Best Birthday Cake Cheesecake (so many sprinkles!)
Sometimes I make desserts that just scream LET’S CELEBRATE. This birthday cake cheesecake is that dessert. It’s a classic baked New York-style cheesecake loaded with rainbow jimmies throughout the batter AND the graham cracker crust. As if that wasn’t fun enough, it’s also topped with scoops of buttery edible sugar cookie dough to make it extra special. This recipe is basically a birthday party in cheesecake form.
Ingredients
Sprinkle Crust
- 1/2 cup unsalted butter , 113g
- 1 1/2 cup graham cracker crumbs , 165g
- 2 tbsp white sugar
- 2 tbsp rainbow jimmies
Cheesecake batter
- 32 oz cream cheese, 4, 8oz blocks, at room temp
- 1 cup sugar, 200 g
- 1 cup sour cream, 236g at room temp
- 4 eggs, large, at room temp
- 1/2 cup milk, at room temp
- 1 tbsp vanilla extract
- 1/2 cup jimmies , rainbow sprinkles for batter
- 1 tbsp jimmies, rainbow sprinkles for cheesecake top
- Whipped cream, see recipe below
- 1 batch edible sugar cookie dough, see recipe below
Instructions
- Preheat the oven to 375° F.
- Place the 1/2 cup butter in a microwavable safe bowl and melt for 30 seconds at a time. Add the 1 1/2 cups graham cracker crumbs and 2 tbsp sugar to the bowl. Mixl until it resembles wet sand.
- Add in 2 tbsp rainbow jimmy sprinkles and mix again.
- Spray a 9″ springform pan with baking spray or line with parchment paper and press the graham cracker mixture into the bottom and sides. You can use the bottom of a 1/3rd cup measuring cup to help press it down hard and evenly.
- Bake for 8 minutes.
- Immediately lower the oven temperature to 350° F.
- In the bowl of a hand or stand mixer fitted with the paddle attachment, add the 4 blocks of room temperature cream cheese and 1 cup sugar.
- Mix on low-medium speed for 1 minute, then add the 1 cup of sour cream and mix again. Scrape down the bowl.
- With the mixer on low add the eggs one at a time, mixing in between.
- Add the 1/2 cup milk, and 1 tbsp vanilla extract and mix on medium speed for one minute until silky.
- Scrape down the bowl and slowly mix by hand just to break up any bubbles creates by the mixer.
- Pour in 1/2 cup rainbow jimmy sprinkles and mix together.
- Pour the batter into the prepared springform pan and sprinkle another 1 tbsp of sprinkles all over the top.
- Fill a 9x13 pan with 2 inches of water and place on the bottom rack of the oven.
- Place the cheesecake on the middle rack.
- Bake for 40-50 minutes.
- The cheesecake is done when the sides are set but the middle is still jiggly like jello.
- Turn the oven off and crack the oven door open a little bit.
- Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.
- Chill in the refrigerator at least 4 hours or overnight.
- Top with whipped cream (homemade or store bought). Whip 1 cup of cold heavy cream on med high speed using a hand or stand mixer for 30 seconds. Add 2 tbsp powdered sugar and 1 tsp vanilla and whip until soft peaks. Spread over the cheesecake.
- Make the edible sugar cookie dough and place on top of the whipped cream.
Notes
This cheesecakes keeps well in the fridge for up to a week. You can make the sugar cookie dough a couple days in advance and keep it in the fridge before you are ready to use it for the cheesecake.
Serving: 1slice, Calories: 556kcal, Carbohydrates: 41g, Protein: 8g, Fat: 41g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 164mg, Sodium: 339mg, Potassium: 182mg, Fiber: 0.4g, Sugar: 34g, Vitamin A: 1467IU, Vitamin C: 0.2mg, Calcium: 124mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
