Cake Batter Cheesecake

I have a problem.  Should we call it an addiction?  No.  No, nevermind.  Not an addiciton.  Because then we would be talking 12 step programs.  And I'm really just not ready to sit in a room with strangers and talk about this.

I'd much rather talk about it with you.

Cake batter.

It's like a four letter word for me.  I mean, I'm not a fool.  I get that it is actually two words.  And while one of them happens to be four letters, the other does not.

Anyway!

Cake batter.

It all started at the end of my pregnancy with Gavin.  Life felt stressful.  Like super stressful.  And how did I handle this stress?  I baked.  I was at risk for developing gestational diabetes, so I was being mindful of my sugar intake.  But I somehow managed to convince myself that if I nibbled on ingredients while baking, it didn't count.

Say what now?

Yeah, you heard me.

Really everyone knows that a lick of frosting off a beater does not count towards your calorie intake for the day.  It's only when you eat it a top of a cupcake that you need to think about how many calories, saturated grams of fat, and blah blah blah it contains.

It's true!

Oh my goodness!  It is an addiction!  Do you hear me trying to talk myself into this behavior.

Oh boy.

We're in deep people.

Really though.  I've never met a cookie dough that didn't want me to eat it, or a spoon of cake batter that I wouldn't lick.  If it's uncooked and contains sugar, it has my name written all over it.

And I'm not alone either.

All over Pinterest you can see recipes of "cookie dough flavored this" and "cake batter flavored that."

Well, I have another to add to the collection.

Cake Batter Cheesecake.

It's soooooo good.  And strangely, it gets better after like a day.  And if you eat it straight out of the pan with a fork while standing in front of the refrigerator at 9 p.m. it tastes AMAZING.

Okay.  I have a problem.  Admitting it is the first step.  Right?

Cake Batter Cheesecake

• 3 8 oz containers of cream cheese
• 3 eggs
• 1 14 oz can sweetened condensed milk
• 1 1/2 TBSPs vanilla
• 2 tsps almond extract
• 1/2 cup of rainbow sprinkles
• 1/2 cup powdered sugar (optional)
• 1/2 TBSP whole milk (optional)

1. Preheat your oven to 375 degrees.
2. With your mixer on low, beat together the cream cheese, eggs, sweetened condensed milk, vanilla, and almond extract for five minutes.  (It may not be completely smooth when you are done, but that's okay . . . resist the urge to eat all the batter.)
3. Slowly mix in all the sprinkles with a spoon.
4. Pour the batter into a spring form pan and bake for 45 minutes.  Let cool completely, at least four hours in the refrigerator.
5. Optional:  Want to make a good dessert even better?  Whisk together the powdered sugar and milk, make it festive with a little pink food coloring, and drizzle it over the cheesecake.

Want more cake flavored awesomeness?

Oreo Birthday Cake Pie