Creamy birthday cheesecake is the best birthday treat! This decadent baked cheesecake recipe is filled with rainbow sprinkles, topped with white chocolate ganache and is sure to be a happy addition to any celebration!
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Birthdays and celebrations call for happy desserts and what better way to bring the happy than with sprinkles???
I'm not going to lie, I love a birthday cake on my birthday, but birthday cheesecake feels like a grown up dessert. It's rich and decadent without being overly sweet. This one has a classic graham cracker crust and a luscious, silky New York style cheesecake flavored with vanilla, almond, white chocolate and sprinkles.
Since you are busy, like me, this baked cheesecake is simple to put together. The hardest part is letting it chill before serving!
If you are looking for a more mousse like, no bake cheesecake, try my cookie butter cheesecake, mini peanut butter espresso cheesecakes, or no bake mascarpone cheesecake.
why you'll love this sprinkle filled cheesecake
- Easy, with that rich and creamy classic baked cheesecake texture.
- Rainbow sprinkles, white chocolate and a touch of almond create a happy celebration cheesecake.
- A baked cheesecake needs to chill, so it can be made a day or two before it's needed.
- Perfect birthday treat!
- No traditional water bath needed.
ingredients
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Cream cheese ~ use full fat blocks of cream cheese. It's important for the cream cheese to be softened to room temperature. Depending on the temperature of your kitchen this will likely take at least 2 hours.
- Sugar ~ granulated sugar is used to sweeten the birthday cheesecake.
- Cornstarch ~ the cornstarch works to keep the cheesecake thick and silky.
- Sour cream ~ use full fat sour cream and allow it to come to room temperature. If the liquid separates, just stir it back together before adding it to the batter.
- Vanilla ~ this is one of those rare times that I often use an imitation vanilla; it adds to the cake batter or funfetti type flavor.
- Almond extract ~ just a touch to give a little birthday cake flavor. If you absolutely can't stand almond extract, just substitute it with more vanilla.
- Eggs ~ use three room temperature large eggs.
- Sprinkles ~ I prefer jimmies sprinkles or confetti quins {flat and round}. I would stay away from nonpareils {small round balls} as they bleed a lot and will turn the batter an ugly color.
- White chocolate {not shown} ~ for the ganache topping. Use a finely chopped white chocolate bar.
- Heavy cream {not shown} ~ for the ganache. You can use heavy cream that has a minimum of 30% fat content.
- Graham crackers, brown sugar, melted butter {not shown} - for the graham cracker crust. I use Nabisco graham crackers; a full sheet is the four rectangular pieces attached together on one cracker and weighs about 15g. Unsalted butter is what I use.
how to make this baked cheesecake
Start by making the graham cracker crust {directions in the recipe card below}.
Then beat the room temperature cream cheese and granulated sugar on medium until the mixture is smooth and creamy.
Now add the cornstarch, sour cream, vanilla and almond extract and beat until fully combined. Add the eggs one at a time, beating until just blended.
Once the final egg disappears into the batter, stop the mixer. Then add the sprinkles {hold aside 2-3 tablespoons for decorating the top} and use a spatula to make sure the final egg is fully combined and the sprinkles are evenly mixed in the batter.
Pour the cheesecake mixture into the pre-baked graham cracker crust. Smooth the top with an offset spatula, if needed.
Now prepare a large pot of boiling water and pour about an inch of hot water in a 9x13 or large baking pan {do not use glass!} and place the pan of water on the bottom rack of the oven.
Bake the cheesecake in the center of the oven for 50-60 minutes, or until the center is almost set. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes {with the pan of hot water still in the oven as well}.
how do you know when cheesecake is done baking?
This birthday cake cheesecake should have some jiggle in the middle when it is done baking. In my oven, this cheesecake was consistently baked at 55 minutes. The edges will be set and when you lightly tap the sides of the pan, the middle will have a little wiggle to it.
It can be a little unnerving to see the jiggly middle, but the cheesecake will continue to cook and set up as it cools. Here's a little video to show you what mine looks like when I turn the heat off in the oven.
white chocolate ganache topping
Place the finely chopped white chocolate in a glass or metal heat proof bowl. Then measure the heavy cream into a saucepan and warm the cream over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped white chocolate.
Allow the cream to sit on the white chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny. If the ganache seems a little runny, allow it to sit for 5-10 minutes to thicken.
Spread the ganache over the cooled cheesecake with an offset spatula. Take the sprinkles you set aside and sprinkle them over the top of the white chocolate ganache.
Then place the birthday cheesecake in the refrigerator to chill for a minimum of six hours and ideally overnight.
tips for the best confetti cheesecake
- Use room temperature ingredients ~ the room temperature ingredients combine more evenly and create a smooth batter {no lumpy cheesecake here!}.
- Use full fat ingredients ~ you want to buy the block cream cheese and not the whipped spread {they don't behave the same in baking}. This adds to the creaminess of the birthday cheesecake.
- Cornstarch ~ the addition of a little starch prevents the protein in the eggs from stiffening, adding to the silky and creamy final texture.
- Don't over mix the batter ~ which can add too much air and cause the cheesecake to rise and then fall during baking.
- Place the springform pan on top of a baking pan before placing in the oven {for both the baking of the cheesecake and the baking of the graham cracker crust}. This will catch any leaks of butter from the classic crust and keep your oven cleaner!
- Don't over bake ~ a classic cheesecake has a creamy texture. An over baked cheesecake can still be eaten, but will not have the creamy and silky texture.
- Allow to cool slowly ~ allow the cheesecake to cool in the oven before removing to the counter to cool. {more detailed instructions are in the recipe card below}.
- Once the birthday cheesecake is topped with ganache, place it in the refrigerator to chill and set up. It needs to chill for a minimum of 6 hours and ideally 8 or more.
- For clean slices when serving, wipe the knife clean between cuts.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
birthday cheesecake decorating ideas
If this is truly being served for a birthday, add some candles!
If you'd like to add some piping to the top; both buttercream or whipped cream can be added before serving. Personally, I think the cheesecake has the perfect balance of tangy and sweet. Adding buttercream or whipped cream will increase the sweetness.
variations
I tested this recipe with a golden Oreo crust, but my testers liked the graham cracker crust best. If you would like a golden Oreo crust, use this chocolate crust recipe and just replace the classic Oreos with golden Oreos.
Oreo cookie crust ~ if you'd like to add some chocolate to this birthday cake cheesecake, use the chocolate crust linked above.
If chocolate is more your speed than white chocolate, use the ganache from this chocolate raspberry cheesecake recipe.
frequently asked questions
how to remove cheesecake from the pan
Once the birthday cheesecake has chilled at least six hours {and ideally overnight}, the springform pan should pop right off the cheesecake once opened. If it doesn't, gently run a knife along the edge to release it.
what if I don't need a large cheesecake?
This recipe divides almost perfectly to make a six-inch cheesecake! Just divide the ingredients by 3 and use ¾ tsp cornstarch {since it doesn't divide evenly!}.
can I bake this without a springform pan?
Yes, you can use a 9-inch round baking pan. The birthday cheesecake will have a more rustic outer edge, but will still taste incredible.
Line the round baking pan with parchment overhang so you can pull the chilled cheesecake out of the baking pan to cut and serve.
{if you only have a 10-inch springform pan, know the cheesecake will be a little shorter and will require less baking time}.
is cheesecake healthier than birthday cake?
As always, healthy is a very subjective term. This cheesecake does have less sugar than a traditional birthday cake, but I would not call this a healthy dessert.
can I freeze cheesecake?
Yes!! See below for how to store cheesecake.
how to store
Store any leftover birthday cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap over the ganache, it will get a little condensation on it.
The sprinkle filled cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.
Remember to snap a picture and tag me on Instagram if you make this Birthday Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more easy birthday treats
- Sprinkle Cookies
- Birthday Cake Cookies
- Easy Vanilla Cupcakes
- Sprinkle Rice Krispie Treats
- Funfetti Brownies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Birthday Cheesecake
Creamy birthday cheesecake is the best birthday treat! This decadent baked cheesecake is filled with rainbow sprinkles and is sure to be a happy addition to any celebration!
Ingredients
graham cracker crust
- 20 full graham cracker sheets, crushed (300g)
- 2 tablespoons packed brown sugar (20g)
- ½ cup unsalted butter, melted (113g)
birthday cheesecake
- three 8 ounce blocks of full fat cream cheese, room temperature (681g)
- ¾ cup granulated sugar (150g)
- 2 teaspoons cornstarch
- ¾ cup full fat sour cream, room temperature (180g)
- 1 tablespoon vanilla extract**
- ½ teaspoon pure almond extract
- 3 large eggs, room temperature
- ½ cup jimmies sprinkles, divided (85g)
white chocolate ganache
- 4 ounces white chocolate, chopped finely (113g)
- ⅓ cup heavy whipping cream (80mL)
Instructions
- If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.
- Make the graham cracker crust: crush the graham crackers (20 full sheets/300g) in a food processor or blender and pulse until fine crumbs. (You can also place the graham crackers in a zip top bag and use a rolling pin to crush them). Add the melted butter (½ cup/113g) and pulse another 8-10 times until the butter is fully combined with the crushed graham crackers.
- Press the mixture into the bottom and up the sides of a 9 inch springform pan with a removable bottom. If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly press the graham cracker crumbs into the bottom and up the sides of the pan. Pre-bake the crust for 8 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling. (leave the oven on)
- Make the birthday cheesecake: Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese (three 8 ounce blocks/681g) and granulated sugar (¾ cup/150g) on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Scrape the bowl. Add the cornstarch (2 teaspoons), sour cream (¾ cup/180g), vanilla (1 tablespoon) and almond extract (½ teaspoon) and beat another minute, until fully combined. Scrape up and down the bowl. On low (speed 2), add the eggs one at a time, (3 large) beating until just blended. Once the final egg disappears into the batter, stop the mixer. Add the sprinkles (hold aside 2-3 tablespoons from the ½ cup/85g for decorating the top) and use a spatula to make sure the final egg is fully combined and the sprinkles are evenly mixed in the batter.
- Pour the cheesecake mixture into the pre-baked graham cracker crust. Smooth the top with an offset spatula, if needed.
- Prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
- Bake the cheesecake* in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Move the cheesecake to the counter to cool another 1-2 hours. Then prepare the ganache topping.
- Make the white chocolate ganache: place the finely chopped white chocolate (4 ounces/113g) in a glass or metal heat proof bowl. Then measure the heavy cream (⅓ cup/80mL) into a saucepan and warm the cream over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped white chocolate.
- Allow the cream to sit on the white chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny***. If the ganache seems a little runny, allow it to sit for 5-10 minutes to thicken a little. Spread the ganache over the cooled cheesecake with an offset spatula. Take the sprinkles you set aside and sprinkle them over the top of the white chocolate ganache.
- Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
- If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Slice and serve.
Notes
*Place the springform pan on top of a sheet pan to catch any leaks from the butter in the graham cracker crust. I prefer to bake the cheesecake sitting on the sheet pan as well.
**imitation vanilla will work and give you a little more of that birthday cake or funfetti flavor, but pure vanilla extract is also wonderful.
***if the chocolate doesn't completely melt, it means the cream wasn't hot enough. Place the heatproof bowl over the top of a simmering pot of water {be careful not to get any water in the ganache} and gently stir until fully melted.
Store any leftover cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap over the ganache, it will get a little condensation on it.
The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.
If you don't have a springform pan, you can line a 9-inch cake pan with parchment, leaving some overhang so you can pull the cheesecake out of the pan. The edges might look a little more rustic with this method.
If you would like a small cheesecake; divide the ingredients by 3, which makes enough batter to make a small 6-inch cheesecake. For the cornstarch use about ¾ teaspoon.
For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.
Nutrition Information:
Yield:
14Serving Size:
14Amount Per Serving: Calories: 509Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 122mgSodium: 281mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 7g
The nutrition information is an estimate only and may not be entirely accurate.
Michelle
What a fantastic way to jazz up a cheesecake for a birthday with those sprinkles! My youngest would definitely want this for his birthday... will have to add it to my list to do!
Tasia
Thanks Michelle! Sprinkles always bring the cheer, don't they?