Creamy Birthday Cheesecake with Fun Rainbow Sprinkles

★★★★★

5.1 from 20 reviews

This Birthday Cheesecake is a delightful celebration dessert featuring a creamy, smooth cream cheese filling studded with colorful rainbow jimmies and nestled atop a buttery graham cracker crust. Topped with fluffy whipped cream and additional sprinkles, it’s perfect for parties or any special occasion.

Author: Toney
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 5 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking, Water bath
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

1 ½ cups (126 g) graham cracker crumbs
2 tablespoons granulated sugar
⅓ cup unsalted butter, melted

Filling

4 packages (8 ounces each) cream cheese, softened
1 ¼ cups (250 g) granulated sugar
½ cup (115 g) sour cream
2 teaspoons vanilla extract
5 large eggs, room temperature
½ cup rainbow jimmies (or sprinkles)

Topping

6–8 ounces whipped cream
Additional rainbow jimmies for garnish

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
Prepare the Crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are coated and the texture resembles coarse sand.
Press the Crust: Line a 9-inch springform pan with parchment paper. Press the crumb mixture firmly onto the bottom and about two-thirds up the sides of the pan to form the crust.
Protect the Pan: Wrap two pieces of heavy-duty aluminum foil around the bottom and sides of the springform pan to prevent water from seeping in during the water bath baking.
Make the Filling – Beat Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened cream cheese until smooth and creamy.
Add Sugar: Gradually add the granulated sugar to the cream cheese and beat on high. Scrape down the sides as needed until fully combined.
Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until the filling is smooth and well combined, about 30 seconds.
Add Eggs: On low speed, add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Fold in Sprinkles: Remove the bowl from the mixer and gently fold in the rainbow jimmies using a spatula to evenly distribute them throughout the filling.
Pour Filling into Crust: Pour the cheesecake filling into the prepared springform pan, spreading it evenly.
Prepare Water Bath: Place the springform pan into a larger roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan, creating a water bath to help the cheesecake bake evenly.
Bake the Cheesecake: Bake in the preheated oven for 60 to 70 minutes until the top is golden and the center is just set but still slightly jiggly.
Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool on a wire rack completely.
Add Topping: Once cooled, pipe dollops of whipped cream evenly on top of the cheesecake and sprinkle additional rainbow jimmies over the whipped cream for decoration.

Notes

Use room temperature ingredients for a smoother batter and better texture.
Ensure the aluminum foil is wrapped securely around the pan to prevent water leakage during the water bath.
You can substitute sour cream with Greek yogurt if desired for a slightly tangier flavor.
For best results, chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Use a water bath to avoid cracking and promote even baking.
Rainbow jimmies add a festive touch but can be omitted or substituted with chocolate chips if preferred.