Birthday Funfetti Cheesecake

birthday funfetti cheesecake side view

Birthday funfetti cheesecake! Okay, so I’m a little funfetti and sprinkle CRAY. But like in the best way possible. I love sprinkles so much, I’m actually the editor of the Sprinkle Feed on the feedfeed. So, I’ve got the scoop on the best sprinkles, Sweetapolita. There are so many beautiful choices and the colors are fantastic. Also a big fan of Fancy Sprinkles…so fancy.

And although I’m not the biggest cheesecake fan, I know some people who are and they need funfetti options. So, this is my favorite cheesecake to make and requires a LOT of sugar. Like, all the delicious and tasty treats blended up into one dessert: ice cream cones, animal crackers, ice cream and cheese…what could be better?! I found this recipe, but had to alter it a bunch since it had a lot of things I can’t have. But now it’s perfect…well, at least perfect for my dietary restrictions.

I originally made it for a pal’s birthday, but then made it again at the bake sale I helped plan called Scoop and Gather (a Bake and Gather for Good event) where we raised funds for International Institute STL and ACLU Missouri.

Ingredients for Cheesecake Crust:

  • 2 cups of animal crackers
  • 1 cup ground up waffle and/or sugar cones
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 6 Tbsp melted butter

Ingredients for Cheesecake Filling:

  • 32 oz of cream cheese, room temperature
  • 1 1/4 cups of powdered sugar
  • 1 1/2 Tbsp AP flour
  • pinch of salt
  • 1/4 cup vanilla or cake batter ice cream, melted
  • 1/2 cup full-fat yogurt
  • 1 Tbsp butter extract (vanilla is also fine, but not as funfetti tasting)
  • 5 large eggs
  • 1/2 cup sprinkles

Ingredients for Whipped Cream:

  • 2 cups heavy cream
  • 2 Tbsp powdered sugar
  • 1/2 teaspoon butter extract
  • More sprinkles

How to make Cheesecake Crust:

  1. Preheat oven to 350°F. Prep your baking sheet with a 1/2 inch water and place into oven. Spray a 9″ springform pan with oil non-stick spray and tightly wrap base and sides with foil.
  2. Grind animal crackers, cones, sugar and salt in a food processor or blender. Once very crumbly, add butter and mix until all is wet and press into the springform pan.

How to make Cheesecake Filling:

  1. In a bowl of a mixer add cream cheese and beat until completely smooth (only works if cream cheese is room temperature). Add sugar, flour, salt, ice cream, yogurt, and extract and beat again. All should be smooth without chunks. Add 1 egg at a time on low speed. Make sure to incorporate completely before adding next egg.
  2. Fold in sprinkles and pour into pan on top of crust. Bake for 60-70 minutes.
  3. Turn off heat and let the cheesecake sit for another 30 minutes in warm oven.
  4. Remove from oven and let cool completely. then refrigerate overnight.

How to make Whipped Cream:

  1. Whip heavy cream in a metal bowl (or bowl of mixer) on medium/high speed until peaks form. Add in the sugar and extract. Whip until stiff peaks. Add food coloring if you wish!
  2. Pour into piping bag and pipe on top of cooled cheesecake. Sprinkle with sprinkles.

Other Cheesecakes to Try:

birthday funfetti cheesecake overhead close up
birthday funfetti cheesecake
birthday funfetti cheesecake off center
birthday funfetti cheesecake side view

Birthday Funfetti Cheesecake

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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 5 minutes
Servings: 10 servings
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Crust
  • 2 cups animal crackers ground up
  • 1 cup sugar cones ground up
  • 1 Tbsp granulated sugar
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter melted
Cheesecake Filling
  • 32 oz cream cheese room temperature
  • 1 1/4 cups powdered sugar
  • 1 1/2 Tbsp AP flour
  • pinch salt
  • 1/4 cup vanilla ice cream melted
  • 1/2 cup full-fat yogurt
  • 1 Tbsp butter extract
  • 5 eggs large, room temperature
  • 1/2 cup sprinkles
Whipped Cream
  • 2 cups heavy cream cold
  • 2 Tbsp powdered sugar
  • 1/2 tsp butter extract
  • sprinkles

Instructions

Crust

  • Preheat oven to 350°F. Prep your baking sheet with a 1/2 inch water and place into oven. Spray a 9" springform pan with oil non-stick spray and tightly wrap base and sides with foil. Or make the bath on the shelf below if you don't use foil.
  • Grind animal crackers, cones, sugar and salt in a food processor or blender. Once very crumbly, add butter and mix until all is wet and press into the springform pan.

Cheesecake Filling

  • In a bowl of a mixer add cream cheese and beat until completely smooth (only works if cream cheese is room temperature). Add sugar, flour, salt, ice cream, yogurt, and extract and beat again. All should be smooth without chunks. Add 1 egg at a time on low speed. Make sure to incorporate completely before adding next egg.
  • Fold in sprinkles and pour into pan on top of crust. Bake for 60-70 minutes.
  • Turn off heat and let the cheesecake sit for another 30 minutes in warm oven.
  • Remove from oven and let cool completely. then refrigerate overnight.

Whipped Cream

  • Whip heavy cream in a metal bowl (or bowl of mixer) on medium/high speed until peaks form. Add in the sugar and extract. Whip until stiff peaks. Add food coloring if you wish!
  • Pour into piping bag and pipe on top of cooled cheesecake. Sprinkle with sprinkles.

Notes

– Room temperature: A lot of the ingredients need to be at room temp to make sure that the ingredients whip and incorporate fully.
– Butter Extract: Can be swapped for vanilla if you can’t find the butter extract.
– Sugar Cones: Can be swapped with waffle cones or a mix of both cones.

Nutrition

Calories: 1028kcal | Carbohydrates: 84g | Protein: 15g | Fat: 71g | Saturated Fat: 37g | Cholesterol: 278mg | Sodium: 800mg | Potassium: 298mg | Fiber: 1g | Sugar: 43g | Vitamin A: 2316IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes