Confetti Sprinkle Cheesecake

This creamy vanilla cheesecake is bursting with rainbow sprinkles and is baked atop my favorite graham cracker crust. Perfect for any day requiring celebration.

Ingredients

Crust

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 5 Tablespoons (71g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar

Filling

• 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream (or plain yogurt), at room temperature
• 1 Tablespoon pure vanilla extract (yes, Tablespoon!)
• 1/4 teaspoon almond extract*
• 3 large eggs, at room temperature
• 3/4–1 cup rainbow sprinkles*
• optional: additional sprinkles and whipped cream for garnish

Instructions

1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
2. Make the crust: Review these handy graham cracker crust tips before you get started. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together with a rubber spatula in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press into a 9-inch springform pan and halfway up the sides. Make sure the crust is very compact and tight. It will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, which is how to prep the pan for the water bath in step 4. Bake the crust for 10 minutes. Allow to slightly cool as you prepare the filling.
3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl—about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, vanilla, and almond extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over-mix the filling after you have added the eggs. Very gently fold in the sprinkles, being careful as they may bleed their color a little. I usually start with 3/4 cup and add a little more (around 1/4 cup) if I think the batter could use a little extra.
4. Prepare the simple water bath (see note): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
5. Bake for 50–60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely to room temperature.
6. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with additional sprinkles and whipped cream, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.