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Funfetti Cheesecake with Cake Bottom Recipe

★★★★★

4.7 from 94 reviews
  • Author: lilan
  • Total Time: 6 hours 50 minutes
  • Yield: 12 servings 1x

Description

This Funfetti Cheesecake with Cake Bottom is a delightful dessert combining a colorful funfetti cake base with a rich, creamy cheesecake layer, topped with whipped cream and sprinkles for a festive finish. Perfect for celebrations and those craving a whimsical twist on classic cheesecake.

Ingredients

Scale

Funfetti Cake Layer

  • 1/4 cup (56g) salted butter, room temperature
  • 1/2 cup (104g) granulated sugar
  • 1/4 cup (58g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 2 large egg whites, room temperature
  • 3/4 cups (98g) all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 cup (60ml) milk, room temperature
  • 1 tbsp (15ml) water, room temperature
  • 2 tbsp sprinkles
  • Teal gel icing color (optional)

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) granulated sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature
  • 5 tbsp sprinkles

Whipped Cream Topping

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract
  • Pink and Peach gel icing color
  • Sprinkles for garnish

Instructions

  1. Prepare Funfetti Cake Layer: Preheat the oven to 350°F (176°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
  2. Make Cake Batter: Cream the butter and sugar together for 3-4 minutes until light and fluffy. Incorporate the sour cream and vanilla extract, then add the egg whites and mix well.
  3. Add Dry Ingredients: Combine flour and baking powder. Add half to the batter and mix, then add milk and water and mix again. Add the remaining dry ingredients and mix until smooth.
  4. Mix in Sprinkles and Color: Gently fold in sprinkles and, if desired, teal gel icing color to tint the batter.
  5. Bake Cake Layer: Spread batter evenly in the prepared pan and bake for 18-20 minutes until a toothpick comes out with a few crumbs. Let cool completely.
  6. Prepare Cheesecake Filling: Beat cream cheese, sugar, and flour on low speed until smooth to avoid air incorporation. Add sour cream and vanilla, mix well.
  7. Add Eggs: Add eggs one at a time, mixing slowly and scraping down bowl sides to ensure even blending. Stir in sprinkles.
  8. Assemble Cheesecake: Lower oven temperature to 300°F (148°C). Remove sides of springform pan, clean, re-grease, then place cake layer back inside. Pour cheesecake filling over cake.
  9. Set up Water Bath: Wrap outside of pan with aluminum foil. Place in a larger pan and fill the larger pan halfway up with warm water, ensuring water doesn’t pass foil edges.
  10. Bake Cheesecake: Bake for 1 hour until center is set but still slightly jiggly. Turn off oven and leave door closed for 30 minutes to continue gentle cooking.
  11. Cool Cheesecake: Crack oven door slightly and let cheesecake cool for additional 30 minutes. Remove from oven and water bath, then refrigerate 5-6 hours or overnight until firm.
  12. Whip Topping: Whip heavy cream, powdered sugar, and vanilla on high until stiff peaks form. Add pink and peach gel icing colors to achieve desired shades.
  13. Decorate: Pipe whipped cream atop cheesecake using a large round tip (Ateco 808 recommended). Sprinkle extra sprinkles over the topping.
  14. Serve and Store: Refrigerate until serving. Best enjoyed within 3-4 days.

Notes

  • Ensure all ingredients are at room temperature to achieve a smooth batter and prevent cracking.
  • Low speed mixing for cheesecake batter helps minimize air bubbles and cracking during baking.
  • Using a water bath helps bake the cheesecake gently and evenly, preventing cracks and overcooking.
  • Allowing the cheesecake to cool gradually in the oven helps set the texture and avoid surface cracks.
  • Use gel food coloring for vibrant colors without thinning the batter or topping.
  • Store the cheesecake refrigerated and cover to prevent it from absorbing fridge odors.
  • For best texture, serve the cheesecake chilled but not frozen.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: funfetti cheesecake, cheesecake recipe, funfetti cake bottom, festive cheesecake, sprinkles cheesecake, cream cheese dessert

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Find it online: https://cooklilan.com/funfetti-cheesecake-with-cake-bottom-recipe/