Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Serves
12-14 slices
Ingredients
Vanilla Cake
- 1/4 cup salted butter, room temp
- 1/2 cup sugar
- 1/4 cup sour cream, room temp
- 1 tsp vanilla extract
- 2 large egg whites, room temp
- 3/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/4 cup milk, room temp
- 1 tbsp water, room temp
- 2 tbsp sprinkles
- Teal gel icing color, optional
Cheesecake Filling
- 24 oz cream cheese, room temp
- 1 cup sugar
- 3 tbsp all purpose flour
- 1 cup sour cream, room temp
- 1 tbsp vanilla extract
- 3 large eggs, room temp
- 5 tbsp sprinkles
Whipped Cream Topping
- 1 1/4 cups heavy whipping cream, cold
- 3/4 cups powdered sugar
- 1 tsp vanilla extract
- Pink and peach gel icing color
- Sprinkles
Steps
To Make the Cake Layer:
1
Preheat oven to 350 F. Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides.
2
To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Make sure the butter is thoroughly creamed.
3
Add the sour cream and vanilla extract and mix until well incorporated.
4
Add the egg whites and mix until well combined.
5
Combine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated.
6
Add the milk and water and mix until well incorporated.
7
Add the remaining dry ingredients and mix until well incorporated and smooth.
8
Stir in the sprinkles and color the batter, if desired.
9
Spread the cake batter evenly into the bottom of the prepared pan.
10
Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
To Make the Cheesecake Filling:
1
Add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Use low speed to reduce the amount of air added. Additional air will cause cracks. Scrape the sides of the bowl.
2
Add the sour cream and vanilla extract mix on low speed until well combined.
3
Add the eggs one at a time, mixing slowly until combined. Scrape down the sides as needed.
4
Stir in the sprinkles.
5
When the cake layer has cooled, lower oven temperature to 300F. Remove the sides of the springform pan and clean it off, then respray with non-stick spray. This is to prevent the cheesecake from sticking to the sides.
6
Reset the springform pan edges around the cake and add the cream cheese filling to the pan.
7
Prepare the pan for a water bath. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside of the pan with enough warm water to go about halfway up the sides of the springform pan. The water should stay below the top of the aluminum foil.
8
Bake for 1 hour. The center should be set but still jiggly.
9
Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly cool as well.
10
Crack the door of the oven for 30 minutes to allow the cheesecake to cool slowly.
11
Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
To Finish off the Cheesecake:
1
Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
2
Add the icing color to get the shade of pink that you want.
3
Pipe the whipped cream on top of the cheesecake.
4
Add a few more sprinkles on top of the cheesecake, then refrigerate until ready to serve.
Cheesecake is best for 3-4 days.