Ingredients

16 oz cream cheese (room temperature)

1/2 cup white granulated sugar

1 tsp pure vanilla extract

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

2 large eggs (room temperature)

1 egg yolk (room temperature)

1/4 cup rainbow jimmie sprinkles

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)

1 cup white granulated sugar

1 tbsp pure vanilla extract

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

2 large eggs (room temperature)

1/2 cup buttermilk (room temperature)

1/3 cup rainbow jimmie sprinkles

2 oz cream cheese (room temperature)

1 tbsp heavy cream

1 cup heavy cream

1/4 cup powdered sugar

1 tsp pure vanilla extract

Instructions

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

Step 2: In a mixer, beat 16 oz cream cheese and 1/2 cup sugar on high speed for 2 minutes. Scrape the bowl.

Step 3: Add 1 tsp vanilla and 1/2 cup sour cream to the cream cheese mixture and mix on medium until combined. Add 2 eggs and 1 egg yolk, mixing on low speed until just combined.

Step 4: Remove the bowl from the mixer and gently fold in 1/4 cup sprinkles using a rubber spatula. Set cheesecake batter aside.

Step 5: In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Step 6: In a mixing bowl, beat 1/2 cup oil and 1 cup sugar on high speed for 2 minutes until pale and fluffy.

Step 7: Add 1 tbsp vanilla, 1/4 cup sour cream, and 2 eggs to the oil mixture. Mix on medium speed until combined. Scrape the bowl.

Step 8: Add the dry ingredients and 1/2 cup buttermilk to the wet ingredients. Mix on low speed until just combined, then fold gently with a rubber spatula. Fold in 1/3 cup sprinkles.

Step 9: Spread the cake batter evenly on the bottom of the prepared pan. Carefully spread the cheesecake batter over the cake batter, smoothing the top.

Step 10: Bake for 55–65 minutes until the center of the cheesecake jiggles slightly when shaken. Cool the cake in the pan on a rack completely.

Step 11: Cover the pan tightly with foil and chill in the refrigerator for at least 6 hours or overnight.

Step 12: For the whipped cream, beat 2 oz cream cheese and 1 tbsp heavy cream in a small bowl until creamy.

Step 13: In a separate metal bowl, beat 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla until it begins to thicken. Add the cream cheese mixture and beat until stiff peaks form.

Step 14: Remove the cake from the pan and peel off the parchment paper. Spread about 1 cup of the whipped cream over the top, or pipe dollops. Decorate with additional sprinkles.

Tips & Variations

Add the sprinkles last to both batters to prevent color bleeding for a bright, festive look.

Use Greek yogurt instead of sour cream for a tangier flavor and a slight protein boost.

Chill the cheesecake fully before adding whipped cream to help it hold its shape.

Try different types of sprinkles or add a pinch of almond extract for a flavor twist.

FAQs

Can I make this cake in advance?

Yes, this cake actually tastes better after chilling overnight, which allows the layers to set perfectly. Make sure to cover it well in the fridge.

What can I substitute for buttermilk?

You can substitute regular milk mixed with 1/2 tablespoon lemon juice or vinegar per 1/2 cup to make a simple homemade buttermilk alternative.

Dessert

Funfetti Cake Cheesecake Recipe

Introduction