Description

This Birthday Cheesecake is a festive twist on classic New York-style cheesecake, featuring a rich, dense, and creamy filling with rainbow jimmies for a fun pop of color. Perfect for birthdays or special celebrations.

Ingredients

1 ½ cups (126 g) graham cracker crumbs

2 tablespoons granulated sugar

⅓ cup unsalted butter, melted

4 packages (8 oz each) cream cheese, softened

1 ¼ cups (250 g) granulated sugar

½ cup (115 g) sour cream

2 teaspoons vanilla extract

5 large eggs, room temperature

½ cup rainbow jimmies (or sprinkles)

6–8 oz whipped cream (for topping)

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined with a sand-like texture.
Press the mixture into the bottom and ⅔ up the sides of a 9-inch springform pan lined with parchment paper.
Wrap two pieces of heavy-duty aluminum foil around the bottom and sides of the pan. Set aside.
In a stand mixer fitted with a paddle attachment, beat softened cream cheese until smooth.
Add sugar and beat on high until fully combined, scraping the sides as needed.
Mix in sour cream and vanilla extract until smooth and creamy.
On low speed, add eggs one at a time, blending well after each addition.
Remove bowl and fold in rainbow jimmies using a spatula.
Pour the filling into the prepared crust in the springform pan.
Place the springform pan into a larger roasting pan. Add hot water to the larger pan until it comes halfway up the side of the springform pan.
Bake for 60–70 minutes until the top is lightly golden and center is just set.
Remove from oven and let cool completely on a wire rack.
Once cooled, pipe whipped cream dollops on top and sprinkle additional rainbow jimmies if desired.
Chill the cheesecake in the fridge for at least 4 hours or overnight before serving.

Notes

Use gluten-free graham crackers for a gluten-free version.

Add mini chocolate chips or fruit purée to the filling for a variation.

Use any kind of sprinkles to match a theme or holiday.

Chill overnight for best flavor and texture.

No reheating needed—cheesecake is best served chilled.

You can make mini cheesecakes using muffin tins and cupcake liners.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 430
Sugar: 27g
Sodium: 280mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 6g
Cholesterol: 135mg