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This is a must-serve dessert for your holidays parties! recipe via itsybitsykitchen.com #Christmas #cake #layercake

Christmas Funfetti Cheesecake Layer Cake

This Christmas funfetti cheesecake layer cake is delicious, fun, and full of holiday spirit. 

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 50 minutes
Chilling time 8 hours
Total Time 9 hours 25 minutes
Servings 10
Author Kelsie

Ingredients

Cheesecake layer:

  • 2 8-ounce packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs at room temperature
  • 1 large egg yolk
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla

Funfetti cake layers:

  • 1 15.25-ounce white cake mix
  • 1 cup whole milk
  • 8 tablespoons unsalted butter melted and cooled slightly
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup red and green jimmies

Frosting:

Ganache drip:

Instructions

Cheesecake layer:

  1. Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
  2. Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Turn mixer to low and beat in the sour cream, heavy cream, and vanilla.
  3. Pour batter into the prepared pan and smooth the top. Set pan in a roasting pan (or any large baking pan) and carry over to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. Bake 32 to 38 minutes, until the center of the cheesecake barely wobbles. Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight.
  4. After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until you assemble the cake.

Funfetti cake layers:

  1. Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, then spray paper with cooking spray. Set pans aside.
  2. Combine the cake mix, milk, butter, eggs, and vanilla in a large mixing bowl and beat on low speed with an electric mixer until combined. Turn mixer to medium and beat 2 minutes. Fold in the jimmies with a rubber spatula.
  3. Divide batter evenly between cake pans and bake 28 to 38 minutes, until a cake tester inserted into the center of the cakes comes out clean. Cool in pans on wire racks for 30 minutes, then carefully remove the cake layers from the pans and cool completely before frosting.

Frosting:

  1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until very smooth, about 1 minute. With mixer set to low, gradually beat in 6 cups of the powdered sugar. Add 4 tablespoons of the milk and the vanilla, cocoa powder, and salt. Turn mixer to high speed and beat until mixture is very light and fluffy, about 4 minutes. If frosting is too thin, add additional powdered sugar; it it’s too thick add additional milk. Add red gel food coloring and mix to combine.

Assembly:

  1. Place one of the layers on a cake circle or cake stand and spread a thin layer of frosting over the top. Carefully top with the cheesecake layer. Spread a thin layer of frosting over the cheesecake and top with remaining cake layer. Frost the cake with the remaining red frosting.
  2. Refrigerate cake for at least 8 hours, or overnight. (If you’re going to skip adding the ganache drip you can just serve the cake at this point.)

Ganache:

  1. Place the white chocolate chips in a large heat-proof bowl. Place the heavy cream in a small saucepan set over medium heat and warm the cream until it just begins to steam. Pour the warm cream over the chocolate and let it sit for 3 minutes. Whisk until the chocolate is melted and the mixture is smooth. Stir in gel food coloring.
  2. If the ganache is especially runny let it sit for a few minutes on the counter to thicken up; if it thickens too much you can pop it in the microwave for 5 or 6 seconds. Transfer the ganache to a reusable plastic piping bag and snip off the tip (or transfer to a large zip-top plastic bag and snip off one of the corners, or a plastic squeeze bottle).
  3. Take cake out of the fridge and gently squeeze a circle of ganache around the top edge of the cake, applying a little extra pressure at certain points to create drips. Carefully spread the remaining ganache over the top of the cake. Refrigerate to set the ganache, then slice the cake and serve.

Recipe Notes

  • To make the cake layers ahead (the same day you make the cheesecake), bake as normal and cool to room temperature. Wrap them tightly in plastic wrap and store at room temp overnight. 
  • To make the frosting ahead (the same day you make the cheesecake), make as the recipe directs, then cover with plastic wrap. Store in the fridge overnight; when you're ready to frost your cake, beat with an electric mixer on medium until spreadable. (You may need to add a small amount of milk or cream.)
  • Uneaten cake can be stored in the fridge, covered, for up to 3 days or in the freezer, tightly wrapped, for up to 3 months.