Cake Batter Cheesecake (Print)
Velvety cheesecake with cake batter goodness on a cookie crust, topped with bright sprinkles for a fun dessert option.
# Ingredients:
→ Sugar Cookie Base
01 -
1 ¼ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ cup white sugar
04 -
¼ cup rainbow sprinkles
05 -
½ cup butter, softened
06 -
1 teaspoon vanilla extract
07 -
1 egg
08 -
1 teaspoon salt
→ Creamy Cheesecake Layer
09 -
¾ cup granulated sugar
10 -
2 teaspoons vanilla extract
11 -
¾ cup yellow cake mix
12 -
4 (8-ounce) bricks cream cheese, slightly softened
13 -
4 eggs
# Steps:
01 -
Turn the oven to 325°F (165°C). Cover a springform pan with parchment paper and keep it aside. Mix the sugar and butter together until it turns fluffy and smooth. Add the egg, a bit of vanilla, baking soda, and salt, and keep stirring. Slowly toss in the flour in parts, stirring each time until all is combined. Mix in sprinkles gently, then press the dough into the pan’s base.
02 -
In a big bowl, combine cream cheese with sugar until creamy. Add the cake mix along with vanilla and eggs, and stir everything well until it’s blended.
03 -
Pour the creamy mixture over the cookie layer. Bake it for 55-60 minutes, or until the middle looks almost set. Set it aside in the fridge to chill for around 4-6 hours before serving. Toss on whipped cream, sprinkles, or a few cookies if you’re feeling fancy.