Hello friends! Today we are making a Funfetti Cheesecake, a creamy and rich cheesecake with rainbow sprinkles featuring a Funfetti cookie crust.
This post is sponsored by Eagle Brand® Sweetened Condensed Milk, all opinions are my own.
Make sure to watch the video on this page or on YouTube to see how this Funfetti Cheesecake was made!
I am making this Funfetti Cheesecake to celebrate upcoming Easter with Eagle Brand®, which is why I decorated the cheesecake with chocolate eggs.
This Funfetti Cheesecake is the perfect dessert to make for Easter dinner! The colors are bright and fun, and make me think of upcoming Spring!
Plus it’s a super easy recipe, that can be made even a couple of days ahead!
As I said, I chose to make a Funfetti sugar cookie crust for the cheesecake, and I couldn’t have chosen better. The crust was chewy like a cookie, and nothing could have been more perfect to accompany the rich and creamy cheesecake.
Also, the cookies I used to decorate the top of the cheesecake were actually store-bought, but you could easily double the recipe for the crust and you would have a bunch of extra cookies, you could shape into balls, and bake, or even freeze them.
How to make Funfetti Cheesecake
This Funfetti Cheesecake is made with Eagle Brand® Sweetened Condensed Milk, which provides so much richness and a silky texture to the cheesecake.
Plus, this cheesecake is WAY less prone to cracking as regular cheesecake made with sugar and sour cream.
- After beating the room temperature cream cheese until creamy and fluffy, add the Eagle Brand® Sweetened Condensed Milk to the bowl, and beat until incorporated.
- Add pre-mixed eggs, and beat again, just until combined.
- Add lemon juice, almond, and vanilla extract.
- Lastly add the sprinkles.
- Pour the cheesecake in the prepared pan.
- Bake over a water bath if preferred.
You don’t have to use a water bath honestly, I’ve baked this cheesecake for years without a water bath, but when I am making cheesecake for a special occasion, and I want to be sure it won’t crack, I add the water bath just as an extra assurance.
Tips on how to make Funfetti Cheesecake
- Make sure all ingredients are at room temperature, the cream cheese, the eggs. This will ensure they will incorporate together more easily, which will prevent cracks and lumps in the cheesecake.
- Gently beat the eggs before adding them to the batter. This will make so the eggs don’t have to be over mixed with the batter, which will avoid adding extra air to the batter, therefore preventing any cracks.
- The lemon juice helps the cheesecake set, and it also adds tanginess to the cheesecake. You won’t be able to taste it at all.
- Make sure to use jimmies sprinkles, not non pareils. Non pareils are those little ball sprinkles, and they will melt and dye the batter, so you want to stay away from those.
- Let the cheesecake sit in the hot oven with the door cracker for one hour after baking, the slow temperature shift will also help prevent any cracks.
- Run a knife along the edges of the cheesecake after removing it from the oven, which will also prevent cracks because it will loosen the cheesecake from the sides of the pan.
I have been working with Eagle Brand® for a long time, and it is by far my favorite brand of sweetened condensed milk. I have numerous recipes using condensed milk on my blog. Here are some for you to check out:
- Lemon Pie
- Chocolate Pie
- Peanut Butter Fudge
- Sopapilla Cheesecake Bars
- White Chocolate Cheesecake
- Matcha Pie
- Cookie Dough Fudge
- Raspberry Coconut Cake
- No-bake Flan
- Peanut Butter Fudge Brownies
- Blueberry Cheesecake Pie
- Chocolate Coconut Macaroons
Hope you enjoyed today’s recipe. If you make this Funfetti Cheesecake leave a comment below, or tag me on instagram, I always love hearing from you!
This Funfetti Cheesecake is creamy and rich and it features a Funfetti cookie crust.
Funfetti Cookie Crust
- 113 grams unsalted butter (room temperature (1/2 cup))
- 100 grams granulated sugar (1/2 cup)
- 1 large egg white
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 191 grams all-purpose flour (1 1/2 cups)
- 1/2 tsp baking powder
- 1/4 cup rainbow sprinkles*
- 2 8 oz packages of cream cheese (softened (453 grams))
- 1 14 oz can Eagle Brand® Sweetened Condensed Milk (396 grams)
- 3 large eggs (room temperature)
- 3 tbsp lemon juice
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup rainbow sprinkles
- 1/2 cup whipping heavy cream
- 1/4 tsp vanilla extract
Funfetti Cookie Crust
- Pre-heat the oven to 350ºF.
- Beat the butter with an electric mixer for 1 minute at medium speed.
- Add the sugar and beat for another minute.
- Add the egg white, the vanilla, and almond extract and mix until incorporated.
- Add the flour and baking powder to the bowl and mix to combine.
- Finally fold the sprinkles in with the dough.
- Press the dough on the bottom of a 9” springform pan, and up the sides at least 2 inches.
- Place it in freezer for 15 minutes.
- Bake the dough straight from the freezer for about 15 minutes, until golden around the edges, and slightly golden in the center.
- Remove from the oven and set it aside to cool slightly while you make the cheesecake batter.
- Pre-heat the oven to 325ºF.
- Beat the cream cheese with an electric mixer for 4 minutes, until very fluffy and creamy.
- Add the Eagle Brand® Sweetened Condensed Milk and beat for another minute until completely incorporated.
- To a separate bowl, add the eggs, and break them up with a fork and mix them gently together.
- Add the eggs to the cheesecake batter. Beat minimally with the mixer, just until incorporated.
- Add the lemon juice, the vanilla and almond extracts, and mix to combine.
- After adding the eggs you’ll want to mix the batter as little as possible.
- Once the batter is ready, pour the sprinkles in and fold with a spatula once or twice just until mixed.
- Pour the batter on the bottom of the cheesecake pan with the pre-baked crust.
- Wrap the bottom of the pan with foil, and place the pan on a larger oven-safe pan. Add water to the pan, to create a water bath. This is just to guarantee that the cheesecake won’t crack. Even though this cheesecake is very unlikely to crack in the first place, but this is just an extra assurance.
- Bake the cheesecake for about 45 to 55 minutes until the edges are set and browned, and the middle is slightly jiggly, but it looks set. Start checking at the 45 minute mark, and then check every 5 minutes, to ensure the cheesecake won’t be over baked.
- Turn the oven temperature off and prop the door open.
- Let the cheesecake sit in there for about 1 hour.
- Remove the cheesecake from the oven and run a knife around the edges to detach the cheesecake from the sides of the pan and prevent any cracking.
- Place the cheesecake in the fridge and let it chill overnight.
Whip the heavy cream with a mixer on medium high speed for about 3 minutes. Add vanilla extract at the end if desired.
Before serving, pipe the whipped cream on top of the cheesecake. I also topped my cheesecake with store-bought sprinkles cookies and chocolate eggs.
- Store the cheesecake for up to 4 or 5 days in the fridge.
- You can also freeze the cheesecake for up to 1 month.
*Use jimmies style sprinkles, not non pareils, which are the little balls. Those little balls will dissolve and dye the dough and the cheesecake.