Cheesecake Recipe Birthday Cake

This birthday cake cheesecake is the ultimate dessert for the birthday girl (or boy) in your life. Sweet, creamy, rich, and full of sprinkles, it’s absolutely delicious!

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I have a Very Big Birthday coming up in a couple months and all I want to eat on my special day is a slice of this rich and creamy, sprinkle-filled, graham-cracker-crusted dessert heaven.

Birthday Cake Cheesecake With Sweet Almond Buttercream & Sprinkles • Food For A Year:

One bite and I think you’ll be as smitten as I am. And here’s how to make it right in your very own kitchen!

Then you’ll cool your cheesecake to room temperature, cover it, and chill it in the fridge overnight. (Don’t cover your cheesecake while it’s still warm or it could sweat.)

• I used Duncan Hines Classic White cake mix; you only need a 1/2 cup of the powder but you can store the leftover in your pantry for more cheesecake (or try it in these birthday cake brownies!)

Best Birthday Cake Cheesecake

• When I do a water bath for my cheesecakes, I like to leave the water bath in the oven until it’s completely cooled because it’s heavy and easy to spill when the pan is hot.

• Make sure that you beat your cream cheese thoroughly so your filling isn’t lumpy; be sure your cream cheese is fully at room temperature as well, so it’s easier to eliminate the lumps.

• The heavy cream you use for the whipped cream topping should be cold when you start beating it; if it’s at room temperature it will not whip up as well.

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Slices can also be frozen, tightly wrapped, for up to 3 months. I recommend freezing slices on a foil-lined baking sheet for about an hour so the whipped cream on top sets up. Then you can wrap each slice tightly and the whipped cream will remain intact.

Most cheesecakes are done when the very center of the cheesecake has a little jiggle if you tap the side of the pan. The edges should be set—if the edges still jiggle then your cheesecake needs to stay in the oven longer.

But always consult your recipe; if the recipe gives you an indication that the filling shouldn’t jiggle at all or that the edges should jiggle too then go by that.

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I don’t recommend using nonpareils (the little balls) because they bleed a lot. I used nonpareils to decorate the top of my cheesecake, but inside I used rainbow jimmies.

Some brands of cream cheese just don’t set up as nicely after your cheesecake has baked and the final result is kind of mushy rather than dense and creamy. I’ve never had that problem using Philadelphia.

Don’t use non-fat or reduced-fat cream cheese and be sure you use the bricks of cream cheese, not the stuff in tubs.

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Did you make this recipe? That’s great! Leave me a comment and rating below! And post a pic on Instagram. Tag @the so I can see!I, Rebecca of Good Things Baking will walk through each step you need to take to make a funfetti inspired birthday cheesecake.

Step 2— In a food processor or the jar of a blender, pulse half of the Golden Oreos until they are a coarse powder. Dump them into a large mixing bowl. Then, pulse the other half of the cookies into powder.

Step 3 — Stir together 2 cups of Oreo cracker crumbs and 6 tablespoons of melted butter. The mixture should be crumbly and clumpy, but not very wet.

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Step 4 — Grease a 9” or 8” springform pan or a cake pan with a removable bottom. Then, press the Oreo cookie crust mix into the bottom and sides about an inch high. The crust should be in an even layer across.

Step 1 — Use the paddle attachment on a stand mixer and beat 3 blocks of cream cheese until they are smooth and creamy.

Step 2 — Add in 1 cup of white sugar and 1 cup of sour cream. Then, beat the mixture again for a couple of minutes until thoroughly combined.

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Scrape the sides of the bowl with a rubber spatula to be sure that all of the ingredients are getting mixed together.

Step 3— With the mixer still running, add 3 eggs one at a time until they are thoroughly mixed in. Add 1 tablespoon of clear imitation vanilla extract with the last egg.

Step 4— Fold the 1/2 cups of sprinkles into the cream cheese mixture and pour it over the cooled Oreo cracker crust.

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Step 5— Wrap the bottom of the cake or springform pan well with aluminum foil so that it comes up several inches around the bottom of the pan.

And then, pour a few cups of water into the baking dish until there are between 1 and 2 inches of water up the side of the cheesecake pan.

Step 3— Bake the birthday cake cheesecake for 50 minutes to an hour. To check if it is done, shake the pan very gently.

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The cheesecake should be mostly firm with a slight jiggle in the center, and the top should look dry. There may be a few browned spots, but you don’t want the top to be burnt.

Step 4 — Turn off the oven and leave the door open, leaving the cheesecake in for about an hour so that it cools slowly.

Step 5— Remove it from the oven after the hour is up and let it sit at room temperature for another hour before covering it well and refrigerating the cheesecake overnight.

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It won’t be completely set up and solid until it has been chilled, so try not to cut into it too soon!

To make, the whipped topping, use the whisk attachment on your mixer to beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until it is thick, fluffy, and holds its shape on a spoon.

You can also use a piping bag fitted with a small star tip to pipe small whipped cream stars around the top.These are a great little accent that doubles as a perfect place to insert birthday candles.

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If you want to store it in the pan, cover the top with a sheet of aluminum foil or plastic wrap before adding the whipped cream decorations.

It will keep for up to 6 months if properly wrapped. No more than 1-2 months is ideal for the best flavor and texture.

To thaw a frozen birthday cheesecake, simply place it in the refrigerator at least 24 hours before you wish to serve it.

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One thing you can do is to make sure your ingredients are at room temperature before you start mixing them. This will help the cheesecake bake more evenly.

Another thing you can do is to bake your cheesecake in a water bath. This will help keep it from cracking by creating a more even heat distribution.

Always use full-fat cream cheese and sour cream — The reduced-fat version of those ingredients may cause texture issues and a thinner runnier filling consistency.

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To make the Oreo crumbs for the crust — Pulse whole Golden Oreos in a blender or food processor until they are a sandy texture. Don’t over grind, as this will make your crumbs mushy.

To easily remove your cheesecake from the pan — Use a springform pan or regular cake pan with a removable bottom. To take the cheesecake out of the pan, set it on a flat jar or glass and carefully push down the side of the cake pan.

Before removing your cheesecake from the pan — Carefully run a sharp knife around the edge to release and parts of the cake that may be stuck. If there is a bit that’s stuck, it could tear and leave a hole in the side of your cheesecake when you remove it.

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Calories: 455 kcal | Carbohydrates: 26 g | Protein: 6 g | Fat: 37 g | Saturated Fat: 20 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 133 mg | Sodium: 312 mg | Potassium: 140 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 1206 IU | Vitamin C: 1 mg | Calcium: 90 mg | Iron: 1 mg

Don’t forget to share your birthday cheesecake with us on Instagram using the hashtag #loves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here with a few bites to go along with them!

Please note that we may earn a commission for some of the above affiliate links. However, products featured are independently selected and personally well-loved by us!With a layer of no-bake cheesecake on top of a birthday cake crust, this cheesecake is the perfect birthday treat. The base is moist and fluffy and the cheesecake is rich and creamy, all with EXTRA sprinkles. But don’t be deceived by this cake and cheesecake combo. It’s very easy to make and tastes as

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