Funfetti Cheesecake with Cake Bottom Recipe

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Celebrate any occasion with the whimsical and delicious Funfetti Cheesecake with Cake Bottom! This dessert features a fluffy vanilla cake base topped with a creamy, sprinkle-filled cheesecake layer. Each bite is a colorful burst of fun and flavor, making it the perfect centerpiece for birthdays, parties, or any festive gathering.

Ingredients

Vanilla Cake:

  • 1/4 cup (56g) salted butter, room temperature
  • 1/2 cup (104g) 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 oz (678g) cream cheese, room temperature
  • 1 cup (207g) 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 decoration

Directions

Cake Layer:

  1. Preheat oven to 350°F (176°C). Line a 9-inch springform pan with parchment and grease the sides.
  2. Beat sugar and butter until fluffy (3-4 minutes). Add sour cream and vanilla, mixing well.
  3. Incorporate egg whites. Mix flour and baking powder separately, then gradually add to the batter alternating with milk and water.
  4. Stir in sprinkles and optional color. Pour into the pan, spreading evenly.
  5. Bake for 18-20 minutes until a toothpick has few crumbs. Cool completely.

Cheesecake Filling:

  1. Beat cream cheese, sugar, and flour on low until smooth. Add sour cream and vanilla, then eggs one at a time, mixing slowly.
  2. Stir in sprinkles.
  3. Reduce oven to 300°F (148°C). Clean and respray the pan edges, reassemble around the cake.
  4. Wrap pan exterior with foil, place in a larger pan, and fill halfway with warm water.
  5. Bake for 1 hour until set but jiggly, then turn off the oven, leave the door closed for 30 minutes, then ajar for another 30.

Finishing Touches:

  1. Whip cream, sugar, and vanilla to stiff peaks, adding color as desired.
  2. Pipe whipped cream onto the chilled cheesecake and decorate with sprinkles.
  3. Refrigerate until firm, 5-6 hours or overnight.

Tips

  • Creaming butter and sugar thoroughly ensures a light cake texture.
  • Slow mixing of cheesecake ingredients prevents air bubbles and cracking.
  • A water bath ensures even cooking and a creamy texture without cracks.

FAQs

Q: Can I make this cheesecake a day ahead? A: Absolutely! It’s recommended to let it chill overnight to set properly.

Q: How long does this cheesecake keep? A: It can be stored in the refrigerator for up to 4 days.

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Conclusion

Funfetti Cheesecake with Cake Bottom is a visually stunning and delicious dessert that combines the joy of funfetti with the decadence of cheesecake. It’s sure to bring a smile to everyone’s face and make any occasion feel more festive. Whether for a special birthday or a cheerful party, this cheesecake promises to be a delightful treat everyone will love.

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