Birthday Cake Cheesecake with Sweet Almond Buttercream & Sprinkles
Cheesecake is Shepy Ray’s favorite dessert. So, as his 9th ((wow — seems like he should be 4, sniff)) birthday approached, I started making cheesecake plans. Shepy wanted Sour Cherry Topped Homemade Vanilla Cheesecake. However, I had something more birthday-ish” in mind. Something sprinkl-ey and layered with buttercream. Yes, I went there! I combined the perfect buttercream cake & the perfect cheesecake into one dessert. And I liked it.
Before making this cheesecake, I made my favorite ((simple)) sheet cake recipe! The “White Texas Sheet Cake” is a wonderful twist on the famous chocolate version of a Texas Sheet cake. If you aren’t familiar with this type of sheet cake, you are deprived and need to get busy in the kitchen QUICK. The white version is a sweet almond cake — heavenly.
I started by just making the cake & pressing the empty cheesecake form into the baked sheet cake. It works as the perfect template for the cake layer. Just be sure to cut inside the circle not outside the circle.
Now, let me pause and confess, I really messed this cake up. For some strange reason, I added baking powder instead of baking soda & left out an entire cup of flour. Once I realized my mistake, I honestly had no desire to fix it. It tasted good ((just ask the little birdies that ate the cake remnants)) and I was running out of time. I would recommend NOT making those mistakes if you can at all help it, wink.
I covered the trimmed cake and set it aside to be layered with the cheesecake after the cheesecake had refrigerated for 8 hours.
Now on to the cheesecake.
I followed this simple, no-fail Vanilla Bean Cheesecake recipe and made just a few minor adjustments.
This time, instead of using a blend on gingersnaps and graham crackers for the crust, I used 3 sleeves of shortbread cookies ((minus the 4 or 5 that were eaten)).
The shortbread cookies complemented the almond cake & sweet almond buttercream, making a lovely buttery, crisp crust. Additionally, I used vanilla extract rather than vanilla bean paste ((these two are interchangeable only giving a slightly different vanilla flavor depending which type is used)).
Once the crust was baked, the cheesecake poured, baked, cooled and refrigerated, I moved on to the buttercream.
I used the Warm Almond Buttercream from this recipe. It made just enough to top both the cheesecake and the cake. Wow. Buttercream on top of cheesecake, topped with a layer of cake — then topped with buttercream?? If that doesn’t tighten your pants, I don’t know what will!
I got so excited to pour buttercream on top of cheesecake, I forgot to take a good photo – sorry!
Simply spread the remaining half ((or slightly more than half)) of the buttercream over the cake layer.
Add sprinkles to the top & let the party begin!
Just look at those layers.
How about a close up?? Would you believe me if I told you it was SO good??
- 1 c water
- 1 c butter
- 2 c sugar
- 2 eggs, beaten
- 1/2 c sour cream
- 2 t almond extract
- 2 c flour
- 1 t kosher salt
- 1 t baking soda
- 3 sleeves of Lorna Doone shortbread cookies ((minus 2 or 3 for snacking))
- 5 8 oz pkgs cream cheese
- 1 1/2 c pure cane sugar
- 2 1/2 t vanilla extract or vanilla bean paste
- 3 eggs
- 1/2 c butter
- 1/4 c milk
- 4 1/2 c confectioners sugar
- 1 t almond extract
- Sprinkles
- Preheat oven to 375°. In a large saucepan, bring butter and water to a boil. Combine flour, salt & baking soda in a medium mixing bowl. Remove from the heat butter & water from the heat, add sugar, stirring to dissolve. Add about 1/3 of the flour mixture, stir. Add a beaten egg, stir (quickly so the egg doesn't scramble) & and repeat this process until the flour and egg have been incorporated in the warm liquid and the batter is smooth.
- Pour batter into a greased 15"x11"x1" jelly roll pan (I also lined it with parchment paper). Place in a preheated oven for 20-25 minutes until golden brown and the toothpick tests clean. Once the cake has baked and cooled ((at least 45 minutes)), press the cheesecake form onto the sheet cake. This will give you the perfect cake disk for the cheesecake. Just be sure to cut inside the line not outside the line, or else the cake will be just a touch oversized. Cover and set aside until ready to assemble.
- Preheat oven to 350°. Using a food processor or by hand, crush cookies and cut in butter. Press crumbs into a 10" (large) cheesecake pan. Bake at 350° for 5 to 7 minutes. Remove and set aside until ready to add the filling.
- In a large mixing bowl, blend softened cream cheese on medium speed. Add sugar, eggs & vanilla. Blend for 2 minutes on medium-high speed until smooth. Scrape the sides of the bowl periodically. Pour filling into the baked crust, tap gently to remove air bubbles and bake at 350° for 40 minutes. Once cooking time is complete, turn the oven off and open the oven door. Allow the cheesecake to cool in the opened oven for 30-45 minutes. Remove from oven, cover with foil and refrigerate over night or for 8 hours.
- Once cheesecake is cooled and you are ready to assemble the birthday cheesecake, combine the buttercream ingredients: butter & milk in a medium saucepan & bring to a boil. Remove from heat & stir in confectioners sugar and almond extract. Continue to stir until smooth. Allow to cool for 5 minutes before pouring a little less than half of the buttercream over the cheesecake.
- Place the pre-cut 10" cake layer atop the buttercream topped cheesecake & pour the remaining buttercream over the cake. Carefully spread to cover the cake evenly. Top with sprinkles, allow to cool in the refrigerator for 1 hour up to over night.
- To serve, cut the cake with a sharp serrated knife. To keep the cake intact while serving, it helped to hold a cake server against each slice as it was being cut.
