There’s something about a sweet, creamy cheesecake that warms the heart and evokes sweet memories. Picture it now: a kitchen filled with the joyful laughter of family, the soft glow of late afternoon sunlight streaming through the windows, and the rich aroma of a decadent dessert baking gently in the oven. This Funfetti Cheesecake is not just a treat; it’s an invitation to gather around the table, to celebrate life’s little moments, and to make memories that will linger long after the last bite.
Why make this recipe?
Life is full of celebrations, from birthdays to Tuesday nights that need a little sparkle. And what better way to add a dash of joy than with this delightful Funfetti Cheesecake? With its colorful sprinkles and creamy texture, it’s like a slice of happiness on a plate. This cheesecake captures the spirit of childhood, reminding us of simpler times while being the perfect dessert for any occasion.
How to make Funfetti Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages cream cheese, softened (8 ounces each)
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- 4 large eggs, room temperature
- 3/4 cup sprinkles
- 8 ounces Cool Whip or homemade whipped cream
Directions:
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Begin this sweet journey by preparing a 9-inch springform pan. Line the bottom with parchment paper; it’s a little touch that makes all the difference. Set it aside, and then fill up a broiler pan with about 1-2 inches of water, placing it on the lowest rack of the oven. Now, preheat that wonderful oven to 325 degrees F.
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For the crust, take those graham crackers and blend them in a food processor until they are as fine as dust. Pour in the melted butter and sprinkle in the sugar. Give it a little pulse until combined, then press this delightful mixture into the bottom and slightly up the sides of your springform pan. It should feel like a warm embrace, ready to hold all that creamy goodness.
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Now, for the filling—oh goodness, it’s the best part! In a large mixing bowl, beat together the softened cream cheese and sugar for about 2 minutes, until it’s light and fluffy. Add in the sour cream and vanilla and keep beating for another 2-3 minutes, scraping down the sides as you go.
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Take a breath and slowly add the eggs one at a time, mixing gently until it’s as smooth as silk. Then, fold in those cheerful sprinkles, being mindful not to overmix so the colors stay bright and beautiful. Pour this vibrant filling into your prepared crust and spread it evenly.
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Pop it in the oven and bake for 70 minutes at 325 degrees. When the baking time is up, turn off the oven and crack the door open just a smidge; let it sit there for 15 minutes. This little step helps prevent cracks and keeps your cheesecake nice and sunny. Once that time is up, run a knife gently along the edges to separate the cheesecake from the pan before removing it.
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Allow it to cool in the pan for 30 minutes, then it’s time for the fridge! Let this masterpiece chill for 6-8 hours or, if you’re really patient, overnight.
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After all that waiting, it’s time to unveil your creation! Gently remove the springform pan, and top your cheesecake with a generous layer of Cool Whip or homemade whipped cream. If you fancy, sprinkle on a few more sprinkles for that extra touch of love.
How to serve Funfetti Cheesecake
Slice up this gorgeous cheesecake and serve it on your favorite dessert plates. For that Southern charm, pair it with a hot cup of coffee or a tall glass of sweet tea. Family gathered around laughing and sharing stories? Now that’s the perfect way to enjoy this delightful cheesecake.
How to store Funfetti Cheesecake
Keep any leftovers (if you’re lucky enough to have some) in the refrigerator, tightly wrapped or in an airtight container, where it can stay fresh for up to a week. Just remember, the flavors tend to deepen, making the second slice almost as good as the first!
Tips to make Funfetti Cheesecake
- Make sure your cream cheese is softened to room temperature for the best texture. You can set it out for a couple of hours before you start baking.
- If you’re a sprinkle-lover, don’t be shy! Add some on top when serving or mix in a little extra to the batter.
- If you want a richer flavor, consider using a combination of vanilla bean paste and pure vanilla extract.
Variations
Feel free to get creative! Want a chocolate twist? Substitute crushed chocolate cookies for the graham cracker crust, and add chocolate sprinkles for extra fun. Or for a seasonal touch, try adding pumpkin spice in the fall or fresh strawberries in the summer. The sky’s the limit with this delightful treat!
FAQs
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Can I freeze Funfetti Cheesecake?
Yes, you can! Just wrap it tightly in plastic wrap and foil. It should keep in the freezer for about 2-3 months. When you’re ready to enjoy, let it thaw in the refrigerator overnight. -
Can I use low-fat cream cheese?
Sure! While it may alter the texture slightly, using low-fat cream cheese can still yield a delicious cheesecake. -
What can I do if my cheesecake cracks?
Don’t worry too much! A little whipped cream can cover up cracks beautifully. Plus, it’ll taste just as divine!
No matter when you decide to whip up this Funfetti Cheesecake, know that it’s not just about the dessert—it’s about the love, the laughter, and the shared moments at your table. So go on, gather your loved ones, and create a sweet memory that will be cherished forever. Happy baking!
Funfetti Cheesecake
Ingredients
Method
- Prepare a 9-inch springform pan by lining the bottom with parchment paper. Set it aside.
- Fill a broiler pan with about 1-2 inches of water and place it on the lowest rack of the oven.
- Preheat the oven to 325 degrees F.
- Blend the graham cracker crumbs in a food processor until fine.
- Add the melted butter and sugar, pulse until combined. Press this mixture into the bottom and slightly up the sides of the springform pan.
- In a large mixing bowl, beat cream cheese and sugar together for about 2 minutes until light and fluffy.
- Add sour cream and vanilla, and beat for another 2-3 minutes, scraping down the sides.
- Add eggs one at a time, mixing gently until smooth. Then, fold in the sprinkles carefully.
- Pour the filling into the prepared crust and spread it evenly.
- Bake for 70 minutes at 325 degrees F.
- After baking, turn off the oven and crack the door open slightly; let it sit for 15 minutes.
- Run a knife gently along the edges to separate the cheesecake from the pan before removing it.
- Allow it to cool in the pan for 30 minutes, then refrigerate for 6-8 hours or overnight.
- Once chilled, gently remove the springform pan and top with Cool Whip or homemade whipped cream.
- Add extra sprinkles on top if desired.