Birthday Cheesecake
This classic baked cheesecake combines a buttery graham cracker crust with a silky-smooth vanilla cream cheese filling, all dressed up with rainbow sprinkles for that unmistakable birthday celebration feel.
Equipment
- 9-inch springform pan - Non-negotiable for easy release
- Stand mixer with paddle attachment - Or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Roasting pan - For the water bath
- Heavy-duty aluminum foil
- Parchment paper
- Rubber spatula
- Measuring cups and spoons
- Instant-read thermometer - (optional) but helpful
- Cooling rack
- Piping bag with 1M star tip - (optional) for whipped cream rosettes
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14 full graham cracker sheets
- 3 tablespoons granulated sugar - 38g
- 0.5 cup unsalted butter - 113g, melted
For the Cheesecake Filling
- 4 packages full-fat cream cheese - 32 oz / 907g total, softened to room temperature
- 1.25 cups granulated sugar - 250g
- 1 cup full-fat sour cream - 240g, at room temperature
- 4 large eggs - at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract - (optional but highly recommended)
- 0.25 cup all-purpose flour - 30g
- 0.5 cup rainbow jimmies sprinkles - 80g, avoid nonpareils as they bleed color
For the Topping
- 1 cup heavy whipping cream - 240ml, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- rainbow sprinkles - Additional for decoration
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper, lightly grease the sides, and wrap the outside tightly with two layers of heavy-duty foil.
- In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a stand mixer fitted with the paddle attachment, beat softened cream cheese on medium speed for about 2 minutes until completely smooth. Scrape down the bowl as needed.
- Add sugar and flour to the cream cheese, mixing on medium-low speed until combined. Add sour cream, vanilla extract, and almond extract, and mix until smooth.
- With the mixer on the lowest speed, add eggs one at a time, mixing only until the yellow disappears after each addition. Do not overmix. Fold in rainbow jimmies sprinkles with a rubber spatula.
- Pour the filling over the pre-baked crust and tap the pan gently on the counter to release air bubbles. Place the pan in a roasting pan and pour hot water into the roasting pan to reach 1 inch up the sides of the springform pan.
- Bake for 70-80 minutes until the edges are set and the center 2-3 inches jiggles like firm Jell-O. Do not open the oven door during the first 60 minutes.
- Turn off the oven and leave the cheesecake inside with the door propped open 1 inch for 1 hour. Then remove from the water bath, peel off the foil, and let cool completely on a wire rack for another 1-2 hours.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
- Beat cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon onto the chilled cheesecake and top with additional rainbow sprinkles.
- Run a thin knife around the inside edge of the pan, release the ring, and slice with a hot, dry knife between each cut.
Notes
- Room temperature is essential: Pull your cream cheese, eggs, and sour cream from the refrigerator at least an hour before you start to ensure a lump-free batter.
- Use full-fat cream cheese: Always use full-fat, block-style cream cheese for the creamiest texture and best flavor. Avoid low-fat or spreadable varieties.
- Mix on low speed: Over-mixing, especially after adding eggs, incorporates too much air which can cause cracking during baking.
- Choose the right sprinkles: Always use rainbow jimmies (soft, rod-shaped) rather than nonpareils (tiny round balls) as nonpareils bleed color into the batter.
- Don't skip the water bath: The water bath is the single most effective technique for preventing cracks and achieving a perfectly creamy texture.
- Cool gradually: The slow cooling process in the turned-off oven is just as important as the baking itself for preventing cracks.
- Chill fully before slicing: The cheesecake needs at least 6 hours (overnight is ideal) in the refrigerator to fully set its texture.
- Clean slices: Run your knife under hot water and wipe it dry between each slice for picture-perfect results.
- Make-ahead friendly: This cheesecake can be made up to 2 days in advance and stored in the refrigerator before adding the whipped cream topping.
- Freezes beautifully: Freeze the fully baked and chilled cheesecake (without toppings) for up to 3 months. Thaw overnight in the refrigerator before decorating and serving.