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Funfetti Birthday Cheesecake

A buttery shortbread crust, creamy sprinkle-dotted cheesecake filling, white chocolate ganache, and vanilla bean whipped cream make up this 9-Inch Funfetti Birthday Cheesecake. 
Course: Dessert, snack mix, sweets
Cuisine: American
Keyword: 9-inch, cheesecake, funfetti, short
Servings: 12

Ingredients

For the Crust:

  • 2 ½ Cups Shortbread Cookie Crumbs
  • ½ Cup Salted Butter, melted
  • 2 Tablespoon Granulated Sugar

For the Cheesecake Filling:

  • 24 Ounces Cream Cheese, softened to room temperature
  • 1 ½ Cups Granulated Sugar
  • ⅔ Cup Heavy Cream
  • 1 Tablespoon Pure Vanilla Bean Paste
  • 3 Large Eggs, room temperature
  • ⅓ Cup Rainbow Sprinkles

For the White Chocolate Ganache:

  • ½ Cup White Chocolate Chips
  • ¼ Cup Heavy Cream

For the Vanilla Bean Whipped Cream:

  • ⅔ Cup Heavy Cream
  • 1 ½ Tablespoons Granulated Sugar
  • 1 Teaspoon Pure Vanilla Bean Paste

Topping:

  • 2 Tablespoons Rainbow Sprinkles

Instructions

  • For the crust: Line a 9-inch springform pan with parchment paper.
    Mix the cookie crumbs, the melted butter, and sugar in a medium bowl with a fork until fully combined. The texture should be like wet sand. Press the crust into the 9-prepared pan, working your way up the sides a bit. Using the bottom of a glass, press the bottom and edges until it is firmly and evenly covering the pan and the sides. Set aside. 
  • For the cheesecake filling: Beat the cream cheese and the sugar on medium for about 2 minutes. Cream cheese should be light and fluffy. Add the heavy cream and vanilla bean paste, mixing until incorporated, about 20 seconds. Add each egg at a time, and mix until just incorporated. Do not over-mix the eggs into the batter. Gently fold the sprinkles into the filling until evenly incorporated.
    Pour the batter into the prepared pan. Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. You can also use a waterproof cheesecake bath liner (see blog for link).
    Bake at 350° for 1 hour and 45 min. If you find that you top is browning too quickly, lightly cover it with foil at the 60 minute mark. Cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the water bath for 30 minutes. Remove it from the water bath and place in the refrigerator for 2 to 3 hours or overnight to chill completely.
  • For the ganache and whipped cream: Begin by making the ganache. Heat the heavy cream in a small bowl on high for 60 seconds in the microwave. Alternatively you can heat it on medium in a pan on the stovetop until it is starting to steam but not boiling. Place the white chocolate chips in the bowl and let it sit untouched for five minutes. Ensure all of the chips are covered by the cream. Whip the ganache until smooth, about a minute. Pour it over the chilled cheesecake and place it back into the fridge while you make the whipped cream.
    Place the heavy cream, granulated sugar, and vanilla bean paste into a small bowl and whip with a hand mixer for two to three minutes or until stiff peaks form. Pipe or spread the whipped cream on top of the ganache. Top with more rainbow sprinkles.
    Serve and store any leftovers in the refrigerator for up to five day. Best stored without the homemade whipped cream, but it should last overnight just fine. By day three it could get a little runny, and if that’s the case, simply scrape it off and enjoy without or make a new batch of whipped cream.

Notes

See blog for ingredient list in leu of dairy and gluten.