cheesecake, first ensure it has cooled completely at room temperature. Then, cover the cheesecake with plastic wrap or aluminum foil and refrigerate it for up to several days.
Freezing – Birthday Cheesecake
To freeze the birthday cheesecake, first ensure it has cooled completely at room temperature. Then, wrap the cheesecake tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. Place the wrapped cheesecake in an airtight container or freezer bag and freeze for up to a few months. Thaw frozen cheesecake in the refrigerator overnight before serving.
Here are some of my favorite desserts!
- Best Chocolate Birthday Cookies With Frosting
- The Best Birthday Golden Oreo Blondies Recipe
- Very Easy Birthday Cake Truffle Bites
Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Birthday Cheesecake
Ingredients
FOR THE GRAHAM CRACKER CRUST
- 2 ½ cups graham cracker crumbs fine crumb
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
FOR THE CAKE
- ½ cup unsalted butter room temperature
- 1 cups granulated sugar
- 1 Tablespoons vegetable oil
- 3 large egg whites room temperature
- 2 tablespoons sour cream room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¾ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup buttermilk room temperature
- 2 tablespoons rainbow sprinkles
- Optional: Pink food gel
FOR THE CHEESECAKE FILLING
- 16 ounces full-fat cream cheese 2 blocks room temperature
- ½ cup granulated sugar
- 1 large egg yolk room temperature
- 1 large whole eggs room temperature
- ½ teaspoon salt
- 1 tablespoons corn starch
FOR THE CREAM CHEESE TOPPING
- ½ cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 1 ½ cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- Rainbows sprinkles
Instructions
FOR THE GRAHAM CRACKER CRUST
- Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the bottom of the pan. Set aside.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add the melted unsalted butter to the crumb mixture and mix until combined.
- Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides.
- Bake the crust in the preheated oven for 14 minutes. Remove from the oven and let it cool while you prepare the cake batter.
FOR THE CAKE
- Keep your oven at 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway up the pan. Set aside.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 3 minutes.
- With the mixer on medium speed, start adding the egg whites, one at a time, to the bowl, scraping the bottom and the sides with a rubber spatula, each addition. After all the egg whites have been added, add the sour cream and vanilla. Mix on medium speed just until combined.
- Add half of the dry ingredients and half of the buttermilk and mix on low until fully incorporated. Finally, add the rest of the dry ingredients and the rest of the buttermilk, mix on low until smooth and creamy, do not over mix
- With a rubber spatula, fold in the sprinkles and the pink food coloring, a little goes a long way. I love using red food gel from Americolor.
- Set aside while you make the cheesecake batter.
FOR THE CHEESECAKE BATTER
- In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
- While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
- With the mixer on low speed, add the egg yolk and whole eggs all at once and mix until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
- With a rubber spatula, gently fold in the salt, vanilla extract, and the corn starch. Mix until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
Assembly
- After preparing both the cake batter and cheesecake batter, start by adding the first half of the cake batter on top of the baked graham cracker crust. Spread it evenly across the crust.
- Next, add the first half of the cheesecake batter in three portions on top of the cake batter. It’s important not to swirl or spread it at this stage.
- Now, add the remaining cake batter on top of the cheesecake batter. Do not spread it; simply pour it on top.
- Similarly, add the remaining cheesecake batter on top of the cake batter in three portions. Again, avoid swirling or spreading it.
- Using a small offset spatula or the back of a spoon, gently spread the cheesecake batter to cover the cake batter. Try to get the cheesecake batter as close to the edges as possible without spreading it too much. It’s okay if a little of the cake batter is showing.
- Bake in the prepped water bath pan for 60-70 minutes. Bake until the middle of the cheesecake has a slight jiggle. When it begins to slightly brown on the top, your cake is done!
- Let it chill on the counter for an hour and place in the fridge to chill for at least 4 to set up. When you are ready to serve make the cream cheese frosting.
FOR THE CREAM CHEESE FROSTING
- In the bowl medium size bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low speed, add the powdered sugar, followed by the vanilla, and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
- Once the cheesecake is completely chilled, take the back of a spoon or an small offset spatula and frost the top of the cheesecake, sprinkle with sprinkles and serve chilled!
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