Birthday Cake Cheesecake
A New York style cheesecake dressed up as birthday cake with cake batter extract, colorful sprinkles, and a whipped cream cheese frosting.
- Prep Time
- 30 min
- Cook Time
- 1 hr 15 min
- Total Time
- 5 hr 45 min
- Servings
- 12 servings
Two little secrets are all it takes to turn a classic New York cheesecake into "birthday cake" flavor: cake batter extract and a generous handful of colorful sprinkles. That's genuinely it.
When my brother's birthday rolled around and my sister-in-law texted asking if I had any spare cheesecake slices in the freezer, this is what I brought over. Everyone dug in, and he was thrilled with the flavor — especially since cheesecake has quietly become the new go-to birthday dessert in our family, and I understand exactly why.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 eggs
- 1/2 tablespoon cake batter extract
- 1/2 tablespoon vanilla extract
- 2/3 cup heavy cream
For the Topping
- 4 oz. cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- colored sprinkles
Instructions
- 1Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil and place inside a 12 inch cake pan.
- 2Toss the graham cracker crumbs with 2 tablespoons sugar, add the melted butter, and mix with your hands until combined. Press evenly along the bottom of the springform pan.
- 3Bake the crust for 7 minutes, then remove and set aside.
- 4In a standing mixer, beat 8 oz. cream cheese, the cornstarch, and 2/3 cup sugar at medium speed until smooth. Add another 8 oz. cream cheese with 1/3 cup sugar and beat until smooth, then add the remaining cream cheese and sugar and beat until smooth.
- 5Slow the mixer to stirring speed, add the extracts and eggs one at a time, scraping down the sides between additions.
- 6With the mixer on stirring speed, slowly add the heavy cream, mixing just until combined — do not overmix.
- 7Spoon the batter into the springform pan on top of the crust and spread into an even layer.
- 8Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan (this prevents cracks).
- 9Bake for about 1 hour 15 minutes, until lightly browned on top.
- 10Remove from the oven, pull the springform pan out of the water bath, and cool on a rack for about 4 hours. Remove the foil.
- 11Cover and freeze for at least 4 hours, preferably overnight, to set.
- 12Release the springform sides, flip the cheesecake onto a flat surface to remove the pan bottom, then flip back onto a serving plate.
- 13Beat the butter and cream cheese for the topping at medium speed for 1-2 minutes, then add the confectioners sugar and vanilla and mix for another 1-2 minutes.
- 14Cut into slices with a sharp, straight-edged knife, wiping the blade between cuts. Pipe the frosting onto slices and garnish with sprinkles.
Tips
- The crust also works well made from Nilla wafers or Golden Oreos if you want to switch it up.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
