Easy Funfetti Cheesecake

Happy National Cheesecake Day!! Cheesecake Factory came out with a funfetti cheesecake and one of my favorite sites posted their version of this cool combo. I love funfetti cake and sort of like cheesecake so I thought it would be a good recipe to try. Cheesecake has never been my strong suit (one time I forgot an ingredient), so I was excited to give this a try. Recipe below.


  • 1 box Funfetti cake mix, plus ingredients called for on box
  • 3 8-oz. blocks cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 tsp. pure vanilla extract
  • 1/2 cup rainbow sprinkles, plus more for decorating
  • 1/2 cup vanilla frosting


  1. Preheat oven to 350° and grease a 9” springform pan with cooking spray.
  2. Prepare Funfetti cake mix according to package instructions and pour about half of the batter into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, 23 to 25 minutes. Let cake cool for 10 minutes.
  3. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then stir in sour cream and vanilla and fold in sprinkles.
  4. Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  5. If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
  6. Pipe vanilla frosting along border of the cheesecake then garnish with more sprinkles. Slice and serve cold.

So my cheesecake skills are still lacking and this definitely wasn't a win for me. As you can see there is more cake than cheesecake and I am pretty sure that shouldn't be the case. I also ruined the top because it wasn't done but the top was getting too brown so I scraped off the brown top.

It tasted fine regardless of my mistakes, and dad actually liked it better that there was more cake than cheesecake. I didn't love how the cake turned out after being baked the second time. It definitely was a bit brown on the bottom.

I think knowing what I know now, I could make this again and it would be so much better. I think you should all give it a try and let me know how you did.