How to Make a Birthday Cake Cheesecake Recipe

Get ready for the best birthday cake cheesecake recipe. This is perfect for a cheesecake lover on their birthday full of rainbow sprinkles for a beautiful yummy birthday flavored treat.

More Birthday Ideas to check out: Tips for throwing a large family birthday party, DIY Birthday Ideas, and  Birthday Don’t Eat Pete.

Get ready to embark on a delightful culinary journey with our scrumptious Birthday Cake Cheesecake recipe! This heavenly dessert is a perfect fusion of creamy cheesecake, lots of sprinkles and the nostalgic flavors of a classic birthday cake for a perfect dessert alternative to cake. With its sweet, crunchy crust and creamy cheesecake filling, it’s bound to become a favorite birthday dessert.

Why You’ll Love This Recipe

Indulge in the best of both worlds with our Birthday Cake Cheesecake recipe! Firstly, it’s a celebration of flavors—imagine sinking your teeth into a slice of creamy cheesecake that tastes just like your favorite birthday cake from the bakery. The blend of vanilla, sprinkles, and a hint of sweetness will transport you back to childhood birthday parties with every bite. 

Secondly, this recipe is a breeze to whip up, making it perfect for any occasion, from intimate gatherings to grand celebrations. Plus, its vibrant aqua hue and colorful confetti sprinkles add a festive touch that’s sure to impress your guests.

Ingredients:

Before you start to baking the easy birthday cake cheesecake, be sure you have all of these ingredients on hand.

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Crust:

• 2 cups graham cracker crumbs
• 1 tablespoon sugar
• 1 stick butter, melted

Filling:

• 4 (8-ounce) packages cream cheese, softened
• 1/2 cup heavy cream
• 4 eggs
• 2 cups sugar
• 1/2 cup flour
• 1 tablespoon vanilla extract
• 1/4 cup Amoretti Birthday Cake flavoring syrup
• Aqua food coloring gel (about 1/2 teaspoon)
• 1/2 cup confetti sprinkles

To Top:

• 1 (12-ounce) container Cool Whip, thawed
• Additional confetti sprinkles

How to Make the Recipe:

Let’s get baking. We will start with the crust, and then add the filling cheesecake mixture.

1. Prepare the crust: Cut parchment paper to fit the bottom of an 8-inch springform pan. Brush the inside of the pan with softened butter, then line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of the springform pan to form an even crust.
2. Preheat the oven to 325°F. In a stand mixer (or use an electric hand mixer with a large mixing bowl), whip the heavy cream until stiff peaks form. Add the softened cream cheese, sugar, eggs, flour, vanilla extract, and Amoretti Birthday Cake syrup. Mix until smooth and creamy, scraping down the sides of the bowl as needed.
3. Add aqua food coloring gel to achieve the desired hue, then fold in the confetti sprinkles. Pour the cheesecake batter into the prepared crust and smooth the top with a rubber spatula or back of a spoon.
4. Place a large pan of water on the bottom rack of the oven, then place the cheesecake on the middle rack. Bake at 325°F for 30 minutes, then reduce the temperature to 300°F and bake birthday cheesecake for an additional 30 minutes. Turn off the oven and let the cheesecake sit inside for another hour before removing it to cool completely on a wire rack.
5. Once cooled, cover the cheesecake with parchment paper and aluminum foil, then refrigerate overnight (preferably 24 hours) to set firm.
6. To top the cheesecake, remove it from the springform pan and place it on a cake stand. Pipe dollops of Cool Whip or whipped cream around the edge and sprinkle additional colorful sprinkles on top of the cheesecake. Chill until ready to serve. Cut into 8 to 10 individual slices and serve!

Springform Pan Removal Tips:

I know that springform pans can be a little bit intimidating, here are some tips for easy removal:

• Chill Before Unmolding: After baking, allow the cheesecake to cool completely in the refrigerator before attempting to remove it from the springform pan. This will help firm up the cheesecake and prevent it from sticking to the sides of the pan.
• Use a Thin Blade: Before unlatching the sides of the springform pan, run a thin blade or offset spatula around the edge of the cheesecake to loosen it from the pan. This will help ensure a clean and smooth release without damaging the edges of the cheesecake.

Places to Enjoy this Recipe:

Use in place of traditional cake or cheesecake at any of these fun places:

• Birthday celebrations and parties
• Family gatherings
• Potluck dinners
• Dessert buffets
• Holiday celebrations
• Anniversaries

Variations for the Recipe:

While we love the recipe as is and for the best results I recommend following the recipe to a tee, but here are some ways to mix it up if you want.

• Try different flavors of syrup for a unique twist, such as chocolate or strawberry.
• Experiment with different colors of food coloring gel to match the theme of your event.
• Substitute crushed Oreos or chocolate wafers for the graham cracker crust for a chocolatey variation.
• Substitute crushed golden Oreos for a twist on a classic graham cracker crust. This will make a sweet Golden Oreo Crust.

Can the Recipe Be Stored or Made Ahead?

Yes, the Birthday Cake Cheesecake can be stored in the refrigerator for up to 3 days. It’s best to make it ahead and chill for 24 hours before serving to allow the flavors to meld and the cheesecake to set properly.

Common Questions About the Recipe:

Can I use regular cake mix instead of Amoretti Birthday Cake syrup?

While you can experiment with cake mix or, the Amoretti syrup provides a more concentrated flavor without altering the texture of the cheesecake.

Can I use cake batter extract instead of Amoretti Birthday Cake syrup?

I haven’t tried it myself, but yes, you could substitute cake batter extract. Although you might need to use less than if using the syrup.

Can I freeze leftover cheesecake?

​Yes, you can freeze slices of cheesecake in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.

Can I use Rainbow Jimmies?

Yes, I haven’t tested it in this recipe, but you can decorate with them or use a same amount for the cheesecake recipe.

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Birthday Cake Cheesecake Recipe

This Birthday cake Cheesecake is absolutely delicious, and it’s sure to please all the dessert lovers at your table. It’s thick and rich, and yet light enough to melt in your mouth. It’s got a sweet crunchy graham cracker crust, and thick cheesecake that actually tastes like Birthday cake, you know, the delicious white birthday cake from the bakery that everyone loves! This is sure to become a favorite, so make sure you keep this one handy.

Prep Time50 minutes mins

Cook Time1 hour hr

chill time1 day d

Total Time1 day d 1 hour hr 50 minutes mins

Course: Dessert

Cuisine: American

Keyword: birthday cake, birthday cake cheesecake, cake batter, cheesecake, cheesecake recipe

Servings: 8 slices

Equipment

• Stand mixer (or a hand mixer)
• piping bag
• large fluted or star piping tip
• Spatulas
• Parchment paper
• 8 inch Spring-form pan 3 to 4 inch sides needed

Ingredients

Crust

• 2 cups graham cracker crumbs
• 1 Tablespoon sugar
• 1 stick Butter melted

Filling

• 4 8 ounce packages of cream cheese softened
• 1/2 cup heavy cream
• 4 eggs
• 2 cups Sugar
• 1/2 cup flour
• 1 Tablespoon Vanilla
• 1/4 cup Amoretti Birthday cake flavoring syrup
• Aqua food coloring gel about 1/2 a teaspoon
• 1/2 cup Confetti Sprinkles

Toppings

• 1 12 ounce container of 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.

Notes

When adding toppings and removing from pan: I would do this early if you’re having guests, or family for dinner, brunch, or just because. This takes about half an hour, and it’s gorgeous when finished.

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!

In conclusion, our Birthday Cake Cheesecake recipe is a perfect way to celebrate whether or not it is your birthday or not. Try this delectable birthday cheesecake recipe that combines the best of both worlds—cheesecake and birthday cake—in one irresistible dessert. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this recipe is sure to delight your taste buds. So why wait? Whip up a batch today and let the festivities begin! Happy Baking and Happy Birthday!

More delicious desserts to try:

• Easy Classic Cheesecake Recipe
• Cinnamon Rolls with Half and Half
• Heart Shaped Cake
• Berry Custard Pie

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