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.
Birthday Cake 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 Fahrenheit. 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. It 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
Birthday Cake Cheesecake
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Lauren says
I can’t wait to try this!!
I hope you like it Lauren!
Brytani says
I tried making this and I’m not sure what I did wrong but it just tasted awful. I followed the recipe exactly. It didn’t even come out the same consistency as cheesecake. It maybe? tasted like normal cake. It wasn’t sweet at all. It wasn’t that moist. It was just. Not good :( what went wrong?! I was so excited!
Brytani, honestly, I’m totally baffled by this comment. I’ve had people complain about the texture and it’s usually a result of them not leaving the cream cheese out long enough and so it doesn’t blend well. I’ve had people complain about the taste, and it’s usually because they don’t like almond extract (so I noted that in the recipe). I’ve never had anyone say it isn’t sweet enough . . . . the only thing that I can think of is that maybe you used evaporated milk instead of sweetened condensed milk. It would be a really easy mistake to make, something the most experienced baker could mistakenly do . . . the cans are sold right next to each other . . . but it would drastically change the outcome of this recipe. I’m sorry you had a bad experience with it!
Johanna says
I tried the cake yesterday.
It tastes like cheesecake but it wasn´t really special.
And my sprinkles lost the colour when I mixed them in.
I will try this receipe again with other sprinkles.
Hi Johanna. I can’t decide if you hated the cheesecake or really liked it. On the one hand, not special, on the other, you plan on making it again . . . Either way, I love this cheesecake. It doesn’t move mountains, but sticks a smile on my face. :)
LisasKitchen says
Question. Asap please. Lol I just came across this. I want to make it asap. I’ve never made cheesecake. Do I water bath this? Also, when I take it out of oven, do I use a butter knife to go around it and break loose the edges, and do I wrap it in anything before it goes in fridge? One more thing, does the sprinkles bleed into batter?
I never use a water bath on my cheesecakes. Doing so prevents cracking, and I would rather just be lazy and eat a cheesecake with cracks in it. Yes, using a knife around the edges will help loosen. Let it cool on the counter and then cover the springform pan with saran wrap or aluminum foil. My sprinkles did not bleed.
Megan says
Hi There! This recipe looks amazing! Id like to make a mini version of it in my 4inch spring form pan. What would I reduce each ingredient to?
Thank you!!
Hi Megan, I haven’t tried this recipe cut down, but it would be roughly a third of the original recipe and about 20 minutes baking. You can reference this recipe for help:
Amanda says
Made this a few months ago and it is delish! Its easy too! Im making it again tonight :)
Aww, Amanda, thank you so much for taking the time to let me know! I’m so glad you liked it as much as I did!
Sharon says
This is so pretty and looks so easy. I habe never attempts a cheesecake because I don’t want to deal with a water bath. Looooove it!! Thanks!
I hope you like it Sharon! I never use a water bath because I’m such a lazy baker, and I’m totally comfortable with cracks ;)
Megan @ MegUnprocessed.com says
This is such a cute cheesecake!
Christy Jordan says
Oh my, if this even tastes half as good as it looks I’m in for a treat!
Serena | Serena Bakes Simply From Scratch says
Mmmm.. I can’t wait to make it!