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5 from 1 vote

Funfetti Cheesecake

This is a fun colorful recipe that's so easy to make. Add some rainbow sprinkles for pops of color and sugar to make this a real celebration worthy cheesecake.
Prep Time10 mins
Cook Time1 hr 25 mins
Refrigerate For4 hrs
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 458kcal



  • 1 1/2 cups graham cracker crumbs
  • 7 tbsp unsalted butter


  • 24 ounces softened cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 3/4 cup sprinkles
  • 1 tsp vanilla extract
  • 3 eggs


  • Preheat oven to 325 F.
  • Wrap an 8-inch springform pan with aluminum foil, Set aside.
  • Add melted butter to the graham cookie crumbs and press onto the bottom of an 8-in. spring form pan, Set aside.
  • For filling, beat the softened cream cheese until smooth.
  • Add sugar, sour cream, and vanilla and mix until well incorporated.
  • Add the eggs one at a time and mix until incorporated, do not overmix. Fold in the sprinkles.
  • Pour the filling over the crust.
  • To prepare the water bath, place the 8-inch springform pan into a larger baking dish and pour in some boiling water, about 1 inch of water.
  • Place the cheesecake in the prepared water bath in the oven and let it bake for 10 minutes.
  • Ten minutes later reduce the heat to 300 F and let it bake for an additional 1 hour and 15 minutes.
  • Turn the oven off and let it sit in the oven for 30 minutes.
  • Open the oven doors slightly and let it sit for an additional 10 minutes.
  • Carefully remove cheesecake from water bath and run a knife along the sides
  • Let the cheesecake cool at room temperature for about 1 hour and then place it in the fridge for a minimum of 4 hours.
  • Decorate it with extra sprinkles and enjoy!



Calories: 458kcal | Carbohydrates: 37g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 131mg | Sodium: 283mg | Potassium: 139mg | Sugar: 30g | Vitamin A: 1145IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 0.9mg