Funfetti Cheesecake Cake

What you need:

For the vanilla cake:

• 1/4 cup salted butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup sour cream, at room temperature
• 1 tsp. vanilla extract
• 2 large egg whites, at room temperature
• 3/4 cup all-purpose flour
• 1 1/4 tsp. baking powder
• 1/4 cup milk, at room temperature
• 1 Tbsp. water, at room temperature
• 2 Tbsp. sprinkles
• Teal gel food coloring

For the cheesecake filling:

• 3 blocks (8 oz. each) cream cheese, at room temperature
• 1 cup granulated sugar
• 3 Tbsp. all-purpose flour
• 1 cup sour cream, at room temperature
• 1 Tbsp. vanilla extract
• 3 large eggs, at room temperature
• 5 Tbsp. sprinkles

For the whipped cream topping:

• 1 1/4 cups heavy whipped cream, cold
• 3/4 cup powdered sugar
• 1 tsp. vanilla extract
• Pink and peach gel food coloring
• Sprinkles

Directions:

1. For the cake: beat together sugar and butter until light and fluffy, about 3 to 4 minutes.
2. Add sour cream and vanilla extract. Mix until combined.
3. Add egg whites and mix until combined.
4. In a separate bowl, whisk together flour and baking powder, then add half of the dry ingredients into the wet ingredients. Mix until combined.
5. Add milk, water, and food coloring and mix until combined.
6. Then add remaining dry ingredient and mix until combined and smooth.
7. Fold in sprinkles.
8. Pour into a 9-inch springform pan that has been lined with parchment paper and sprayed with nonstick spray up the sides.
9. Bake in a preheated 350 degree oven for 18 to 20 minutes or until a toothpick comes out mostly clean. Set aside to cool.
10. For the cheesecake filling: Add cream cheese, sugar, and flour to stand mixer bowl. Beat on low speed until combined and smooth. Scrape down sides.
11. Add sour cream and vanilla extract. Mix on low until combined.
12. Add eggs, one at a time, mixing until combined for each egg. Scrape down sides as needed.
13. Fold in sprinkles.
14. Reduce oven to 300 degrees. Remove the sides of the springform pan very carefully. Clean the sides and spray with nonstick spray. Then place back on the pan around the cake layer carefully.
15. Pour cheesecake batter on top of cake layer. Wrap the outside of the pan with aluminum foil (to prevent water bath from getting into the pan) and then place springform into a large pan.
16. Fill large pan with warm water to go halfway up the springform pan sides.
17. Bake for 1 hour or until center has set but is still a little jiggly. Then turn off the oven and let sit for 30 minutes with the door closed.
18. Then crack the oven door and let sit for 30 minutes.
19. Remove cheesecake from oven and water bath. Remove foil and refrigerate for 5 to 6 hours OR overnight.
20. To make whipped cream topping: add heavy cream, powdered sugar, and vanilla to a stand mixer bowl. Whip with whisk attachment on high until stiff peaks form.
21. Add food coloring and whip until combined.
22. Remove cheesecake from springform to a serving dish.
23. Pipe whipped cream topping onto cheesecake and top with sprinkles. Serve!

Recipe from Life, Love, and Sugar

Posted on Fantastical Sharing of Recipes