Dreamy Cake Batter Cheesecake

This cheesecake mashup brings together cake batter and creamy cheese filling in one scrumptious treat that feels like a party in your mouth. The soft cookie base supports the velvety, cake-inspired upper layer, making a dessert that'll wow everyone at your next get-together.

I came up with this idea when my daughter couldn't pick between cheesecake or regular cake for her birthday. Everyone in our family fell in love with it, and now they ask for it at almost every family celebration we have.

Ingredients

Sugar Cookie Base

• Butter: left out until soft makes a melt-in-your-mouth cookie foundation that works wonderfully with the top layer
• White sugar: adds sweetness and helps build that familiar sugar cookie feel
• Egg: holds the cookie mixture together while adding a touch of richness
• Vanilla extract: brings cozy flavor notes to the cookie bottom
• Baking soda: lets the base puff up slightly for a gentler bite than graham cracker bases
• Salt: lifts all the tastes and cuts through the sweetness
• All purpose flour: builds the foundation for your cookie layer try unbleached for top results
• Rainbow sprinkles: throw in some color and that classic funfetti cake feel and flavor

Cheesecake Filling

• Cream cheese: just a bit softened for lump-free smoothness stick with full fat for the creamiest outcome
• Granulated sugar: gives the filling its sweetness without adding extra liquid that might stop it setting
• Yellow cake mix: the magic touch that adds true cake batter flavor without going overboard on sweetness
• Vanilla extract: boosts the cake batter taste go for real instead of fake stuff
• Eggs: help the cheesecake firm up properly and make it extra rich

Step-by-Step Instructions

Prepare the Cookie Crust

Mix:

The butter and sugar using your electric mixer at medium for around 3 minutes until it looks way lighter. This adds air bubbles for a soft cookie bottom. Throw in the egg and beat until it's fully mixed then add vanilla, baking soda and salt. Don't worry if it looks a bit separated at this point that's totally normal.

Create the Perfect Dough

Add:

The flour bit by bit about 1/4 cup each time mixing slowly just until it comes together. Too much mixing will make your crust tough. Once your dough forms mix in the colorful sprinkles with a few gentle spatula turns so the colors don't run. Push the dough down firmly into your lined springform pan making it nice and even.

Mix the Cheesecake Filling

Incorporate:

The cream cheese and sugar until it's super smooth about 2 minutes. Look for any bumps as they won't go away while baking. Toss in the cake mix and blend well then add vanilla. Lastly put in the eggs one by one mixing just enough to make each one vanish into the mix. Don't overmix now or you'll get too much air which can cause cracks.

Bake to Perfection

Pour:

The cheesecake mix onto the raw cookie base and spread it out evenly. Bake in your hot oven for 55 to 60 minutes. You'll know it's done when the sides are firm but the middle still wiggles a little when you shake it gently. The center will keep setting as it cools down. Switch off the oven crack the door open and let the cheesecake cool slowly for about 30 minutes before taking it out.

Those colorful sprinkles in the bottom layer always take me back to childhood birthdays. My grandma would bake funfetti cake for our special days and this treat brings those old memories rushing back while we make new ones too. Adding cake mix to the filling was actually a lucky mistake when I ran out of sugar once and now it's become the star feature.

Troubleshooting Tips

Got cracks on your cheesecake? Don't sweat it. That's just looks and you can easily hide them with some whipped cream or extra sprinkles before serving. It'll taste just as yummy. Cracks usually happen when you mix the filling too much which traps air bubbles or when the temperature changes too quickly during cooling.

Make Ahead and Storage

This cheesecake tastes way better when you make it a day early so all the flavors can blend together nicely. Keep it in your fridge up to 5 days covered with plastic wrap or in a sealed container so it doesn't pick up other food smells. Want to save it longer? Freeze single slices wrapped in plastic and foil for up to 2 months. Just let them thaw in the fridge overnight before eating.

Creative Variations

Switch things up by trying chocolate strawberry or funfetti cake mix instead of yellow for totally different flavors. Want to go old school? Use graham cracker crumbs butter and sugar for the base instead of cookie dough. During holidays try seasonal sprinkles like red and green at Christmas or orange and black for Halloween to match your celebration theme.

Serving Suggestions

This cheesecake shines all by itself but you can make it even fancier with simple extras. A spoonful of fresh whipped cream makes a fluffy contrast to the dense cake. Scatter more sprinkles on top for eye-catching fun that plays up the birthday cake theme. For a show-stopping finish arrange small sugar cookies around the edges or serve with a scoop of vanilla ice cream for the ultimate sweet treat combo.

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Recipe FAQs

→ Can I use a different flavor of cake mix in this cheesecake?

Sure thing! You can switch the yellow cake mix with other types like chocolate, strawberry, or funfetti for something different. The cooking steps stay the same, just use whatever cake flavor you fancy.

→ How do I know when the cheesecake is done baking?

The cheesecake is ready when the middle part wobbles slightly but isn't runny. The edges should look firm and might start coming away from the pan a bit. Don't cook it too long or you'll get cracks on top.

→ Can I make this cheesecake ahead of time?

For sure! This cheesecake actually turns out better when made early since it needs 4-6 hours in the fridge to set up right. You can make it up to 2-3 days before and keep it cold until you're ready to serve.

→ Why does my cheesecake need to cool so long?

The long cooling and chilling time helps your cheesecake get nice and firm, lets the flavors mix together better, and creates that smooth, creamy feel everyone loves. If you rush it, you might end up with a soft middle and weaker flavor.

→ Can I freeze leftover cheesecake?

Definitely! This cheesecake holds up great in the freezer. Just cut what's left into slices, wrap them really well in plastic wrap then foil, and they'll keep for about 3 months frozen. Let them thaw in your fridge overnight before eating.

→ Is there a way to prevent my cheesecake from cracking?

Try baking your cheesecake in a water bath by setting the springform pan inside a bigger pan with hot water. Also, don't open the oven while it's baking, let it cool slowly at room temp before putting it in the fridge, and don't beat the filling too much.