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Funfetti Cheesecake with a Whipped Vanilla Icing

This funfetti cheesecake is baked in a water bath, which helps keep it from cracking. 
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Course: Dessert
Cuisine: American
Cook Time: 50 minutes
Servings: 12 slices

Ingredients
  

For the Crust:

  • 1½ cups graham crackers, finely crushed
  • ⅓ cup sugar
  • ⅓ cup butter, melted

For the Filling:

  • 3 (8 oz.) packages cream cheese, softened
  • 2 tbsp flour
  • 1 cup sugar
  • 1½ tsp vanilla extract
  • ¼ cup milk
  • 3 large eggs, lightly beaten
  • 2 tbsp sprinkles (not nonpareils)

For the Whipped Vanilla Icing:

  • 2 cups heavy cream, cold
  • 1 cup confectioner's sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a medium mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Press the mixture into the bottom and two inches up the sides of a 9-inch springform pan. Place the springform pan onto two sheets of heavy-duty aluminum foil. Bring the edges of the foil up around the springform pan to make sure no water leaks into the pan. Set aside.
  • To prepare the filling, combine the cream cheese, flour, sugar, vanilla extract, and milk using a stand mixer. Once combined, gently stir in the eggs and sprinkles.
  • Carefully pour the cheesecake filling over the graham cracker crust in the springform pan. Place the springform pan into a roasting pan and place into the preheated oven. To create the water bath, pour hot water into the roasting pan until it reaches halfway up the springform pan.
  • Bake in the preheated oven for 40 to 50 minutes, until the edges are set, but the center jiggles when the pan is lightly shaken. Turn off the oven. Let the cheesecake cool in the oven for 1 hour, then cool on a wire rack for 30 minutes.
  • Remove the sides of the pan and let the cheesecake cool completely before chilling in the refrigerator for at least 6 hours.
  • Once the cheesecake has been fully chilled, prepare the whipped vanilla icing. Place the bowl of a stand mixer and whisk attachment into the freezer for 15 minutes.
  • Once cold, add the heavy cream and whip until soft peaks form. Add the confectioner's sugar and vanilla extract and whip until the icing is thick and creamy. Add the icing to a piping bag and frost the chilled cheesecake. Slice and serve immediately.
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