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Cheesecake Birthday Cake

Cheesecake Birthday Cake Recipe

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Calories: 742
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • Pinch of salt
  • 4 (8-oz) blocks cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 tsp finely grated lemon zest (optional)
  • 1 cup unsalted butter, softened
  • 3 ½ cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2-3 tbsp whole milk or heavy cream
  • Pinch of salt
  • ½ cup rainbow sprinkles

Method
 

  1. Preheat oven to 325°F. Mix graham cracker crumbs, 2 tbsp sugar, salt, and melted butter; press firmly into a 9-inch springform pan. Bake 10 minutes, then cool.
  2. Beat cream cheese until smooth, add 1 ¼ cups sugar, flour, and lemon zest; beat until fluffy.
  3. With mixer on low, add eggs one at a time, then sour cream and 2 tsp vanilla, until just combined. Pour over crust.
  4. Wrap pan in foil, set in water bath. Bake 55-65 minutes until edges are set and center jiggles as one. Cool in oven 1 hour, then refrigerate 6 hours or overnight.
  5. For frosting, beat 1 cup butter until creamy, gradually add powdered sugar, then 2 tsp vanilla, milk, and salt. Spread on chilled cheesecake.
  6. Top with sprinkles, pressing gently. Slice with hot, dry knife.

Notes

Chill the cheesecake overnight for the cleanest slices and best texture. If the buttercream softens too much while decorating, pop the cheesecake in the fridge for 10 minutes before adding sprinkles.