For the Crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake:
4 packages (32 ounces) cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup all-purpose flour
1 cup rainbow sprinkles (funfetti sprinkles)
Preheat your oven to 325°F (163°C).
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes. Remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and beat until well combined.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the sour cream and flour, mixing until just combined. Do not overmix.
Gently fold in the rainbow sprinkles, reserving some for garnish if desired.
Bake the Cheesecake:
Pour the cheesecake batter into the prepared crust.
Tap the pan on the counter a few times to remove any air bubbles.
Bake in the preheated oven for 1 hour or until the center is set and the top is lightly browned.
Cool and Chill:
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
Allow the cheesecake to cool completely at room temperature, then refrigerate for several hours or overnight to firm up.
Remove the cheesecake from the springform pan.
Garnish the top with additional rainbow sprinkles if desired.
Slice and serve chilled. Enjoy your delicious funfetti cheesecake!
Remember, baking times can vary, so keep an eye on your cheesecake as it bakes, especially toward the end of the baking time. Enjoy your funfetti cheesecake!