***Originally posted in 2014 – updated September 2021***
Rounding out my birthday month with a majorly needed update to this Funfetti Cheesecake! This recipe was originally posted in 2014, and it has always been one of my favorites. I remember this recipe being one of the first times I made a really solid cheesecake from scratch. I’ve learned a bit over the years and decided it was in need of some fresh photos! And a couple of tiny recipe tweaks.
This cheesecake has your standard graham cracker crust and bakes in a 9-inch springform pan. Some cheesecake recipes will have you bake the crust a little bit first, but I skipped that part. It chills in the fridge while you prepare the cheesecake filling.
The original recipe was covered in a thin layer of frosting, and I’m pretty sure it was the store bought kind. Which I personally kind of hate, haha. So the new version has some homemade buttercream piped over the top. The frosting helps give it those birthday cake vibes, but you could also serve it with whipped cream if you’d like!
This cheesecake is thick and creamy and so luscious! Which I attribute to a combination of cream cheese and Greek yogurt. To me, Greek yogurt has sort of the same tangy flavor has cream cheese, so it helps add that flavor. It isn’t as thick as cream cheese, so it also adds some creaminess and creates the perfect texture.
In the original recipe, I called for jimmie sprinkles (aka the funfetti part), but here I used a mix of various confetti rainbow sprinkles I had on hand.
While I love love love the luxuriousness of cheesecake, they can be a little intimidating and time consuming! A lot of it is waiting though, and trust me, it’s worth it. Here are some tips I’ve learned over the years when it comes to cheesecake baking:
- some people swear by water baths, but I personally haven’t noticed much difference with or without them, so sometimes I just don’t fool with it
- the key to preventing cracks in a cheesecake is not to incorporate air into the batter, which means mixing by hand or on lower speeds with electric mixers
- room temperature ingredients!! they’re easier to mix together which equals less air in the batter
- bake at a lower temperature, around 300°F, for a little over an hour
- turn the oven off and let it sit inside for another hour
- crack the oven door and let it sit for another hour
- then remove from the oven and let it cool completely to room temperature
- cover in plastic wrap and chill in the fridge overnight
All in all, it’s not hard, just a lot of cooling and waiting. So make sure to plan ahead! Make your cheesecake a day or two before you plan to serve it so all you have to do is take it out of the fridge, slice, and serve!
Happy baking, y’all!
graham cracker crust:
- 1 1/2 cups graham crumbs
- 1/2 cup butter melted
- 3 8-oz blocks cream cheese room temperature
- ¾ cup granulated sugar
- 1 cup plain Greek yogurt I used Chobani Plain Whole Milk Greek Yogurt
- 1 tsp vanilla
- 1 tsp butter flavoring I used McCormick
- 3 large eggs
- 3 tbsp all purpose flour
- 3/4 cup assorted rainbow sprinkles
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable shortening
- 1 tsp vanilla extract
- 1 tbsp milk or cream
- 4 1/2 cups powdered sugar
graham cracker crust
- Preheat the oven to 300 degrees and spray a springform pan with nonstick spray.
- Combine graham cracker crumbs and melted butter in a bowl and mix until all the crumbs are evenly coated. The mixture should hold its shape when pressed together.
- Press the mixture into the bottom and up the sides of the springform pan. Transfer to the refrigerator while you prepare the cheesecake filling.
- In a large bowl, beat the cream cheese on medium speed with an electric handheld mixer until smooth. Add Greek yogurt, sugar, vanilla, and butter flavoring, mixing until just combined. Next, add the eggs and mix just until incorporated. Then add the flour, mixing until just combined. (To prevent cheesecakes from sinking, mix the batter as little as you can to avoid incorporating too much air into the batter.) Fold in sprinkles.
- Wrap the bottom of the springform pan with foil to catch any leaks. Pour batter into the springform pan. Place the pan on a sheet pan and place in the oven. Bake for 1 hour and 10 to 15 minutes. The center of the cheesecake should jiggle slightly when the pan is tapped.
- Turn the oven off and leave the cheesecake inside for 1 hour. Crack the oven door and leave the cheesecake inside for 30 minutes to 1 hour. Remove from oven and let the cheesecake cool completely to room temperature. Chill in the refrigerator for 6 hours or overnight.
- Cream butter and shortening together in the bowl of a stand mixer. Add vanilla and milk/cream. Add half of the powdered sugar.
- Mix on low speed until mostly combined, and then high speed until completely combined. Repeat with second half of powdered sugar, beating on medium high speed for an additional minute.
- Transfer frosting to a piping bag and pipe over the cooled cheesecake. Top with additional sprinkles if desired.
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