This Funfetti Cheesecake is packed full of flavor and color! A healthy dose of rainbow sprinkles make this cheesecake perfect for celebrations of any kind!
Sprinkles galore today! I am in love with this cheesecake. Not only is it delicious, but it is so fun too! The hardest part about making it was just waiting for it to chill completely!
I started out my morning with a quick run to the supermarket to pick up some last minute ingredients for the cheesecake. After I got home I put the delicious concoction together and then had to wait until past dark before I could enjoy it!
I will say though it did give me the opportunity to try out my new professional light! About a week ago my boyfriend sent me a soft box (a photography light) to use to help improve lighting in my photos. Setting the thing up for the first time was a struggle, and when I first started using it I was getting so frustrated that all my photos looked either way too bright or way too dark! After several breaks/freakouts I got back to it and was finally able to manage the thing a bit better.
Now that I’m not going nuts trying to figure it out, it is actually quite helpful! While I like taking most of my photos in natural light, sometimes it is just not possible. The recipe will not be ready in time or I’ll have to work during prime sunshine hours. That is where this light steps in. Like with the cheesecake, it was not fully ready until about 8:30pm eliminating my possibility of shooting in natural light. But then it was this light to the rescue!
While I’m still toying with it, I love that it allows me to take photos when is convenient for me, not for the sun. Hopefully it helps me take my photography to the next level! After all, practice makes perfect.
- 9 full graham cracker sheets, crushed to crumbs
- 1/3 cup white granulated sugar
- 5 1/2 tbs unsalted butter, melted
- 24oz reduced fat cream cheese, softened
- 1 1/4 cups white granulated sugar
- 1 cup plain Greek yogurt
- 1 tbs vanilla extract
- 3 eggs
- 3/4 cup rainbow sprinkles
- Preheat oven to 350F. Grease a 9" springform pan well on all sides. Wrap outside of pan tightly in aluminum foil.
- Mix graham cracker crumbs, 1/3 cup sugar, and butter in a bowl until well combined and the texture resembles sand. Press graham cracker mixture firmly into the bottom of the greased springform pan, compacting the crumbs both on the bottom and about 1" up the sides of the pan. Place crust in the oven to bake for 7-8 minutes. Remove cooked crust from the oven and allow to cool slightly while preparing the filling.
- In the bowl of a standing mixture, beat together cream cheese and sugar. Beat for 3-4 minutes or until the mixture is very light and creamy. Add Greek yogurt and vanilla and beat until combined.
- Add eggs one at a time, beating just until combined after each addition. Remove mixing bowl from the stand and gently stir in sprinkles just until they are scattered throughout the batter (be careful not to overmix!).
- Pour filling into cooled graham cracker crust. Place springform pan in a large roasting pan filled with 1" of hot water (about 2 cups of water total). Bake 60-65 minutes until all but 3 inches of the cake's center are set and do not jiggle.
- Allow cheesecake to cool at room temperature, then refrigerate 6-24 hours before serving to allow the cheesecake to set and chill.
- 1. The aluminum foil will help prevent water from seeping into the pan. The water bath helps the cheesecake cook more evenly.
- 2. The longer the cheesecake can set in the fridge, the better. It will become more firm and reduce bleeding of the sprinkle colors.
- 3. I recommend using rainbow sprinkles/jimmies like pictured. Do not use nonpareils- they will bleed and discolor your batter!
Enjoy this Funfetti Cheesecake? You may also enjoy this Pineapple Cream Cheese Pie!