Ingredients
Scale
- 16 oz Cream cheese (room temperature)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 cup Sour cream (room temperature or greek yogurt)
- 2 Large eggs (room temperature)
- 1 Egg yolk (room temperature)
- 1/4 cup Rainbow jimmie sprinkles
- 1 3/4 cup All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil (canola or vegetable)
- 1 cup White granulated sugar
- 1 TBSP Pure vanilla extract
- 1/4 cup Sour cream (room temperature or greek yogurt)
- 2 Large eggs (room temperature)
- 1/2 cup Buttermilk (room temperature)
- 1/3 cup Rainbow jimmie sprinkles
- 2 oz Cream cheese (room temperature)
- 1 TBSP Heavy cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray and place a parchment paper circle at the bottom before spraying again.
- In a mixing bowl, beat the cream cheese and sugar at high speed for 2 minutes and scrape the bowl.
- Mix in the vanilla and sour cream, then add the eggs and egg yolk, mixing at low speed until just incorporated.
- Remove from the mixer and use a spatula to combine the batter, adding sprinkles after the cake batter is ready to prevent bleeding.
- In another bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
- Beat the butter, oil, and sugar at high speed for 2 minutes until fluffy and pale.
- Incorporate the vanilla, sour cream, and eggs at medium speed until mixed well, then scrape the bowl.
- Add the dry ingredients and buttermilk and mix on low until just combined. Use a spatula to add sprinkles at the end.
- Spread the cake batter in the prepared pan, followed by the cheesecake batter on top. Spread it evenly.
- Bake for 55-65 minutes until the cheesecake jiggles slightly in the center. Cool completely on a wire rack.
- Cover with foil and chill in the fridge for at least 6 hours or overnight.
- In a small bowl, beat the cream cheese and heavy cream until creamy.
- In a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla until it thickens, then add the cream cheese mixture and whip until stiff peaks form.
- Once chilled, remove the cake from the pan and the parchment paper. Spread whipped cream on top and decorate with additional sprinkles.
Notes
Ensure all ingredients are at room temperature for better mixing results.
Chilling the cheesecake overnight intensifies the flavors and improves texture.
Feel free to use any type of sprinkles for different effects and colors.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 21g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.