I’d much rather talk about it with you.
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.
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.
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?
Edited to add: There have been many comments on this post asking where the cake mix comes in. There is no cake mix. I personally feel like the combination of the sweetened condensed milk, vanilla, and almond extract makes fora nice cake batter flavor.
Cake Batter Cheesecake
Ingredients
Graham Cracker Crust
- 1 3/4 cup graham cracker crumbs 13 sheets (200 grams)
- 1/3 cup granulated sugar (66 grams)
- 8 tablespoons unsalted butter melted (113 grams)
Cheesecake
- 24 ounces cream cheese room temperature (678 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon butter extract
- 1/2 cup of rainbow sprinkles
Instructions
Graham Cracker Crust
- Preheat your oven to 375 degrees. Cut a circle of parchment paper to match the bottom of a 9 inch spring form pan. Spray the sides of the pan with cooking spray. Set aside.
- Combine the graham cracker crumbs, sugar, and butter until. I should resemble wet sand. I like to crush the crackers in a food processor and then add the sugar and butter right to that to combine.1 3/4 cup graham cracker crumbs, 1/3 cup granulated sugar, 8 tablespoons unsalted butter
- Bake the crust for 6 to 8 minutes or until the edges begin to turn golden brown. When you take the crust out of the oven, lower the temperature to 325 degrees Fahrenheit.
Cheesecake
- While the crust is baking, beat the cream cheese in a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat until smooth.24 ounces cream cheese
- Beat in the sugar. Then beat in the eggs, one at a time. Beat in the flour. Finally, beat in the vanilla, almond extract, and butter extract. Beat until smooth.3/4 cup granulated sugar, 3 eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 teaspoon butter extract
- Slowly mix in all the sprinkles with a spoon.1/2 cup of rainbow sprinkles
- Pour the batter over the hot crust. Double check that your oven has been reduced to 325. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for 1 hour. Remove from the oven and let cool on the counter for at least another hour. The slower the cheesecake cools, the less likely it will be to crack. Cool in the refrigerator for at least four hours.
- Before serving, make some stabilized whipped cream. Pipe it onto the cheesecake and add more sprinkles.
did you make this
Cake Batter Cheesecake
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Supriya Kutty says
this recipe sounds amazing and making me crazy as m a very big fan of cheese and this cake gives me cravings to try and eat, cheesy thanks for sharing..
Courtney Morrisey says
Could you just use cake batter extract?
I haven’t tried it that way, but I bet it would be delicious!
lau says
hi lisa! i am probably the only person on earth who does not like sprinkles! if i leave them out will it change the texture of the cake? also can i use cherry pie filling on the top like you would on a cheesecake? thanks for your help. i hate being one of those people that want to change someone’s creation and then criticize it but it seems like such an easy way to make a mock cheesecake.
You can 100% take out the sprinkles. And I have a cherry pie filling recipe if you want to top it with that. Delicious!
Heather says
I just wanted to mention that the recipe and picture don’t show or call for any crust. Current situation cheesecake mix leaking all out of the bottom of the spring form pan onto my oven;(
Hi Heather! I make lots of cheesecake recipes without crust, and they don’t leak out. That really isn’t a problem of no crust, it’s an issue with the spring form pan.
Sherri Davenport says
Would it change anything to add a crust? I have a rainbow cookie crust I wanted to try with this.
A crust would totally work on this. A cookie crust . . . I would need to see the recipe to know for sure. But a graham cracker crust traditionally used in a cheesecake would work great.