Copycat Cheesecake Factory Funfetti Cheesecake
With the launch of the new Celebration Cheesecake, suddenly everybody was talking about this Cheesecake Factory recipe. If you can't go to the restaurant to try it yourself, we've got this Copycat Cheesecake Factory Funfetti Cheesecake for you. With plenty of rainbow sprinkles, this copycat Cheesecake Factory cheesecake can sure kick any party up a notch. Serving at least 12 people, this large cheesecake recipe will help you understand everyone's obsession with all things Funfetti!
More Recipes to Crave
We are thrilled that you enjoyed the Copycat Cheesecake Factory Funfetti Cheesecake recipe! If you loved the fun and festive twist on a classic dessert, we have some more delicious recipes that we think you will enjoy making.
For a reader who enjoys baking and indulging in sweet treats, we highly recommend trying out a recipe for Homemade Funfetti Cake. This colorful and sprinkles-filled cake is perfect for celebrating birthdays, special occasions, or simply satisfying your sweet tooth. The recipe is relatively easy to follow and can be a fun project for bakers of all skill levels.
If you are looking for a savory dish to balance out your dessert cravings, we suggest trying out a recipe for Homemade Mac and Cheese. This comforting and creamy dish will surely become a new favorite in your recipe repertoire. You can customize it with different cheeses, toppings, or mix-ins to make it your own and impress your family and friends with your culinary skills.
Lastly, for a refreshing and light meal option, consider making a Summer Berry Salad with Poppyseed Dressing. This vibrant and flavorful salad is perfect for the warmer months when fresh berries are in season. The combination of sweet berries, crunchy nuts, and tangy dressing creates a well-balanced and satisfying dish that can be enjoyed as a side or main course.
We hope you enjoy trying out these recipe recommendations and continue to have fun experimenting in the kitchen!
Yields12 servings
Preparation Time45 min
Cooking Time1 hr 35 min
Ingredients
- Cake:
- 8 tablespoon unsalted butter, room temp
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1 egg
- 3/4 cup milk
- 1/4 cup sour cream
- 1 tablespoon vanilla
- 2/3 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2/3 cup rainbow sprinkles (Jimmies)
- Cheesecake:
- 8 tablespoon unsalted butter, room temp
- 1/2 cup sugar
- 16 ounce cream cheese, room temp
- 1 1/2 ounce Cook and Serve vanilla pudding
- 2 eggs
- 1 teaspoon baking powder
- Buttercream Frosting:
- 1 pound unsalted butter, room temp
- 6 cup confectioners' sugar
- 1/2 cup heavy cream
This cheesecake recipe is one you'll want to keep in your recipe book:Copycat Cheesecake Factory Oreo Cheesecake Recipe
Instructions
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Heat oven to 350 degrees. Grease 2 9-inch baking pans then line with parchment paper.
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In the bowl of a stand mixer beat the butter, sugar and brown sugar until creamy.
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Add the egg, milk and sour cream and mix well. Add the vanilla and mix.
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Add the flour, baking powder, baking soda and salt and mix until blended in.
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Gently fold in the sprinkles.
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Divide the batter between the 2 cake pans. Bake for 30-35 minutes until cakes are golden and done when a wooden skewer inserted in the middle of the cake comes out clean.
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Let cakes cool in the pans for 10-15 minutes then carefully invert to a cooling rack to fully cool.
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For the cheesecake layer, lower the oven to 325. Grease a 9-inch cake pan then line with parchment paper. Lightly grease the parchment paper.
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In the bowl of a stand mixer cream the butter with the sugar using the paddle attachment.
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Add in the cream cheese a bit at a time until fully incorporated and smooth.
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Add the eggs one a time. Mix in the pudding and baking powder until blended in. Pour the batter into the prepared cake pan.
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Bake for 55-60 minutes until the top is set and golden.
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Let the cheesecake cool then cover the cake pan with plastic wrap and foil and place in the freezer until frozen.
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When the cheesecake is ready to assemble prepare the buttercream.
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In the bowl of a stand mixer beat the butter with the whisk attachment until light and fluffy. Add the confectioner’ sugar a bit at a time until incorporated. Add the cream and beat until fluffy.
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Evenly divide the buttercream into 3 bowls. Tint one pink, tint one blue and leave one white.
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Place one cake layer on a cake stand or plate. Frost with the blue buttercream. Remove the cheesecake from the freezer and remove from the cake pan. Place the cheesecake layer on top of the cake layer and frost with the pink buttercream. Add the second cake layer on top and frost with the white buttercream. Top with more rainbow sprinkles.
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Keep cake chilled or bring to room temp to serve.