Enjoy the full recipe online at no cost: simple, easy, and completely free to cook from. If you prefer a polished, kitchen‑ready version, choose the premium printable recipe card. It’s designed for clean organization, easy reading, and perfect for your recipe binder or cookbook collection.

PREMIUM PRINTABLE RECIPE CARD

☑ Clean organization

☑ Easy reading

☑ Perfect for your recipe binder

☑ Cookbook collection

☑ Beautifully crafted

☑ Printable

☑ Giftable

Fun History

Birthday Cheesecake is a modern American creation, inspired by the long U.S. tradition of celebration cakes and the American evolution of cream‑cheese‑based cheesecake.

INGREDIENTS

Pudding Layers

• 4 cups cold 2% milk

• 3 packages (3.4 oz each) instant white chocolate pudding mix

Cake Layers

• 1 pkg white cake mix (regular size)

• 1⅓ cups rainbow sprinkles, divided

Flavor Mix‑Ins

• 1 pkg (1 oz) freeze‑dried strawberries

• 3–12 drops blue food coloring

• ¼ cup baking cocoa

Cheesecake Layers

• 2 cartons (24.3 oz each) ready‑to‑serve cheesecake filling

Frosting & Decoration

• 2 cans (16 oz each) cream cheese frosting

• 2 Tbsp rainbow sequin sprinkles

DIRECTION

Make the Pudding Bowls

1. Preheat oven to 350°F. In three small bowls, whisk 1⅓ cups milk + 1 pudding mix (per bowl) for 2 minutes. Cover and refrigerate while the cake layers bake.

Bake Cake Layers

1. Line the bottoms of two greased 9‑inch round pans with parchment; grease the paper. Prepare cake mix according to package directions. Fold ⅓ cup sprinkles into the batter. Divide batter between pans and bake as directed. Cool completely.

Make Cake Crumbs

1. Trim the domed tops from both cake layers using a long serrated knife. Crumble the trimmings onto a parchment‑lined baking sheet. Bake at 350°F for about 5 minutes, until crisp but not browned. Cool completely.

Flavor the Pudding

1. Line two 9‑inch springform pans with plastic wrap, letting excess hang over the sides. Process freeze‑dried strawberries into a fine powder; stir into one bowl of pudding. Tint the second bowl of pudding with blue food coloring. Whisk cocoa into the third bowl; refrigerate the chocolate pudding.

Build the First Layers

1. Place one cake layer into the first prepared springform pan; spread with strawberry pudding. Place the second cake layer into the second springform pan; spread with blue pudding. Freeze both pans for at least 1 hour. Top each with 1 carton cheesecake filling. Freeze again for at least 1 hour.

Add the Chocolate Layer

1. Remove the strawberry‑layered pan from the freezer. Spread chocolate pudding over the cheesecake layer. Return to the freezer for 3 hours.

Finish & Frost

1. Stir the remaining 1 cup sprinkles into the cooled cake crumbs. Remove rims from both springform pans; discard plastic wrap. Place the strawberry‑layered cake on a serving plate. Stack the blue‑layered cake on top. Frost the top and sides with cream cheese frosting. Press the sprinkle‑cake‑crumb mixture onto the sides. Finish with rainbow sequin sprinkles on top. Freeze until ready to serve; remove from the freezer 10 minutes before slicing.

NUTRITION

(Per piece)

871 kcal • 114g carbs • 9g protein • 43g fat • Sat Fat 19g • Cholesterol 120mg • Sodium 929mg • Sugar 90g • Fiber 1g • Vitamin A ~160 IU • Vitamin C ~0mg • Calcium ~70mg • Iron ~1.2mg

Part Of Every Home Cook EBOOK