Birthday Cake Cheesecake

Indulge in the delight of this festive Birthday Cake Cheesecake Recipe, brimming with a burst of birthday cake flavor!
This creamy cheesecake features a scrumptious graham cracker crust and a generous sprinkle of rainbow jimmy sprinkles.

Prep Time: 15 minutes

Cook Time: 1 hour

Chill Time: 6 hours

Total Time: 7 hours 15 minutes

Servings: 12 slices

Calories: 374kcal

Author: Manal Recipes

Ingredients:

Graham Cracker Crust:

• 1 3/4 cups graham cracker crumbs (about 11 sheets)
• 6 tablespoons salted butter, melted and cooled
• 2 tablespoons granulated sugar

Cheesecake Mixture:

• 24 ounces cream cheese, softened
• 3/4 cup sour cream
• 3 whole eggs at room temperature
• 1 tablespoon almond extract
• 1/2 tablespoon vanilla extract
• 3/4 cup rainbow jimmy sprinkles
• 1 1/2 cups granulated sugar
• 1/4 cup heavy whipping cream

Toppings (optional):

• frosting
• whipped cream
• sprinkles

Instructions:

1. Preheat the oven to 350 degrees F and line a 9 or 10-inch springform pan with parchment paper. Spray the sides
   of the pan with nonstick spray or line with stripes of parchment paper.
2. In a food processor, combine the graham crackers, melted butter, and sugar. Pulse until graham cracker crumbs
   form and the mixture is combined. Add the graham cracker crust mixture to the pan and press into the bottom and 1
   inch of the sides using your hands. The crust should be an even layer; you could also use the bottom of a drinking
   glass to press down. Bake the crust for 8-9 minutes. Remove from the oven and let the crust cool.
3. In a large mixing bowl with an electric mixer on medium speed, beat together cream cheese and sugar until smooth,
   about 2 minutes. Add sour cream, heavy whipping cream, and extracts. Continue to beat together just until combined,
   scraping down the sides of the bowl often with a rubber spatula.
4. Reduce the mixer speed to low and add in eggs one at a time.
5. Fold in sprinkles; be sure not to fold too much, otherwise, the sprinkle colors can wear off in the batter.
6. Cover the sides of the springform pan with foil; this will help the cheesecake from browning and from water
   getting into the cheesecake. Pour the cheesecake filling into the cooled graham cracker crust. Fill a 9×13 inch
   roasting pan with hot water covering about 1-2 inches of the springform pan. This will help the cheesecake be extra
   smooth, creamy, and prevent any cracks.
7. Bake the cheesecake for 60-70 minutes or until the center is set. You can check by gently shaking the cheesecake,
   and it should be mostly firm with a slightly jiggly center. Turn off the oven and let the cheesecake sit in the
   oven for 1 hour. Remove from the oven and let the cheesecake cool completely at room temperature, about an hour.
   Place the cheesecake in the refrigerator to chill overnight or at least 6 hours.
8. When ready to serve, carefully and slowly release the springform pan and remove the rim of the pan. Top the
   cheesecake with frosting or whipped cream, and more sprinkles (optional). Slice into slices by cutting with a sharp
   knife and enjoy!

Notes:

Recipe adapted from: Best Dessert Recipes

Nutrition:

Serving: 1 slice | Calories: 374