The Ultimate Funfetti Birthday Cheesecake: A Swirl of Joy for Any Celebration

Get ready to elevate your celebrations with our spectacular Birthday Cheesecake! Imagine luscious swirls of creamy cheesecake perfectly blended with vibrant funfetti birthday cake, all baked atop a buttery, extra-thick graham cracker crust. Finished with a dreamy cream cheese frosting, this dessert isn’t just a treat – it’s an experience. It’s truly the perfect birthday cake cheesecake, designed to bring joy and deliciousness to any special occasion.

It’s time to get a little “freaky” (in the best way possible!) with my favorite Birthday Cheesecake. While the rainbow sprinkles on top might suggest pure whimsy, don’t be fooled – this cake boasts a symphony of complex flavors that will truly surprise and delight your palate. My absolute favorite element is the extra-thick graham cracker crust. It’s not just a base; it’s a foundational layer that brings a rich, toffee-like flavor and a satisfying crunch that dramatically elevates the entire cheesecake experience.

But because it’s a Birthday Cheesecake, the aesthetics are equally on point. Beneath that beautiful topping, you’ll find a classic, velvety cheesecake batter artfully swirled with a bright pink funfetti cake batter. This visual appeal alone is enough to grab attention at any special occasion, making heads turn even before the first bite. However, the true compliments will undoubtedly pour in after everyone experiences the perfect harmony of flavors and textures this dessert offers. It’s more than just a cake; it’s a show-stopping centerpiece for any birthday, anniversary, or gathering.

So, clear your counter space, grab your trusty electric mixer, and get ready for some serious baking fun! It’s time to create this unforgettable Birthday Cheesecake. You won’t regret taking the time to craft this masterpiece that combines the best of a classic cheesecake with the festive joy of a birthday cake.

Happy Baking! 🙂

Looking for more delightful desserts? Check out some of my other favorite recipes that are sure to impress:

• The Best Lemon Poppy Seed Cheesecake Recipe Ever
• The Best Cheesecake Brownies Recipe Ever
• Fun and Festive Birthday Cake Cookies
• Delightful Cherry Cheesecake Cookies

Why This Funfetti Birthday Cheesecake Will Be Your New Favorite

This isn’t just another cheesecake; it’s a celebration in every bite! Here are four compelling reasons why this funfetti birthday cheesecake has earned a permanent spot in my heart and will surely earn one in yours:

1. Unbeatable Texture: The creamy cheesecake filling is truly next level. From the very center to the delicate edges, each bite offers a rich, smooth, and utterly luxurious experience. It’s the kind of velvety perfection that cheesecake dreams are made of, contrasting beautifully with the tender cake layer.
2. A Burst of Sprinkles: Who can resist the charm of colorful sprinkles? For me, the best sprinkles are the ones that perfectly capture a vibrant and joyful personality. This cheesecake is generously adorned with a delightful array of rainbow sprinkles, adding both visual appeal and a playful crunch that instantly brightens anyone’s day.
3. The Joy of Funfetti Cake Swirl: I adore desserts that bring a splash of unexpected color, and this funfetti cake swirl does exactly that. The bright pink funfetti cake batter, studded with more sprinkles, creates a stunning contrast against the creamy white cheesecake. It’s a cheerful, festive element that makes this dessert truly unique and undeniably “birthday-ready.”
4. The “Extra Thicc” Graham Cracker Crust: You absolutely NEED to try this crust! It’s not just thick; it’s *extra* thick, providing a robust foundation that’s both crunchy and incredibly flavorful. The subtle notes of rich toffee from the graham crackers pair exquisitely with the velvety cheesecake filling, adding an irresistible depth and an essential textural counterpoint. It’s truly a game-changer!

Pantry Essentials for Your Perfect Birthday Cheesecake

While the full list of ingredients for this magnificent dessert is in the detailed recipe card below, let’s highlight some key pantry essentials that truly make a difference. Using high-quality ingredients ensures your Birthday Cheesecake turns out exceptionally delicious.

• Sour Cream: Not all sour creams are created equal. For that rich, creamy texture and a hint of tang that balances the sweetness, I highly recommend using a full-fat sour cream. Horizon Organic’s full-fat sour cream is a personal favorite for its consistent quality and superb flavor.
• Vanilla Extract: This humble ingredient is a flavor powerhouse. Using a high-quality pure vanilla extract can transform a good dessert into a great one. My go-to brand is Nielsen-Massey; their commitment to premium ingredients shines through in the depth of their vanilla.
• Graham Crackers: For the crust, you’ll need fine graham cracker crumbs. While some might argue, I personally believe most graham crackers taste pretty similar. So feel free to pick your favorite brand! (But seriously, if you have a strong opinion otherwise, DM me and convince me!)
• Unsalted Butter: When baking, room temperature butter is often crucial for proper creaming. However, for this specific cheesecake crust, you’ll need melted butter, which binds the crumbs beautifully. For the frosting and cake batter, ensure your butter is at room temperature for the best results.
• Large Eggs: Always bring your large eggs to room temperature before baking, especially for cheesecakes. This helps them incorporate more smoothly into the batter, creating a uniform, crack-free texture.
• Cream Cheese: The star of any cheesecake! I swear by the Philadelphia brand for its unmatched creaminess and flavor. However, if I’m ever in a pinch, the Great Value brand from Walmart (a Walmart girly for life!) serves as a reliable and budget-friendly alternative.
• All-Purpose Flour: Essential for the funfetti cake layer. Ensure it’s fresh and correctly measured for the perfect cake consistency.
• Baking Powder & Salt: These leavening agents and flavor enhancers are critical for the cake layer. Make sure your baking powder isn’t expired for a proper rise.
• Buttermilk: Another room-temperature ingredient for the cake. Buttermilk adds incredible tenderness and a slight tang, enhancing the overall flavor profile.
• Rainbow Sprinkles & Pink Food Gel: These are for the “funfetti” aspect! Use good quality sprinkles that hold their color during baking, and a concentrated gel food coloring for that vibrant pink swirl.
• Corn Starch: A secret weapon in cheesecake! It helps stabilize the filling and contributes to that silky-smooth, crack-free texture.

Crafting the Cake Layers for Your Birthday Cheesecake

Let’s dive into creating the delightful cake layer part of this extraordinary cheesecake. Remember, for precise measurements and a comprehensive guide, the full recipe is always available in the recipe card at the bottom of the page! These steps focus on achieving a tender, flavorful funfetti cake swirl.

• Preheat Oven & Prepare Water Bath: Set your oven to 325°F (160°C). Crucially, prepare your water bath by pouring water halfway into a sheet or roasting pan. This creates a moist baking environment for the cheesecake, preventing cracks and ensuring a creamy texture.
• Mix Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, leading to a consistent cake texture.
• Cream Wet Ingredients: Using a stand mixer fitted with a paddle attachment, beat the softened unsalted butter, vegetable oil, and granulated sugar until the mixture becomes wonderfully light, fluffy, and smooth – typically about 3 minutes. This creaming process incorporates air, giving the cake its tender crumb.
• Incorporate Eggs and Flavorings: Gradually add the room temperature egg whites, one at a time, mixing well after each addition. Then, mix in the sour cream and pure vanilla extract until just combined. The sour cream adds moisture and a subtle tang, while vanilla enhances all the other flavors.
• Add Dry Ingredients & Buttermilk: Alternate adding the dry ingredient mixture and the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until smooth and creamy. Be very careful to avoid overmixing at this stage, as it can develop the gluten too much, resulting in a tough cake.
• Fold in Sprinkles & Color: Gently fold in the rainbow sprinkles and a touch of pink food coloring (gel works best for vibrant color). The key here is gentle folding to distribute them without crushing the sprinkles or overworking the batter. This is where the “fun” in funfetti comes alive! Set this vibrant cake batter aside.

Step-by-Step Guide: Preparing the Velvety Cheesecake Batter

The cheesecake layer is the heart of this dessert, delivering that signature creamy tang. Follow these steps carefully to achieve a perfectly smooth and luscious cheesecake batter, which will be swirled with your funfetti cake.

• Beat Cream Cheese: In a large mixing bowl, using either a handheld electric mixer or a stand mixer with the paddle attachment, beat the room temperature full-fat cream cheese. Beat it on medium speed until it’s incredibly smooth and creamy, with no lumps remaining. This is crucial for a smooth cheesecake texture.
• Gradually Add Sugar: With the mixer running on low speed, slowly add the granulated sugar to the cream cheese. Continue beating until the sugar is fully incorporated and the mixture is smooth again. Avoid adding sugar too quickly, as this can affect the texture.
• Incorporate Eggs and Flavorings: Add the room temperature egg yolk and whole eggs all at once. Mix on low speed just until they are fully incorporated. Immediately stop mixing once combined to prevent over-aerating the batter, which can lead to cracks in your baked cheesecake. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly mixed.
• Fold in Remaining Ingredients: Using a rubber spatula, gently fold in the salt, pure vanilla extract, and corn starch. Continue to fold until the mixture is completely smooth and free of any lumps. Again, be very careful not to overmix here. Overmixing introduces excess air bubbles, which can cause the cheesecake to puff up too much during baking and then collapse, resulting in cracks.

Seamless Assembly: Layering Your Birthday Cheesecake

Now for the fun part – assembling this gorgeous layered dessert! The key to those beautiful swirls is gentle handling and a bit of patience.

• Cake Layer First: After your graham cracker crust has cooled, carefully spread the first half of the funfetti cake batter evenly over the baked crust. Ensure it reaches the edges for a consistent layer.
• First Cheesecake Dollops: Spoon the first half of the cheesecake batter in three distinct portions over the cake batter. Resist the urge to swirl or spread it at this point; let it sit in dollops.
• Second Cake Layer: Gently pour the remaining cake batter over the cheesecake dollops. Again, do not spread it out. Simply let it settle over the top. This layered approach helps create the natural swirl effect during baking.
• Remaining Cheesecake Dollops: Similarly, add the remaining cheesecake batter in three portions over the second cake layer. Maintain the dollop approach, avoiding any swirling or spreading.
• Gentle Final Spreading: Using a small offset spatula or the back of a spoon, very gently spread the top layer of cheesecake batter to cover most of the cake batter. The goal is to cover it without vigorously mixing the layers. It’s perfectly fine and even desirable if some of the pink cake batter peeks through around the edges, contributing to the “swirled” look.
• Bake in Water Bath: Carefully place your springform pan (wrapped in foil, inside the larger pan with water) into the preheated oven. Bake for 60-70 minutes, or until the edges of the cheesecake are set, and the very center has a slight, delicate jiggle when gently nudged. The top should also begin to lightly brown. This gentle jiggle is key – it means it’s perfectly cooked!
• Cool & Chill: Once baked, remove the cheesecake from the oven and carefully remove the springform pan from the water bath. Let it cool completely on a wire rack at room temperature for at least an hour. This gradual cooling helps prevent cracking. After cooling, refrigerate the cheesecake for a minimum of 4 hours, or ideally overnight, until it is fully set and thoroughly chilled. This chilling time is essential for its final texture and for easy slicing.

Expert Baking Tips for a Flawless Birthday Cheesecake

Making a show-stopping cheesecake can seem intimidating, but with these expert tips, you’ll achieve a perfect Birthday Cheesecake every time. I’ve got you covered with all the little secrets!

• Always Room Temperature Ingredients: This is arguably the most crucial tip for any cheesecake. Ensure your butter, cream cheese, eggs, and sour cream are all at room temperature. Cold ingredients don’t emulsify properly, leading to lumpy batter and an uneven bake. Room temperature ingredients blend into a smooth, homogenous mixture, which is vital for that signature creamy texture.
• Preheat Your Oven Thoroughly: Don’t rush this step! Give your oven ample time to fully preheat to the specified temperature (325°F or 160°C) before introducing your cheesecake. A consistently heated oven ensures even baking, proper setting, and helps prevent sudden temperature changes that can lead to cracks.
• The Essential Water Bath (Bain-Marie): Baking your cheesecake in a water bath is a non-negotiable step for a crack-free, silky-smooth cheesecake. Set your foil-wrapped springform pan into a larger pan (like a roasting pan) filled with hot water. This creates a moist, gentle cooking environment, preventing the cheesecake from drying out, overbaking, and cracking on the surface.
• Mindful Mixing and Folding: When combining your cake and cheesecake batters, less is often more. For the cake batter, mix dry ingredients and buttermilk just until combined to avoid tough texture. For the cheesecake, beat cream cheese until smooth, but once eggs are added, mix on low and stop as soon as they are incorporated. Overmixing introduces too much air, which can cause the cheesecake to rise and then fall, resulting in cracks.
• Layering with Love: Take your time and be gentle when layering the cake and cheesecake batters. The goal is to create distinct, beautiful layers, not to fully combine them into a single color. Smooth them out evenly without aggressively mixing to maintain those visually appealing swirls.
• How to Check for Doneness: The perfect cheesecake is baked when its edges are set, but the very center still has a slight, delicate jiggle (about 2-3 inches in diameter) when you gently nudge the pan. It will continue to set as it cools. An overbaked cheesecake will be firm all the way through and risks a dry, cracked surface.
• The Importance of Chilling: Patience is a virtue when it comes to cheesecake! After baking, allow your cheesecake to cool completely on the counter before transferring it to the refrigerator. It needs at least 4 hours of chilling (or, ideally, overnight) to fully set. This ensures a firm texture and prevents it from collapsing when sliced.
• Slice Like a Pro: For perfectly clean slices, use a sharp knife that has been dipped in hot water and wiped clean between each cut. This prevents the cheesecake from sticking to the knife and creates those Instagram-worthy slices.

Essential Tools for Baking This Festive Birthday Cheesecake

Having the right tools can make all the difference in ensuring a smooth and enjoyable baking experience. Here’s a list of the equipment I used to make this spectacular Birthday Cheesecake:

• 9-inch Springform Pan: This is an absolute must-have for cheesecakes. Its removable bottom and adjustable sides allow you to effortlessly release the cheesecake without damaging its delicate structure, ensuring a beautiful presentation.
• Tin Foil: Heavy-duty aluminum foil is essential for wrapping the bottom and sides of your springform pan. This crucial step prevents any water from the water bath from seeping into your graham cracker crust, keeping it perfectly crisp.
• Stand Mixer or Hand Mixer: A powerful mixer, whether a stand mixer with a paddle attachment or a hand mixer, is incredibly useful for beating the butter, sugar, and cream cheese until they are light, fluffy, and smooth – essential for both the cake batter and the creamy cheesecake filling.
• Mixing Bowls: You’ll need several mixing bowls of various sizes to efficiently prepare the separate components of this recipe – one for dry ingredients, one for wet, one for cake batter, and one for cheesecake batter.
• Whisk: A good wire whisk is invaluable for aerating and combining dry ingredients thoroughly, preventing lumps and ensuring a uniform mix.
• Rubber Spatula: A flexible rubber spatula is perfect for scraping down the sides of your mixing bowls, ensuring all ingredients are fully incorporated, and for gently folding in ingredients like sprinkles or for delicate mixing.
• Offset Spatula or Back of a Spoon: This tool is handy for gently spreading the cheesecake batter over the cake batter layers to create that smooth, swirled top without overmixing.
• Sheet Pan or Roasting Pan: A larger, oven-safe pan is required to hold the springform pan and create the essential water bath, critical for a crack-free cheesecake.
• Cooking Spray: A quick spray helps prevent the graham cracker crust from sticking to the pan, ensuring easy removal of your cheesecake.

Frequently Asked Questions About This Birthday Cheesecake

You might have a few questions about making this unique Birthday Cheesecake, and I’m here to provide answers! If your question isn’t covered, please feel free to leave a comment below.

Do I have to use a water bath?

Yes, absolutely! The water bath (or bain-marie) is a crucial step for cheesecake. It creates a moist, even-heat environment in your oven, which is essential for baking the cheesecake slowly and gently. Without it, your cheesecake is highly likely to dry out, overbake, and develop unsightly cracks on the surface. For a truly creamy and flawless texture, do not skip the water bath.

Can I make this recipe in advance?

Yes, you can and should make this cheesecake in advance! Cheesecake actually benefits immensely from chilling in the refrigerator for several hours, or even better, overnight. This extended chilling time allows the flavors to meld beautifully and the cheesecake to set properly, resulting in a firmer, creamier, and more enjoyable texture. You can confidently prepare it a day or two ahead of time and store it, covered, in the refrigerator until you’re ready to serve.

How do I know when the cheesecake is done baking?

The cheesecake is perfectly done when the outer edges (about 1-2 inches from the rim) are set and appear slightly puffed, but the very center still has a slight, delicate jiggle when you gently shake the pan. It’s okay if the center seems slightly underdone; it will continue to set and firm up as it cools completely. The top might also show a light golden-brown hue. Avoid overbaking, as this will result in a firm center, a dry texture, and potential cracks.

How do I prevent cracks in my cheesecake?

Preventing cracks in cheesecake is a common concern for bakers! Here are the best strategies:

• Room Temperature Ingredients: Ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature. This helps them mix smoothly without incorporating too much air.
• Do Not Overmix: Overmixing, especially after adding eggs, whips too much air into the batter. This air expands during baking and then collapses as the cheesecake cools, leading to cracks. Mix just until combined on low speed.
• Use a Water Bath: As mentioned, a water bath provides a moist and even baking environment, preventing the cheesecake from drying out and cracking.
• Gradual Cooling: Don’t remove the cheesecake from the oven and immediately put it in the fridge. Allow it to cool gradually on the counter for at least an hour before chilling. Some bakers even leave it in the turned-off oven with the door ajar for an hour.
• Avoid Sudden Temperature Changes: Any rapid changes in temperature can stress the cheesecake, causing cracks.

Can I use different colored sprinkles or food coloring?

Absolutely! This is your birthday cheesecake, so feel free to personalize it. You can swap out the rainbow sprinkles for specific colors to match a party theme, or choose a different color food gel for the cake batter swirl. Imagine a blue swirl for a baby shower or green for a St. Patrick’s Day celebration! Just ensure you use high-quality gel food coloring for vibrant results.

Storing And Freezing Your Birthday Cheesecake for Future Enjoyment

This delightful Birthday Cheesecake is so good, you might want to savor it over several days, or even keep a slice (or two!) for a rainy day. Proper storage is key to maintaining its incredible taste and texture.

Storing Your Birthday Cheesecake

Once your Birthday Cheesecake has completely cooled to room temperature after baking, it needs to be refrigerated. For best results, cover the cheesecake tightly with plastic wrap or aluminum foil. You can refrigerate the entire cheesecake, or individual slices, for up to 4-5 days. Always keep it covered to prevent it from absorbing odors from other foods in the fridge and to keep it from drying out.

Freezing Your Birthday Cheesecake

To freeze your Birthday Cheesecake and extend its delicious life, first ensure it has completely cooled to room temperature and is fully chilled in the refrigerator. For best results and to prevent freezer burn, wrap the cheesecake (either whole or in individual slices) very tightly in multiple layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection is vital. Place the wrapped cheesecake in an airtight container or a heavy-duty freezer bag. It can be frozen for up to 1-2 months.

When you’re ready to enjoy it, thaw the frozen cheesecake in the refrigerator overnight. Avoid thawing at room temperature, as this can affect its texture. Once thawed, you can frost it with fresh cream cheese frosting if freezing unfrosted, or simply serve and enjoy!

Craving more celebratory treats? Here are some of my other favorite birthday-themed desserts that are just as fun and delicious:

• Best Chocolate Birthday Cookies With Frosting
• The Best Birthday Golden Oreo Blondies Recipe
• Very Easy Birthday Cake Truffle Bites

If you loved this recipe, please remember to LEAVE A 5-STAR REVIEW AND A COMMENT! Your feedback means the world to me and helps others discover these amazing recipes. If you have any questions, don’t hesitate to ask in the comments section below.

For more baking inspiration, behind-the-scenes fun, and daily doses of deliciousness, make sure to follow me on Instagram, Pinterest, and TikTok. I post so many exciting things across all platforms, and I’d love to connect with you there!

Recipe

Birthday Cheesecake

Molly Murphy

Swirls of delicious cheesecake and swirls of funfetti birthday cake baked on a graham cracker crust and frosted with a cream cheese frosting. It’s the perfect birthday cake cheesecake!

5 from 2 votes

Print Recipe
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Course
Dessert

Cuisine
American

Servings
12

Ingredients

FOR THE GRAHAM CRACKER CRUST

• 2 ½ cups graham cracker crumbs fine crumb
• ¼ cup granulated sugar
• ½ cup unsalted butter melted

FOR THE CAKE

• ½ cup unsalted butter room temperature
• 1 cups granulated sugar
• 1 Tablespoons vegetable oil
• 3 large egg whites room temperature
• 2 tablespoons sour cream room temperature
• 2 teaspoons pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ¾ teaspoon salt
• ½ cup buttermilk room temperature
• 2 tablespoons rainbow sprinkles
• Optional: Pink food gel

FOR THE CHEESECAKE FILLING

• 16 ounces full-fat cream cheese 2 blocks room temperature
• ½ cup granulated sugar
• 1 large egg yolk room temperature
• 1 large whole eggs room temperature
• ½ teaspoon salt
• 1 tablespoons corn starch

FOR THE CREAM CHEESE TOPPING

• ½ cup unsalted butter room temperature
• 4 oz cream cheese room temperature
• 1 ½ cup powdered sugar sifted
• 1 teaspoon pure vanilla extract
• Rainbows sprinkles

Instructions

FOR THE GRAHAM CRACKER CRUST

• Preheat your oven to 325°F (160°C). Lightly spray a 9-inch springform cake pan with cooking spray. To prevent water from seeping into the crust during the water bath, securely wrap the outside bottom and sides of the pan with several layers of heavy-duty tin foil. Set aside.
• In a medium bowl, combine the fine graham cracker crumbs and granulated sugar. Mix them together until they are well integrated.
• Pour the melted unsalted butter into the crumb mixture. Stir thoroughly until all the crumbs are moistened and resemble wet sand.
• Press this mixture firmly and evenly into the bottom of the prepared 9-inch springform pan. Use the bottom of a flat cup or your hands to create a compact and uniform layer. Extend the crust about halfway up the sides of the pan.
• Bake the graham cracker crust in the preheated oven for 14 minutes. This brief bake sets the crust and enhances its toffee-like flavor. Once baked, remove it from the oven and allow it to cool completely while you prepare the cake and cheesecake batters.

FOR THE CAKE

• Maintain your oven temperature at 325°F (160°C). Prepare your water bath: pour water into a large sheet pan or roasting pan, filling it to just under halfway up the sides. This pan will hold your cheesecake during baking. Set this aside.
• In a medium-sized bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, which is important for the cake’s texture. Set this mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the room temperature unsalted butter, vegetable oil, and granulated sugar. Beat on high speed for about 3 minutes until the mixture is light, fluffy, and visibly smooth. This process incorporates air, which contributes to a tender cake crumb.
• Reduce the mixer to medium speed. Add the large egg whites one at a time, mixing well after each addition. Use a rubber spatula to scrape down the bottom and sides of the bowl frequently to ensure even incorporation. After all the egg whites are in, add the room temperature sour cream and pure vanilla extract. Mix on medium speed just until combined – do not overmix.
• Add half of the dry ingredients mixture to the wet ingredients and mix on low speed until almost fully incorporated. Then, add half of the room temperature buttermilk and mix until just combined. Finally, add the remaining dry ingredients and the rest of the buttermilk. Mix on low speed until the batter is smooth and creamy, but be very careful not to overmix, as this can lead to a tough cake.
• With a rubber spatula, gently fold in the rainbow sprinkles and your pink food coloring. A little gel food coloring (like Americolor red gel for a vibrant pink) goes a long way in achieving a beautiful, bright hue. Fold just enough to distribute the sprinkles and color without overworking the batter.
• Set this vibrant funfetti cake batter aside while you prepare the cheesecake batter.

FOR THE CHEESECAKE BATTER

• In a large mixing bowl, using either a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature full-fat cream cheese on medium speed. Continue beating until the cream cheese is incredibly smooth, creamy, and completely free of any lumps. This step is fundamental for a silky cheesecake texture.
• While the mixer is on low speed, gradually add the granulated sugar to the beaten cream cheese. Continue to beat on low until the sugar is fully incorporated and the mixture is smooth again. Avoid adding sugar too quickly, which can cause the batter to seize.
• With the mixer still on low speed, add the room temperature egg yolk and large whole egg all at once. Mix only until they are just incorporated into the batter. Immediately stop the mixer once combined. Use a rubber spatula to carefully scrape down the bottom and sides of the bowl to ensure all ingredients are evenly mixed without overworking the batter.
• Using a rubber spatula, gently fold in the salt, pure vanilla extract, and the corn starch. Continue to fold until the mixture is completely smooth, with no lumps remaining. Make sure to scrape the bottom and sides of the bowl thoroughly. It’s crucial not to overmix at this stage, as introducing too many air bubbles can cause the cheesecake to crack during baking.

Assembly

• Now that both the funfetti cake batter and the creamy cheesecake batter are ready, begin the assembly. Spoon the first half of the cake batter evenly on top of the cooled, baked graham cracker crust. Gently spread it across the entire crust, ensuring a smooth and level layer.
• Next, spoon the first half of the cheesecake batter in three distinct, dolloped portions over the cake batter. It is important at this stage not to swirl or spread the cheesecake batter, allowing it to maintain its separate form.
• Carefully pour the remaining cake batter on top of the cheesecake dollops. Again, do not spread it; simply let it naturally pour and settle over the top. This technique helps create those beautiful swirled layers without overmixing.
• Similarly, add the remaining cheesecake batter over the top cake layer in three separate portions. Once more, resist the urge to swirl or spread it aggressively.
• Using a small offset spatula or the back of a spoon, very gently and lightly spread the top cheesecake batter. Your goal is to mostly cover the cake batter without thoroughly mixing the layers. It’s perfectly fine and even charming if a little of the pink funfetti cake batter peeks through around the edges, contributing to the “swirled” aesthetic.
• Carefully place the springform pan (wrapped in foil, inside the larger water bath pan) into the preheated oven. Bake for 60-70 minutes. The cheesecake is done when the edges are set and a gentle jiggle remains in the very middle (about 2-3 inches). The top should also begin to acquire a light golden-brown color.
• Once baked, carefully remove the springform pan from the water bath and place it on a wire rack. Let the cheesecake cool completely on the counter for at least an hour. This gradual cooling process is crucial for preventing cracks. After cooling, transfer the cheesecake to the fridge to chill for a minimum of 4 hours, or ideally overnight, until it is thoroughly set. Once it’s fully chilled, you can proceed to make and apply the luscious cream cheese frosting.

FOR THE CREAM CHEESE FROSTING

• In a medium-sized bowl, using a handheld electric mixer (or a stand mixer with the paddle attachment), combine the room temperature unsalted butter and cream cheese. Cream them together on medium speed for about two minutes, until light and fluffy. Stop the mixer, scrape down the sides and bottom of the bowl thoroughly with a rubber spatula, and then beat for another 2 minutes to ensure complete smoothness.
• With the mixer on low speed, gradually add the sifted powdered sugar. Once it’s mostly incorporated, add the pure vanilla extract and a pinch of salt. Beat on low speed just until everything is mixed. Then, increase the mixer speed to medium-high and beat the frosting for an additional 2-3 minutes until it’s wonderfully light, fluffy, and perfectly spreadable.
• Once your Birthday Cheesecake is completely chilled and set, remove it from the springform pan. Use the back of a spoon or a small offset spatula to generously frost the top of the cheesecake with the prepared cream cheese frosting. Finish with a festive sprinkle of rainbow sprinkles. Serve chilled for the best experience!

Keyword
cheesecake, birthday, cake, funfetti

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