Swirls of delicious cheesecake and swirls of funfetti birthday cake baked on a graham cracker crust and frosted with a cream cheese frosting. It's the perfect birthday cake cheesecake!
Course Dessert
Cuisine American
Keyword cheesecake, birthday, cake
Servings 12
Author Molly Murphy
Ingredients
FOR THE GRAHAM CRACKER CRUST
2 ½cupsgraham cracker crumbs fine crumb
¼cupgranulated sugar
½cupunsalted butter melted
FOR THE CAKE
½cupunsalted butter room temperature
1cupsgranulated sugar
1Tablespoonsvegetable oil
3large egg whites room temperature
2tablespoonssour cream room temperature
2teaspoonspure vanilla extract
1 ½cupsall-purpose flour
1 ¾teaspoonsbaking powder
¾teaspoonsalt
½cupbuttermilk room temperature
2tablespoonsrainbow sprinkles
Optional: Pink food gel
FOR THE CHEESECAKE FILLING
16ouncesfull-fat cream cheese2 blocks room temperature
Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the bottom of the pan. Set aside.
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Add the melted unsalted butter to the crumb mixture and mix until combined.
Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides.
Bake the crust in the preheated oven for 14 minutes. Remove from the oven and let it cool while you prepare the cake batter.
FOR THE CAKE
Keep your oven at 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway up the pan. Set aside.
In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 3 minutes.
With the mixer on medium speed, start adding the egg whites, one at a time, to the bowl, scraping the bottom and the sides with a rubber spatula, each addition. After all the egg whites have been added, add the sour cream and vanilla. Mix on medium speed just until combined.
Add half of the dry ingredients and half of the buttermilk and mix on low until fully incorporated. Finally, add the rest of the dry ingredients and the rest of the buttermilk, mix on low until smooth and creamy, do not over mix
With a rubber spatula, fold in the sprinkles and the pink food coloring, a little goes a long way. I love using red food gel from Americolor.
Set aside while you make the cheesecake batter.
FOR THE CHEESECAKE BATTER
In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
With the mixer on low speed, add the egg yolk and whole eggs all at once and mix until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
With a rubber spatula, gently fold in the salt, vanilla extract, and the corn starch. Mix until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
Assembly
After preparing both the cake batter and cheesecake batter, start by adding the first half of the cake batter on top of the baked graham cracker crust. Spread it evenly across the crust.
Next, add the first half of the cheesecake batter in three portions on top of the cake batter. It's important not to swirl or spread it at this stage.
Now, add the remaining cake batter on top of the cheesecake batter. Do not spread it; simply pour it on top.
Similarly, add the remaining cheesecake batter on top of the cake batter in three portions. Again, avoid swirling or spreading it.
Using a small offset spatula or the back of a spoon, gently spread the cheesecake batter to cover the cake batter. Try to get the cheesecake batter as close to the edges as possible without spreading it too much. It's okay if a little of the cake batter is showing.
Bake in the prepped water bath pan for 60-70 minutes. Bake until the middle of the cheesecake has a slight jiggle. When it begins to slightly brown on the top, your cake is done!
Let it chill on the counter for an hour and place in the fridge to chill for at least 4 to set up. When you are ready to serve make the cream cheese frosting.
FOR THE CREAM CHEESE FROSTING
In the bowl medium size bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low speed, add the powdered sugar, followed by the vanilla, and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
Once the cheesecake is completely chilled, take the back of a spoon or an small offset spatula and frost the top of the cheesecake, sprinkle with sprinkles and serve chilled!