Funfetti Cake Bottom Cheesecake

This is my most requested birthday treat. Funfetti? Cheesecake? TOGETHER? It is heavenly. In fact, my friend Jenna requested this for her birthday last year and then got engaged that same night. So basically, if you make or eat this cake, you will get engaged! Jk. But really, it’s so good that anyone that eats it may possibly propose to you. Let’s call it, Engagement Cheesecake.

(this takes a bit of time and needs to sit in the fridge for 6 hours or overnight so prepare accordingly!)

(recipe adapted from Life Love and Sugar)

what you need:

FUNFETTI CAKE BOTTOM “CRUST”

• 1/4 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/4 cup sour cream, room temperature
• 1 tsp vanilla extract
• 2 large egg whites, room temperature
• 3/4 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/4 cup milk, room temperature
• 1 tbsp water, room temperature
• 2 tbsp sprinkles
• Gel food coloring (colors your choice!)
• special equipment needed: springform pan, stand/electric mixer

CHEESECAKE FILLING

• 24 ounces cream cheese, room temperature
• 1 cup sugar
• 3 tbsp all purpose flour
• 1 cup sour cream, room temperature
• 1 tbsp vanilla extract
• 3 large eggs, room temperature
• 5 tbsp sprinkles

WHIPPED CREAM TOPPING

• 1 1/4 cups heavy whipping cream, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Gel food coloring (color your choice!)
• special equipment needed: icing/pastry bag

what you need to do:

Step 1) Funfetti Cake

• Preheat oven to 350°F.
• Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and spray the sides with cooking spray.
• Using your mixer, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. No less!!!!! You want it super creamy, this helps with a fluffy cake.
• Add the sour cream and vanilla extract and mix until well incorporated.
• Add the egg whites and mix until well combined.
• In a separate bowl, combine flour and baking powder.
• Add half of the dry ingredients to batter and mix until well incorporated.
• Add the milk and water and mix until well incorporated.
• Add the remaining dry ingredients and mix until well incorporated and smooth.
• Stir in the sprinkles and color the batter, if desired. I find it easier to mix the sprinkles and food color in by hand with a spatula. Be careful not to overmix!
• Spread the cake batter evenly into the bottom of the prepared pan. Bang the pan on the counter a few times to release the air bubbles in the batter.
• Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
• Adjust oven temperature to 300 degrees F.
• Once cooled a bit, remove the outside of the springform pan and clean it, removing the bits of bake cake that have set up inside the creases.
• Respray with cooking spray before putting it back on the pan with the cake.

Step 2) Funfetti Cheesecake

• Add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Do this on LOW SPEED. You do not want to whip air bubbles in the batter.
• Add the sour cream and vanilla extract mix on low speed until well combined.
• Add the eggs one at a time, mixing slowly to combine after each addition. Do not add an egg until the previous egg is completely incorporated.
• Scrape down the sides of the bowl to make sure no bits of egg are left out.
• Stir in the sprinkles by hand.
• Make sure the outside of your pan is cleaned and re-sprayed with cooking spray before pouring in the cheesecake.
• Once you add your clean and greased up springform pan, pour the cheesecake over the cooled cake.
• Bake for 1 hour. The center should be set, but still jiggly.
• Do not worry if there are cracks, you will be covering the top with frosting so it is okay if it cracks.
• Leaving the cheesecake in the oven, turn off the oven and leave the door closed for 30 minutes. The cheesecake will keep cooking but will as well, DO NOT open the door while this is going on.
• Crack the door of the oven for 30 more minutes to allow the cheesecake to continue to cool slowly.
• Remove the cheesecake from the oven and let cool at room temperature. Once it is cool, place it in the fridge for no less than 6 hours, but preferably overnight.

Step 3) Whipped Cream Topping

• The most important thing I will tell you in this recipe is that you MUST NOT frost this cake until it 1000000% COMPLETELY COOLED. Seriously. You may think after 4 hours in the fridge it is cooled, but trust me, it is not. I have learned this the hardest way possible.

• Anywho, put the bowl of your standmixer in the freezer for a few minutes while you prepare the rest of the ingredients. This is my big ~tip for making homemade whipped cream.
• Take your bowl out of the freezer and add your heavy cream, powdered sugar, and vanilla extra.
• Using the whisk attachment, whip the cream until stiff peaks form.
• Add in your food coloring, if desired.
• Pipe (or spread) the whipped cream on top of the cheesecake.
• I have used the round tip to make little bubbles and I have also used a star tip! Both look great.
• Top with more sprinkles!
• Store in the fridge until ready to serve.