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Copycat Celebration Cheesecake

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 1 hour + freezing Bake: 30 min. + cooling

Makes

16 servings

Updated: Dec. 23, 2023
Both my children were born on the same day five years apart, so I like to make an elaborate dessert to celebrate the occasion. This seven-layered beauty really fits the bill. The baking and preparation are easy, but you do need to set aside some time for the assembly. Everyone will be amazed when they see the final product. —Kristyne McDougle Walter, Lorain, Ohio
Copycat Celebration Cheesecake
Copycat Celebration Cheesecake Recipe photo by Taste of Home
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Ingredients

  • 4 cups cold 2% milk
  • 3 packages (3.4 ounces each) instant white chocolate pudding mix
  • 1 package white cake mix (regular size)
  • 1-1/3 cups rainbow sprinkles, divided
  • 1 package (1 ounce) freeze-dried strawberries
  • 3 to 12 drops blue food coloring
  • 1/4 cup baking cocoa
  • 2 cartons (24.3 ounces each) Philadelphia ready-to-serve cheesecake filling
  • 2 cans (16 ounces each) cream cheese frosting
  • 2 tablespoons rainbow sequin sprinkles

Directions

  1. Preheat oven to 350°. In each of 3 small bowls, whisk 1-1/3 cups milk and 1 package pudding mix for 2 minutes. Refrigerate, covered, while baking cake layers.
  2. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, folding 2/3 cup sprinkles into batter. Transfer to prepared pans. Bake and cool as package directs.
  3. Using a long serrated knife, trim tops of cake layers to level. Crumble trimmings; transfer to a parchment-lined baking sheet. Bake at 350° until crisp but not browned, about 5 minutes. Cool completely on pan on wire rack.
  4. Line two 9-in. springform pans with plastic wrap, letting ends extend over sides. Place strawberries in a food processor; process until ground. Stir strawberries into the first bowl of pudding. To another bowl of pudding, whisk in blue food coloring. To the third bowl, whisk in cocoa; refrigerate chocolate pudding.
  5. Place 1 cake layer in 1 prepared springform pan; spread with strawberry pudding. Place remaining cake layer in other prepared springform pan; spread with blue pudding. Freeze both pans at least 1 hour. Top each with 1 carton cheesecake filling. Freeze at least 1 hour longer.
  6. Remove strawberry-layered pan from freezer; spread chocolate pudding over top. Return to freezer for 3 hours. Meanwhile, stir remaining 2/3 cup sprinkles into cooled cake crumbs.
  7. Remove rims from springform pans; discard plastic. Place strawberry-layered cake on a serving plate; top with blue-layered cake. Frost top and side with cream cheese frosting. Gently press crumb mixture into frosting on side of cake; sprinkle with sequins. Freeze until ready to serve. Remove 10 minutes before cutting.

Nutrition Facts

1 piece: 871 calories, 43g fat (19g saturated fat), 120mg cholesterol, 929mg sodium, 114g carbohydrate (90g sugars, 1g fiber), 9g protein.