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Funfetti Cheesecake Cake

Funfetti Cheesecake Cake: Celebrate with a Burst of Joy

This Funfetti Cheesecake Cake combines fluffy layers of cake with a creamy cheesecake center, perfect for any joyful occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 8 oz Cream Cheese consider vegan for a dairy-free option
  • 1 cup Granulated Sugar standard is recommended for optimal flavor
  • 2 tbsp All-Purpose Flour swap for gluten-free blend if needed
  • 2 Large Eggs plus 1 yolk and 3 whites for binding
  • 1/2 cup Sour Cream Greek yogurt is a great alternative
  • 1 tbsp Vanilla Extract experiment with almond extract for flavor
For the Cake
  • 10 tbsp Unsalted Butter can be replaced with vegan butter for dairy-free
  • 2/3 cup Whole Milk oat or almond milk can be used as alternatives
  • 2/3 cup Rainbow Sprinkles switch out for any bright sprinkles
For the Frosting
  • 1 cup Unsalted Butter vegan butter will keep it dairy-free
  • 3-3.5 cups Powdered Sugar adjust to your sweetness preference
  • 1/2 cup Rainbow Sprinkles for topping

Equipment

  • Oven
  • Mixing bowls
  • Springform Pan
  • Baking Pan for Water Bath
  • measuring cups
  • measuring spoons
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat oven to 325°F (163°C). Beat cream cheese until smooth, mix in sugar and flour. Add eggs one at a time, fold in sour cream and vanilla. Pour into greased springform pan in water bath. Bake for 30-35 minutes until slightly jiggly. Cool and freeze overnight.
  2. Preheat oven to 350°F (175°C). In another bowl, sift flour, baking powder, and salt. Cream butter and sugar until fluffy. Mix in eggs, then alternate with dry ingredients and milk, folding in sprinkles. Divide batter into greased cake pans and bake for 20-25 minutes. Cool completely.
  3. Beat cream cheese and butter until fluffy, gradually add powdered sugar. Mix in vanilla and fold in sprinkles. Adjust consistency with powdered sugar if needed.
  4. Layer the cake: Place one cake layer on a platter, cover with frosting, place cheesecake layer on top, add more frosting, then top with second cake layer. Frost sides and top, decorate with additional sprinkles, refrigerate until serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Allow both cheesecake and cake layers to cool completely before assembling. Use a water bath for the cheesecake to prevent cracking.

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