Birthday Cake Cheesecake
Birthday Cheesecake is the perfect dessert for celebrating! A delicious cheesecake base with the addition of a few choice ingredients leaves you with both the taste of cheesecake and birthday cake!
Servings: 10 slices
Ingredients
Graham Cracker Crust
- 1 3/4 cup graham cracker crumbs 13 sheets (200 grams)
- 1/3 cup granulated sugar (66 grams)
- 8 tablespoons unsalted butter melted (113 grams)
Cheesecake
- 24 ounces cream cheese room temperature (678 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 3 large eggs room temperature
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon butter extract read more here
- 1/2 cup of rainbow sprinkles
Instructions
Graham Cracker Crust
- Preheat your oven to 375 degrees Fahrenheit. Cut a circle of parchment paper to match the bottom of a 9 inch spring form cake pan. Spray the sides of the pan with cooking spray. Set aside.
- Combine the graham cracker crumbs, sugar, and butter. It should resemble wet sand. I like to crush the crackers in a food processor and then add the sugar and butter right to that to combine.1 3/4 cup graham cracker crumbs, 1/3 cup granulated sugar, 8 tablespoons unsalted butter
- Bake the crust for 6 to 8 minutes or until the edges begin to turn golden brown. When you take the crust out of the oven, lower the temperature to 325 degrees Fahrenheit.
Cheesecake
- While the crust is baking, beat the cream cheese in a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat until smooth, scraping down the sides of the mixing bowl with a rubber spatula as needed.24 ounces cream cheese
- Beat in the sugar. Then beat in the eggs, one at a time. Beat in the flour. Finally, beat in the vanilla, almond extract, and butter extract. Beat until smooth.3/4 cup granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 teaspoon butter extract, 2 tablespoons flour
- Slowly mix in all the sprinkles with a spoon.1/2 cup of rainbow sprinkles
- Pour the batter over the hot crust. Double-check that your oven has been reduced to 325 degrees Fahrenheit. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for 1 hour. Remove from the oven and let cool on the counter for at least another hour, being careful not to move it to the refrigerator too quickly. The slower the cheesecake cools, the less likely it will be to crack. Cool in the refrigerator for at least four hours.
- Before serving, make some stabilized whipped cream. Run a small sharp knife around the edges of the cheesecake before removing the side piece of the spring form pan. Then pipe the whipped cream onto the cheesecake and add more sprinkles.