This vibrant Funfetti Cookie Topped Cheesecake is a delightful combination of rich, creamy cheesecake and a festive, funfetti cookie topping. Perfect for birthdays, celebrations, or just when you’re craving something sweet and colorful!
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ½ cup rainbow sprinkles (plus more for garnish)
For the Topping:
- 1 cup whipped cream
- More rainbow sprinkles for garnish
Instructions:
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until fully incorporated. Press the mixture into the bottom of a springform pan and bake for 8-10 minutes. Remove and let cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract until smooth. Gently fold in the ½ cup of rainbow sprinkles.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Cool completely: After the hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
- Decorate the cheesecake: Before serving, top the cheesecake with whipped cream and more rainbow sprinkles for a fun and festive touch.
Tips for Making the Best Funfetti Cookie Topped Cheesecake:
- Room Temperature Ingredients: Make sure the cream cheese, sour cream, and eggs are at room temperature. This ensures a smooth, lump-free cheesecake filling.
- Avoid Overmixing: Be gentle when incorporating the eggs and sour cream to avoid too much air in the batter, which can cause cracks during baking.
- Water Bath Method: To prevent cracks, you can bake the cheesecake using a water bath. Wrap the springform pan in foil and place it in a larger baking dish with about 1 inch of water. This method provides gentle, even heat.
- Chilling Time: Allowing the cheesecake to cool completely in the refrigerator for several hours (or overnight) is essential for setting the texture and enhancing the flavors.
FAQs About Funfetti Cheesecake:
1. Can I use store-bought whipped cream instead of making my own? Yes, store-bought whipped cream works just as well. Just be sure to add it right before serving so it stays fresh and fluffy.
2. How long does Funfetti Cheesecake last? Stored in an airtight container in the refrigerator, this cheesecake will last up to 5 days. It can also be frozen for up to 3 months. If freezing, wrap it tightly in plastic wrap and aluminum foil.
3. Can I use different kinds of sprinkles? Absolutely! You can switch up the sprinkles depending on the occasion—use holiday-themed sprinkles for a festive touch, or keep it classic with rainbow sprinkles.
4. Can I make this recipe gluten-free? Yes, just substitute the graham crackers with gluten-free graham crackers or a similar gluten-free cookie base.
5. How do I know when my cheesecake is done? The cheesecake should be mostly set but have a slight jiggle in the center when done. It will continue to set as it cools, so don’t overbake it.
This Funfetti Cookie Topped Cheesecake is not only eye-catching but also delicious! Its creamy texture combined with the crunchy cookie base and fun sprinkles makes it the perfect dessert for any celebration. With just the right balance of sweetness and flavor, it’s a treat that will make everyone smile.
