Funfetti Cheesecake Cake

Ingredients

For the Cheesecake

16 oz. cream cheese room temperature

⅔ cup granulated sugar

1½ Tbsp all-purpose flour

2 large whole eggs

1 large egg yolk

2 Tbsp sour cream

1 tsp vanilla extract

For the Cake

2 cups all-purpose flour

1 Tbsp baking powder

¼ tsp salt

10 Tbsp unsalted butter, room temperature

1⅓ cups sugar

1 large whole egg

3 large egg whites

⅔ cup whole milk

⅓ cup sour cream

1½ tsp vanilla extract

½ tsp almond extract

⅔ cup rainbow sprinkles

For the Frosting

16 oz. cream cheese room temperature

1 cup unsalted butter, room temperature

1 Tbsp vanilla extract

3-3½ cups powdered sugar

½ cup rainbow sprinkles plus more for topping

Instructions

For the Cheesecake

Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).

Add the sugar and flour; mix until well combined.

Whisk the eggs and egg yolk together and add to the bowl in 2 additions, mixing fully after each addition.

Add the sour cream and vanilla. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Spray a 9” springform pan with nonstick baking spray. Line bottom of pan with parchment paper and then pour cheesecake batter into pan.

Wrap the bottom of the springform pan with a piece of aluminum foil and place in a large rimmed baking pan. Fill pan with about 1” of water. Bake at 325°F until center of cake is just barely set (~30-35 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1″ ring of “looser” filling left in the center of the cake.)

Remove cake from oven and cool slightly. Wrap entire pan in plastic wrap and freeze overnight.

For the Cake

Grease and flour (2) 9” round cake pans. Line bottoms of pans with parchment paper; set aside

Preheat oven to 350°F.

Using a medium bowl, sift together the flour, baking powder and salt. Stir until well combined; set aside.

Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed).

Add the egg and egg whites; mix on low speed until well combined.

Add half of the flour mixture to the bowl; mix on low speed until well combined.

Add the milk, sour cream, vanilla extract and almond extract; mix on low speed until well combined. Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)

Add rainbow sprinkles; mix until well combined.

Divide batter evenly into the two prepared cake pans.

Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cakes cool in pan for 10 minutes before turning out onto a cooling rack until completely cool.

For the Frosting

Using a countertop mixer fitted with the paddle attachment, cream together the cream cheese and butter until well combined.

Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired sweetness.

Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.

Add sprinkles and mix until well combined.

To Assemble Cheesecake Cake

Place one layer of cake on a large plate. Spread ½ cup of frosting evenly on top of cake.

Remove the cheesecake from the freezer and place on top.