Happiness Project#75: Funfetti Cookie Cheesecake!



Holy Sweetness! This cheesecake. This funfetti cookie cheesecake is quite possibly one of the yummiest things that I have ever wrapped my taste buds around. After toying with it’s balance through a couple of failed baking sessions. But at last, THIS. Which I am quite proud of, I must admit. Because unless you’ve been hiding under a rock all of our life, you can’t not like cookies, cake AND sprinkles. The best of everything dessert. In my humble opinion, at least.

This cheesecake has basically saved me. From my very turbulent heart. The past two weeks has been some of the most impossible weeks I’ve ever faced. In comparison to my very difficult stay in the mental ward, when I had been suicidal shortly after the birth of my daughter, 3 years ago. That’s how rough the past couple of weeks have been. From unexplainably losing a mommy friend of mine (one of my closest this past year & a half), to the tragic passing of one of my Crown Books comrades, to discovering that I have, yet again, another tumor rapidly creating mass chaos within my body, I was at the edge of my tolerance. For, well, everything. Including life in general.

However, thanks in part to a new support group of women that I’ve been interacting with, as well as the calming presence of my doctor, I’m feeling more optimistic and hopeful about where I am right now in life, than I have in years. YEARS. Which, in my life, is a cause for much celebration! Starting with THIS cheesecake. Something you do not want to miss out on. Trust me. Ready? You’ll need:

For the cookie crust:

24 pre-baked sugar cookies (which you can create from scratch or with pre-made freezer dough)

4 tablespoons of unsalted butter, melted

1/2 cup rainbow sprinkles

To prepare your cookie crust, first, finely crush up those 24 pre-baked sugar cookies in a food processor. Your cookie crumbs will want to resemble a texture akin to grainy sand.

Dump the crumbs into a small bowl. Add in the 1/2 cup of sprinkles, as well as the melted butter. With your hands, mix all three ingredients together until the full mixture is slightly moist.

Now to the 9 inch springfoam baking pan. Lightly grease the bottom of the pan, so that the cookie crust does not stick to the surface upon extraction. Preheat the oven to 325d. While the oven is warming up, take heavy ply aluminum foil and tightly wrap up the entire bottom and outside surface of the pan. This is to prevent water from seeping into the cheesecake layer while being baked. Once wrapped, take your funfetti cookie dough and firmly press into the bottom of the cheesecake pan. Bake this bottom layer in the oven for 8 minutes.

While your cookie layer is baking away, you can work on preparing the cheesecake layer. Here’s what you’ll need:

24 ounces of cream cheese, warmed to room temperature

1 cup of granulated sugar

4 eggs

1 tablespoon of vanilla extract

3/4 cup whole milk

On a stand or with a hand held mixer, beat the cream cheese together with the sugar, until smooth. Add in the eggs, one at a time, scraping down the sides of the mixing bowl between each addition. Add in the vanilla extract, slowly followed by the whole milk. Mix well until your cheesecake batter is lump free.

By now, you”ll be able to take out the cookie layer from the oven. Let rest for a few minutes, at room temperature, before spooning in the cheesecake batter on top.

For this recipe, I used a water bath to control the overall temperature of the cheesecake while it was baking. For a water bath, take a tall lipped pan, or a turkey roasting dish (that is wider that the spring foam pan) and, after placing the cheesecake pan within it, slowly pour boiling water into the bathing pan, until the water reaches halfway up the sides of the cheesecake pan.

Let bake for 50 minutes, until the edges of the cheesecake is slightly firm to the touch, and the center of the cheesecake is slightly gooey.

Turn off the oven and let the cheesecake rest inside the oven, with the oven door cracked open, for 45 minutes to an hour.

Upon removing the cheesecake from the oven, smoothly remove from the water bath, and unwrap the cheesecake pan from the aluminum foil. Again, let stand, at room temperature for a good half hour.

Now comes the waiting. Cover the top of the cooled cheesecake with plastic wrap and let chill in the fridge for at least 7 hours.

Once you’re ready to serve (after that long 7 hour wait), remove the pan from the fridge, and gently pop open the pan. Now here’s the super important tip: when releasing the cheesecake from the pan, do not shake the cheesecake out of the pan. That was my mistake with my 1st failed recipe. Let the cheesecake pull away from the pan itself. Even if that means waiting a few minutes for it to do so on it’s own. Therefore, your lovely cookie cheesecake will come out nice and clean.

AND now sprinkle! With as many sprinkles as your happy heart desires! Must I say, the more the merrier? OR scoop on some cold vanilla ice cream. Because cookies, cake, sprinkles AND ice cream? Kinda brilliant!

Until next time, all my love! xoxoxo





  1. I’m so sorry you’ve been having a rough time. I hope things get better for you. I think your cheesecake looks absolutely delicious and I’m glad to hear it helped to lift your spirits, it’s certainly putting a smile on my face, great job! πŸ˜€

  2. I think this pretty cheesecake is great for lifting spirits and I love the tons of sprinkles!

  3. Omg this looks so GOOD. I’m pinning this. Maybe make it for my sons birthday.

  4. kage2015 says:

    What a perfect and who wouldn’t love this fun name for a cheesecake. Hope all starts getting better.

  5. Oh my! I just had a foodgasm! This looks so pretty and tasty and tempting!!! ❀

  6. I am terribly sorry to hear about all the really hard things you have been going through. I can’t imagine facing all of that and I really couldn’t fathom getting out of bed, let alone cook and write a blog post. I admire you and your strength. This cheesecake looks absolutely amazing and combines my favorite dessert with my favorite cake πŸ™‚ Thanks for sharing.

  7. Yes! Looks delish!!

  8. How cute is that – I always loved sprinkles as a kid, and still do as an adult! haha!

  9. Samantha says:

    Ooooh! This looks delicious and gorgeous! And I’m so glad you’ve found the support that you need to help you through the hard times. That makes all the difference in the world.

  10. This looks so yummy! Can’t wait to give it a try!

  11. I’m so sorry you have been having a rough time lately. I’m thinking about you! This cheesecake is a great thing to make you feel better πŸ™‚

  12. Oh, this looks great! I think this would be fun for my next work potluck! It is so cute!

  13. I’m so sorry you’ve been having such a hard time, but I’m glad to hear things are getting better for you. And that cheesecake looks DELISH. Pinning for later… This would make an amazing birthday cake.

  14. Wow – cheesecake with sugar cookies and sprinkles! Sounds like a fabulous combination! I love those ingredients! And I am so sorry for this difficult season in your life.

  15. YUM! This looks like such a fun treat!

  16. How fun is this! You can’t go wrong with funfetti! I love any kind of cheesecake.

  17. I’m so sorry to hear of the things you’ve been going through. Hope things take a turn for the better. This cheesecake is so festive and fun, saving this idea for my daughter’s birthday.

  18. I am going to try this out, but with gluten-free cookies! It looks and sounds delicious but I don’t know how I am going to wait the 7 hours!! I am so saddened to hear about the passings of your friends and your health. You sound like a strong woman and I am glad to hear that you have a sound support group helping you as well!

  19. This cheesecake is gorgeous! So sorry to hear about all the turmoil that you went through. I see this post is back in May, and I sincerely hope things are looking up for you these days.

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