Combine two favorite desserts to make this funfetti cheesecake — a silky vanilla New York–style cheesecake studded with colorful sprinkles and finished with vanilla frosting. It’s perfect for birthdays, celebrations, or whenever you want a festive twist on classic cheesecake! 
This recipe brings the joyful flavors of funfetti cake into a rich, creamy cheesecake. It begins with a crunchy graham-cracker crust, followed by a dense, velvety cheesecake filling flavored with vanilla and a touch of almond extract — the same subtle note that often makes funfetti cake taste familiar. Colorful sprinkles are folded into the batter for a party-ready interior, and the finished cheesecake is piped with vanilla frosting around the edges for that classic funfetti look.
Making Funfetti Cheesecake
Cheesecake can feel intimidating, so here are the key steps and helpful tips to get a reliable, crack-free result.
Start with the crust: combine graham crumbs (or store-bought graham-crumbs), brown sugar, and melted butter. The mixture should resemble damp sand and hold together when pressed. Press it into the bottom of a prepared 9-inch (23 cm) springform pan and up the sides about a third of the way. Bake the crust for 8–10 minutes to set and get a pleasant crunch.
For the filling, make sure all dairy and eggs are at room temperature so they blend smoothly. Beat the cream cheese and sugar until very smooth, pausing to scrape down the bowl a few times. Add the sour cream, vanilla, and almond extract. Whisk the eggs together in a separate bowl and add them to the batter in three additions, mixing gently. Overmixing after the eggs are added incorporates air, which can cause the cheesecake to rise, then deflate and crack as it cools.
Gently fold in the sprinkles by hand to minimize color bleeding. Avoid nonpareils (tiny round sugar pearls) because they bleed heavily; jimmies are acceptable but can bleed slightly. Sequin or confetti sprinkles (quins) are the best choice to preserve bright colors without discoloring the batter. 
Bake the cheesecake in a water bath to keep it moist and reduce cracking. Wrap the assembled springform pan tightly in aluminum foil (3–5 layers) before filling so water cannot seep in. For extra protection, you can place the pan inside an oven or slow-cooker bag before wrapping with foil. Put the wrapped springform into a large roasting pan, pour boiling water into the roasting pan until it reaches about 1/2–1 inch up the sides, and bake.
Note: If you’re worried about leaks from your springform pan, an oven-safe bag around the pan—secured with the oven-safe tie—adds insurance against water getting into the cheesecake. This is a simple trick that works well.
Bake the cheesecake at 325°F (170°C) for about 50–60 minutes. The center should still wobble slightly like pudding when gently nudged. Remove from the oven and cool slowly to room temperature, then chill in the refrigerator for at least 6 hours or overnight to set fully.
Baking Tips & Tricks
- Make sure cream cheese, sour cream, and eggs are at room temperature to ensure a smooth batter.
- Almond extract is optional but helps recreate the familiar funfetti cake flavor. Use 1/4 to 1/2 teaspoon depending on how pronounced you want the almond note.
- Cool the cheesecake gradually and chill it for at least 6 hours. Rapid temperature changes can cause cracking and affect texture.
If you enjoy funfetti flavors, try other sprinkle-filled recipes like funfetti cake, sprinkle cookies, or funfetti cupcakes for more celebration-worthy treats.
Funfetti Cheesecake
Fiona Dowling
Equipment
-
9-inch (23 cm) springform pan
-
Large roasting pan (large enough to fit the springform pan)
Ingredients
Graham Crust
- 1 2/3 cups graham crumbs
- 3 tablespoons brown sugar
- 6 tablespoons unsalted butter (84 grams), melted
Funfetti Cheesecake Filling
- 24 ounces full-fat cream cheese (680 grams), brick style, softened to room temperature
- 1 cup granulated sugar (200 grams)
- 2 teaspoons vanilla extract
- 1/4–1/2 teaspoon almond extract (optional)
- 1 cup sour cream (240 ml), room temperature
- 3 large eggs
- 1 large egg yolk (in addition to the 3 eggs)
- 1/2 to 3/4 cup sprinkles (jimmies or quins recommended)
Vanilla Frosting
- 1/2 cup unsalted butter (112 grams), softened
- 1 1/2–2 1/2 cups powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Food coloring (optional)
- 2–3 tablespoons whipping cream or milk
- Sprinkles for decorating
Instructions
- Preheat the oven to 350°F (180°C).
- Optionally wrap the outside of the springform pan in an oven bag or slow-cooker bag and secure it before adding foil.
- Wrap the outside of the springform pan with aluminum foil 3–5 times so the bottom and sides are well sealed.
- Lightly grease the pan.
Crust
- Mix graham crumbs and brown sugar, then stir in melted butter until the mixture resembles damp sand.
- Press into the prepared pan, forming a shallow lip up the sides.
- Bake 8–10 minutes. Reduce oven temperature to 325°F (170°C).
Cheesecake Filling
- Beat cream cheese and sugar until completely smooth, scraping the bowl as needed.
- Beat in sour cream, vanilla, and almond extract.
- Whisk the eggs and yolk together, then add to the mixture in three additions, mixing gently each time.
- Fold in the sprinkles very gently by hand.
Baking & Chilling the Cheesecake
- Place the springform in the roasting pan, pour in the batter, and smooth the top.
- Pour boiling water into the roasting pan until it reaches about 1/2–1 inch up the sides of the springform.
- Bake on a lower rack at 325°F (170°C) for 50–60 minutes, until the edges are set and the center still jiggles slightly.
- Remove from oven and cool to room temperature, then chill in the fridge for at least 6 hours or overnight.
Frosting & Serving
- Beat softened butter until smooth, add powdered sugar, vanilla, and a pinch of salt at low speed, increasing gradually.
- Alternate adding remaining powdered sugar with cream or milk until desired consistency and sweetness are reached. Add food coloring if desired.
- Transfer frosting to a piping bag and pipe around the cheesecake edges. Decorate with sprinkles.
- Run a thin, sharp knife around the cake to unstick it from the pan ring, then remove the ring. Slice with a sharp knife, wiping between cuts. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- Graham crumbs: Crush graham crackers or use store-bought crumbs. If graham crackers aren’t available, digestive biscuits make a good substitute (approx. 1 3/4–2 cups).
- Cream cheese: Use full-fat, brick-style cream cheese for best texture. Avoid spreadable or low-fat varieties.
- Room temperature: Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth batter.
- Make ahead: Cheesecake can be made the day before serving. Chill thoroughly before frosting and serving.
- Storage: Store leftovers covered in the fridge for up to 4 days.