Funfetti Cheesecake
This Funfetti Cheesecake features a buttery graham cracker crust, an ultra-creamy vanilla cheesecake filling loaded with rainbow sprinkles, layers of edible Funfetti cookie dough, and a silky white chocolate ganache. It's the perfect celebratory dessert for birthdays and special occasions.
Servings 12 slices
Calories 760kcal
Ingredients
Funfetti Edible Cookie Dough
- ½ cup all-purpose flour 64g
- ¼ cup unsalted butter room temperature (56g)
- ½ cup powdered sugar 62g
- ½ tsp vanilla extract
- ⅛ tsp salt
- 1 tbsp milk
- 2 tbsp rainbow jimmies sprinkles
Graham Cracker Crust
- recipe here
Funfetti Cheesecake Batter
- 907 g cream cheese room temperature (4 blocks of 8 oz.)
- 1¼ cup granulated sugar 250g
- 4 large eggs room temperature
- ⅓ cup sour cream 80g
- 2 tbsp heavy cream 30ml
- 1 tbsp vanilla extract
- ½ tsp salt
- ½ cup rainbow jimmies sprinkles
White Chocolate Ganache
- 8 oz white chocolate finely chopped (227g)
- ⅓ cup heavy cream 80ml
Whipped Cream
- 1 cup heavy whipping cream 240ml
- 3 tbsp powdered sugar 22g
- 1 tsp vanilla extract
Instructions
Funfetti Edible Cookie Dough
- Beat the butter and powdered sugar with a mixer on medium speed for about 3 minutes, scraping the bowl as needed.
- Add the vanilla extract and salt, and milk. Mix until incorporated.
- Add the flour and mix on low speed just until combined.
- Fold in the rainbow jimmies with a spatula.
- Use a small cookie scoop to portion about 18 cookie dough balls onto a parchment-lined tray.
- Refrigerate or freeze the cookie dough balls while preparing the cheesecake.
Graham Cracker Crust
- Preheat the oven to 325°F. Prepare the crust in either an 8- or 9-inch springform pan before making the filling. Find the crust recipe here.
Funfetti Cheesecake Batter
- Once the crust has cooled, lightly grease the exposed sides of the pan with oil spray or a thin layer of neutral oil.
- Beat the cream cheese with a mixer on medium speed for about 2 minutes until completely smooth.
- Add the granulated sugar and beat for another 2 minutes. Scrape the bowl well.
- Add the sour cream and mix until incorporated. Add the heavy cream and mix again, scraping the bowl several times to ensure the batter is smooth.
- Add the eggs one at a time, mixing just until incorporated after each addition. Along with the final egg, add the vanilla extract and the salt. Avoid overmixing once the eggs have been added.
- Fold in the rainbow jimmies sprinkles using a spatula, mixing just until evenly distributed.
- Pour one-third of the cheesecake batter into the prepared crust. Scatter half of the chilled Funfetti Cookie Dough balls evenly over the batter. Top with another third of the batter, then scatter the remaining cookie dough balls evenly over the surface. Finish by pouring the remaining batter on top.
- Wrap the outside of the springform tightly with several layers of foil. I like to use the widest foil available and lay 3 pieces—two crosswise and one diagonally. Center the cheesecake where the foil pieces meet, then fold the foil snugly around the outside.
- Place the wrapped cheesecake inside a larger roasting pan and pour hot water into the roasting pan to create a water bath.
- Bake at 325°F (163°C) for 70–90 minutes. The center should still wobble slightly when gently shaken, like jello consistency. The edges should be baked and set.
- Turn the oven off and leave the cheesecake inside with the door closed for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 6 hours, preferably overnight. Don't remove the springform ring until the cheesecake is completely chilled.
White Chocolate Ganache
- Place the white chocolate in a heatproof bowl.
- Heat the heavy cream until it is hot and just beginning to simmer.
- Pour the hot cream over the white chocolate and let it sit for 1 minute.
- Whisk until completely smooth.
- Allow the ganache to cool until it thickens enough to spread on top of the cheesecake.
Whipped Cream
- Beat the heavy cream, powdered sugar, and vanilla with a mixer.
- Start on low speed, then increase to medium-high and whip until stiff peaks form, about 3 minutes.
- Transfer the whipped cream to a piping bag fitted with your favorite piping tip. I used a 4B tip.
To Decorate
- Spread the white chocolate ganache evenly over the chilled cheesecake using an offset spatula.
- Pipe swirls of whipped cream around the edge of the cheesecake.
- Finish with rainbow jimmies on top.
Notes
Pan Size: Bake this cheesecake in an 8- or 9-inch springform pan. I use an 8-inch, 3-inch deep Fat Daddio springform pan, which gives the cheesecake its tall bakery-style appearance. If using a 9-inch pan, begin checking for doneness around 65–70 minutes.
Sprinkles: Use rainbow jimmies, not nonpareils. Nonpareils tend to bleed their color into the batter, while jimmies hold their shape much better.
Storage: Store covered in the refrigerator for up to 5 days. Freeze for up to 2 months.
Mini Cheesecakes: For mini cheesecakes, divide the batter among lined cupcake tins and bake for about 25 minutes. No water bath is necessary.
Greasing the Pan: I prefer to grease the exposed sides of the pan after baking the crust. Greasing beforehand can prevent the crust from adhering to the sides and may lead to a soggy crust.
Convection Ovens: If using convection, reduce the oven temperature to 300°F (149°C). Baking times may vary. Bake until the edges are set and the center still has a slight jiggle.
Oven Thermometer: An oven thermometer is highly recommended. If your oven runs cool, the cheesecake will take much longer to bake. If it runs hot, the cheesecake is more likely to crack from overbaking.
Sour Cream: Plain full-fat Greek yogurt can be substituted for the sour cream.
White Chocolate Ganache: If your ganache splits (looks grainy or oily), blend it with an immersion blender for 1–2 minutes. If needed, blend in 1 tablespoon of warm heavy cream. If it still doesn't come together, it's still safe to eat but may not be smooth—use it anyway or start over. To prevent splitting, heat the cream until just steaming, let it sit on the chocolate for 1 minute, stir gently, and use a good-quality white chocolate with at least 20% cocoa butter, such as Lindt or Callebaut. I often blend my ganache with an immersion blender for about 1 minute immediately after making it for an extra smooth, stable emulsion.
Decorating with cookie dough: You can make 1.5x the cookie dough recipe so you have extra dough for decorating the cheesecake. Since the extra cookie dough will be used unbaked, make sure to heat-treat the flour first. To heat-treat the flour, spread it evenly on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, or until the flour reaches 165°F (74°C). Let it cool completely before using it in the cookie dough. Use the amount of cookie dough called for in the cheesecake, then roll the remaining dough into small balls and place them on top of the finished cheesecake for decoration.
Nutrition
Serving: 1slice | Calories: 760kcal