Funfetti Cake Cheesecake

5 from 1 review

This funfetti cake cheesecake is a combination of funfetti cake and cheesecake with sprinkles! It is topped with a stabilized whipped cream and extra sprinkles.

Prep Time45

Cook Time1

Chilling Time6

Total Time7 45

Servings: slices

Calories: 385kcal

Author: Stephanie Rutherford

Ingredients

Funfetti Cheesecake

16 oz Cream cheese room temperature
1/2 cup White granulated sugar
1 tsp Pure vanilla extract
1/2 cup Sour cream room temperature or greek yogurt
2 Large eggs room temperature
1 Egg yolk room temperature
1/4 cup Rainbow jimmie sprinkles

Funfetti Cake

1 3/4 cup All-purpose flour
1 TBSP Cornstarch
1 tsp Baking powder
1/4 tsp Baking soda
1/2 tsp Salt
1/2 cup Oil canola or vegetable
1 cup White granulated sugar
1 TBSP Pure vanilla extract
1/4 cup Sour cream room temperature or greek yogurt
2 Large eggs room temperature
1/2 cup Buttermilk room temperature
1/3 cup Rainbow jimmie sprinkles

Whipped Cream

2 oz Cream cheese room temperature
1 TBSP Heavy cream
1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract

US - Metric

Instructions

Funfetti Cheesecake

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with parchment paper circle and spray again. Set aside.
Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
16 oz Cream cheese, 1/2 cup White granulated sugar
Add in the vanilla and sour cream and mix on medium speed until combined. Add in the eggs and egg yolk and mix on low speed until just combined.
1 tsp Pure vanilla extract, 1/2 cup Sour cream, 2 Large eggs, 1 Egg yolk
Take off the mixer and mix the batter using a baking rubber spatula. Only add the sprinkles to the batter after making the cake batter. That way the sprinkles don't bleed too much.
1/4 cup Rainbow jimmie sprinkles

Funfetti Cake

In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
1 3/4 cup All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
Using a mixer, beat the oil and sugar on high speed for 2 minutes. It will become pale and fluffy.
1/2 cup Oil, 1 cup White granulated sugar
Add in the vanilla, sour cream, and eggs and mix on medium speed until combined. Scrape the bowl.
1 TBSP Pure vanilla extract, 1/4 cup Sour cream, 2 Large eggs
Add in the dry ingredients and buttermilk. Mix on low speed until just combined. Take the bowl off the mixer and mix using a baking rubber spatula. Add in the sprinkles.
1/2 cup Buttermilk, 1/3 cup Rainbow jimmie sprinkles
Spread the cake batter first on the bottom of the prepared pan. Spread the cheesecake batter on top of the cake batter. Spread evenly.
Bake for 55-65 minutes until the cheesecake in the middle has a slight jiggle. Keep the cheesecake in the pan, and place on a cooling rack to cool completely.
Cover the pan with foil and chill in the fridge for at least 6 hours or overnight.

Whipped Cream

In a small bowl using a hand mixer, beat the cream cheese and heavy cream on high speed until creamy.
2 oz Cream cheese, 1 TBSP Heavy cream
Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken. Add in the cream cheese mixture and beat on high speed until stiff peaks form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
Take the cake out of the pan and remove the parchment paper. Spread a 1 cup of whipped cream over the top of the cake. ( Or the whole amount if not piping). I used a large french tip to pipe dollops on top. Top with more sprinkles.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition