Birthday Cake Cheesecake
This Birthday Cake Cheesecake is thick and rich with a melt-in-your-mouth texture and the classic flavor of birthday cake. It’s a festive blue cheesecake loaded with sprinkles that always has everyone coming back for more.
When birthdays roll around, we love to make this cheesecake as a fun alternative to traditional birthday cake. Its festive color, rich texture, and delicious birthday cake flavor make it so good we sometimes make it just because!
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses simple ingredients found in your kitchen or local grocery store.
- Rich Texture: This is a dense, rich cheesecake that still melts in your mouth when you eat it.
- Delicious Flavor: This cheesecake tastes like a birthday cake with a bit of tang.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Crust
- Graham cracker crumbs
- Sugar
- Butter – melted
Cheesecake
- Cream cheese – softened
- Heavy cream
- Eggs
- Sugar
- Flour
- Vanilla
- Amoretti birthday cake syrup
- Aqua food coloring gel
- Confetti sprinkles
To Top
- Cool Whip
- Confetti sprinkles
🔪 How to Make Birthday Cake Cheesecake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Combine the crust ingredients and press them into the bottom and up the sides of a prepared 8-inch springform pan.
- Beat the heavy cream until stiff peaks form. Then, Mix the remaining cheesecake ingredients until combined. Add the aqua food coloring gel and sprinkles.
- Pour the batter into the pan on the middle rack and place baking dish with water on the bottom rack. Bake the cheesecake for a half hour at 325. Then, reduce the heat to 300 and bake for another 30 minutes.
- Chill in the fridge overnight before topping with Cool Whipped and sprinkles.
🥄 Equipment
- Measuring cups and spoons
- Stand mixer
- 8-inch springform pan
- Parchment paper
- Spatulas
- Cooling rack
- Piping bag with large fluted or star piping tip
🥫 Storage
Refrigerate this birthday cake cheesecake for up to 4 days in an air-tight container or cake container. For longer storage, freeze it for up to a month, wrapped in a double layer of plastic wrap and a layer of foil.
What to Serve with Birthday Cake Cheesecake
This cheesecake is delicious when paired with other treats as part of a larger dessert spread at parties. Some great options include cake mix truffles, Nutella bars, or lemon cake mix bars.
💭 Tips
- Bring your cold cheesecake batter ingredients to room temperature so they mix more easily.
- Be sure to use food coloring gel; liquid food coloring can change the consistency of the cheesecake
- DO NOT open the oven door while the cheesecake is cooling, or it could crack.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cooling a cheesecake in the oven allows it to cool gradually, reducing the chance that it will crack or sag.
You don’t have to, but it makes the cheesecake much prettier. A water bath adds humidity to the air inside the oven, preventing the top of the cheesecake from drying out and cracking.
Overmixing cheesecake batter is the most common culprit for a sagging cheesecake center. When the batter is overmixed, too much air is incorporated into it. As the cheesecake cooks, it rises too much due to the trapped air. After the air escapes, the center of the cheesecake sags.
🍽 More Recipes
Do you enjoy cheesecake? Then, try these delicious recipes.
- Strawberry Cheesecake Stuffed Cookies
- Raspberry Swirl Cheesecake
- No-Bake Oatmeal Cream Pie Cheesecake
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Birthday Cake Cheesecake
Equipment
- Measuring Cups and Spoons
- Stand mixer
- 8-inch springform pan
- parchment paper
- Spatulas
- cooling rack
- Piping bag with large fluted or star piping tip
Ingredients
CRUST:
- 2 cups graham cracker crumbs
- 1 Tablespoon sugar
- ½ cup Butter melted
FILLING:
- 32 ounces cream cheese softened
- ½ cup heavy cream
- 4 eggs
- 2 cups Sugar
- ½ cup flour
- 1 Tablespoon Vanilla
- ¼ cup Amoretti Birthday cake flavoring syrup
- Aqua food coloring gel – about 1/2 a teaspoon
- ½ cup Confetti Sprinkles
TO TOP:
- 12 ounces Cool Whip – placed in the refrigerator to thaw
- Confetti Sprinkles
Instructions
- Cut the Parchment paper to fit the bottom of the pan.
- Using a brush, brush the inside of the Spring-form pan with softened butter, bottom and sides.
- Place the Parchment paper in the bottom of the pan, over the butter, and set aside.
- Measure the crumbs into a bowl, add the Sugar and stir, and add the butter and stir well to coat.
- Press the crumbs into the bottom of the pan, and up the sides, making the crust even all the way around.
- Use a spoon to smooth the crumbs.
- In the Mixing bowl of a stand mixer, add the heavy cream, and mix on high until stiff peaks form.
- Add the softened cream cheese, Sugar, eggs, Vanilla, flour, and Amoretti Birthday cake syrup, and mix all ingredients, until well blended.
- Stop the mixer and scrape down the sides of the bowl, and mix until smooth and creamy.
- Add the Aqua food coloring gel, and mix well until all the cheesecake batter is a light aqua color; Depending on what brand of food coloring gel you use will depend on exactly how much you need.
- If you want a lighter color, use a little less, if you want a darker aqua color, use a little more.
- When you have the batter mixed, add the Confetti sprinkles to the batter, and mix on low for just about 10 seconds to blend the sprinkles into the batter.
- Pour the Cheesecake batter into the Spring-form pan.
- Place the oven rack in the middle of the oven.
- On the bottom rack, place a large pan of water – a 9 X 13 dish would work, or a broiler pan, just make sure it’s positioned underneath the Cheesecake.
- Place the Cheesecake in the oven, at 325 degrees, for 1/2 an hour, then turn the temperature to 300, and leave for another 1/2 an hour.
- When the hour is up, turn off the oven, and leave the Cheesecake in the oven for another hour, then remove the Cheesecake from the oven to a wire rack to cool completely.
- When the Cheesecake is cooled, cover the top with Parchment Paper, and then in foil.
- Place in the refrigerator overnight, and for 24 hours if possible; chilling it for 24 hours will make sure it is set firm.
- Start by removing the spring-form from the pan.
- Run a thin blade of a knife gently around the edge, between the spring-form pan, and the Cheesecake before removing the spring-form.
- Once you’ve loosened the Cheesecake and removed the Spring-form, place the Cheesecake on a Cake stand, or Cake plate, or if you choose, you can leave the Cheesecake on the bottom of the spring-form pan, and serve that way.
- Next, place the piping tip in a large pastry bag, and then place the Cool Whip in the pastry bag.
- Pipe big dollops of the Cool Whip all around the top edge of the Cheesecake. Sprinkle additional Confetti Sprinkles to fill the center top of the cheesecake.
- Place the Cheesecake back in the refrigerator until time to serve.
- Cut into 2 – 3 inch pieces, serve, and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
