Rainbow Cheesecake: a beautifully festive cake for any occasion
Rainbow cheesecake is a fun, eye-catching dessert that's amazing for birthdays, parties, or anytime you're hosting friends and family. It's a silky-smooth classic vanilla-flavored cheesecake that's dyed and layered to look like a beautiful rainbow.
You can easily customize the flavor of this decadent rainbow cheesecake. It's a fantastic make-ahead recipe that's sure to impress both kids and adults!
Rainbow Cheesecake Ingredients
Before starting, make sure your ingredients are at room-temperature.
To make the buttery delicious graham cracker crust for your rainbow cheesecake, all you need is graham cracker crumbs, sugar, and melted butter. You can buy graham crackers and crush them at home.
For the cheesecake filling, you'll need cream cheese, sour cream, and heavy cream. They'll give the cheesecake its smooth texture and slightly tangy taste. Eggs make the cheesecake rich and help bind the ingredients. You'll need sugar for sweetness.
Finally, you'll need gel food dye to dye your cheesecake filling in all the colors of the rainbow.
How to Make Rainbow Cheesecake
Ready to make the best rainbow cheesecake? Gather your ingredients and let's dive in! Grease a springform pan with cooking spray and line it with parchment paper. Mix the graham cracker crumbs, sugar, and butter in a bowl. Press the mixture into the bottom of the pan. Bake the cake base at 325F for 15 minutes, then take it out of the oven to cool. Once cooled, wrap the pan well in aluminum foil.
While the cake base is cooling, beat the cream cheese in a large bowl until smooth. Mix in the sugar, then add the eggs one at a time, beating well between additions. Beat in the vanilla, followed by sour cream and heavy cream. Divvy up the filling between six bowls. Make sure you divide it up evenly. Add one color of dye per bowl, then stir.
Pour each color of filling into the pan in the following order: red, orange, yellow, green, blue, and purple. Gently tap the pan against the table to pop any air bubbles. Put the pan in a large baking dish. Fill it with enough water so that the water comes about an inch or so up the side of the springform pan. This is essential not only for cooking the cheesecake evenly but to help prevent it from cracking.
Bake the cheesecake at 325F for 1 hour and 20 to 25 minutes. Turn off the oven and slightly open the oven door. Leave the cheesecake in the oven for 2 hours, then transfer it to the fridge to chill overnight.
Tips for Making the Best Rainbow Cheesecake
To cut down your cooking time, use a store-bought graham cracker crust.
Swap out the vanilla extract for any other flavor you like. Almond, lemon, orange, strawberry, and mint would all work great in this recipe.
Instead of graham crackers, try a crushed cookie base. Oreos, Biscoff, lemon wafers, or gingersnaps are excellent choices.
How to Store Rainbow Cheesecake
Cover or keep your cheesecake in an airtight container and place it in the fridge. It'll last up to 4 days when refrigerated.
You can also freeze your cheesecake for up to 2 months. For maximum convenience, cut it into individual slices so you can defrost and enjoy a piece without having to take out the whole cake.
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Instructions
Preheat your oven to 325F. Grease a springform pan with cooking spray. Line the sides of the pan with baking parchment. Set aside.
Preheat your oven to 325F. Grease a springform pan with cooking spray. Line the sides of the pan with baking parchment. Set aside.
Combine graham cracker crumbs, sugar, and butter in a bowl.
Combine graham cracker crumbs, sugar, and butter in a bowl.
Press the mixture into the bottom and slightly up the sides of the pan. Bake for 15 minutes.
Press the mixture into the bottom and slightly up the sides of the pan. Bake for 15 minutes.
Meanwhile, beat the cream cheese in a large bowl until smooth.
Meanwhile, beat the cream cheese in a large bowl until smooth.
Beat in the sugar.
Beat in the sugar.
Add the vanilla.
Add the vanilla.
Mix.
Mix.
Beat in the eggs one at a time. Mix in the sour cream and heavy cream.
Beat in the eggs one at a time. Mix in the sour cream and heavy cream.
Mix until combined.
Mix until combined.
Pour the filling evenly between six bowls.
Pour the filling evenly between six bowls.
Add one color of dye per bowl, then stir.
Add one color of dye per bowl, then stir.
When the crust is done, remove it from the oven and leave it to cool.
When the crust is done, remove it from the oven and leave it to cool.
Once cooled, wrap the pan well in aluminum foil.
Once cooled, wrap the pan well in aluminum foil.
Now it's time to assemble the rainbow cheesecake. Pour each color into the pan in a certain order. Pour the red, orange, and yellow.
Now it's time to assemble the rainbow cheesecake. Pour each color into the pan in a certain order. Pour the red, orange, and yellow.
Next, pour the green mixture.
Next, pour the green mixture.
Finally add blue, and purple. Tap the pan gently against the counter to burst any air pockets.
Finally add blue, and purple. Tap the pan gently against the counter to burst any air pockets.
Put the pan in a large casserole dish. Fill the casserole dish with 1 inch of water. Bake in water bath for 1 hour and 20 to 25 minutes in order to prevent your cheesecake from cracking. Turn off the oven and open the oven door so it's slightly ajar. Leave the cheesecake in the oven for 2 hours, then transfer it to the fridge to chill overnight.
Put the pan in a large casserole dish. Fill the casserole dish with 1 inch of water. Bake in water bath for 1 hour and 20 to 25 minutes in order to prevent your cheesecake from cracking. Turn off the oven and open the oven door so it's slightly ajar. Leave the cheesecake in the oven for 2 hours, then transfer it to the fridge to chill overnight.
Slice, serve and enjoy!
Notes
Use a 9-inch springform pan for your cheesecake.
