Ingredients

16 oz cream cheese (room temperature)

1/2 cup white granulated sugar (for cheesecake)

1 tsp pure vanilla extract (for cheesecake)

1/2 cup sour cream or Greek yogurt (room temperature, for cheesecake)

2 large eggs (room temperature, for cheesecake)

1 egg yolk (room temperature, for cheesecake)

1/4 cup rainbow jimmie sprinkles (for cheesecake)

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, for cake)

1 cup white granulated sugar (for cake)

1 tbsp pure vanilla extract (for cake)

1/4 cup sour cream or Greek yogurt (room temperature, for cake)

2 large eggs (room temperature, for cake)

1/2 cup buttermilk (room temperature, for cake)

1/3 cup rainbow jimmie sprinkles (for cake)

2 oz cream cheese (room temperature, for whipped cream)

1 tbsp heavy cream (for whipped cream)

1 cup heavy cream (for whipped cream)

1/4 cup powdered sugar (for whipped cream)

1 tsp pure vanilla extract (for whipped cream)

Instructions

Step 1: Preheat your oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a parchment paper circle, and spray again. Set aside.

Step 2: To make the cheesecake layer, beat 16 oz cream cheese and 1/2 cup sugar on high speed with a mixer for 2 minutes. Scrape down the bowl.

Step 3: Add 1 tsp vanilla and 1/2 cup sour cream; mix on medium speed until combined. Add 2 eggs and 1 egg yolk, mix on low speed until just combined. Fold in 1/4 cup sprinkles with a spatula, to prevent color bleeding.

Step 4: For the cake layer, sift together 1 3/4 cup flour, 1 tbsp cornstarch, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt in a medium bowl.

Step 5: In a separate bowl, beat 1/2 cup oil and 1 cup sugar on high speed for 2 minutes until pale and fluffy.

Step 6: Add 1 tbsp vanilla, 1/4 cup sour cream, and 2 eggs; mix on medium speed until combined. Scrape the bowl.

Step 7: Add the dry ingredients and 1/2 cup buttermilk. Mix on low speed until just combined. Fold in 1/3 cup sprinkles with a spatula.

Step 8: Spread the cake batter evenly on the bottom of the prepared pan. Carefully pour and spread the cheesecake batter on top of the cake batter.

Step 9: Bake for 55-65 minutes until the cheesecake center has a slight jiggle. Let the cake cool completely in the pan on a cooling rack.

Step 10: Cover the pan with foil and refrigerate for at least 6 hours or overnight to set the cheesecake fully.

Step 11: To make the whipped cream topping, beat 2 oz cream cheese and 1 tbsp heavy cream together on high speed until creamy.

Step 12: In a separate metal bowl, beat 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla on high speed until it starts to thicken. Add the cream cheese mixture and beat on high until stiff peaks form.

Step 13: Remove the cake from the pan and peel off the parchment paper. Spread the whipped cream over the top of the cake, piping if desired. Garnish with extra sprinkles.

Tips & Variations

Use room temperature ingredients to ensure smooth, even batter and better rise.

Add sprinkles last to each batter to minimize color bleeding and keep the cake looking vibrant.

For a higher contrast, use white or pastel-colored sprinkles to complement the creamy layers.

Swap sour cream with Greek yogurt for a slightly tangier flavor without affecting texture.

FAQs

Can I use regular sprinkles instead of jimmie sprinkles?

Yes, but jimmie sprinkles work best because they hold their shape and color better during baking. Other types like nonpareils might blend more into the batter.