Funfetti Cheesecake Cake (Print Version)
# Ingredients:
01 -
16 ounces cream cheese, softened.
02 -
2 cups white flour.
03 -
1⅓ cups white sugar.
04 -
3 whole eggs plus 3 egg whites.
05 -
1 cup butter, softened.
06 -
1 cup sour cream.
07 -
1 cup whole milk.
08 -
3½ cups powdered sugar.
09 -
1½ cups rainbow sprinkles, divided.
10 -
1 tablespoon baking powder.
11 -
2 tablespoons vanilla extract.
12 -
½ teaspoon almond extract.
13 -
¼ teaspoon salt.
# Instructions:
01 -
Mix cream cheese until smooth. Blend in sugar, flour, eggs, sour cream and vanilla. Pour into lined springform pan and bake in water bath at 325°F for 35 minutes. Freeze overnight.
02 -
Mix dry ingredients. Beat butter and sugar until fluffy. Add eggs, then alternate flour mix with milk and sour cream. Fold in sprinkles. Divide between two pans and bake at 350°F for 25 minutes.
03 -
Beat cream cheese and butter until smooth. Add vanilla and gradually mix in powdered sugar. Fold in sprinkles.
04 -
Stack cake layer, frosting, cheesecake, frosting, then top cake layer. Cover entire cake with remaining frosting and decorate with extra sprinkles.
# Notes:
01 -
Keep refrigerated until serving.
02 -
Let stand 20 minutes before serving for best taste.
03 -
Can be made up to 3 days ahead.