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Cake Batter Cheesecake

4.5 from 4 votes

posted: 03/10/13

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy
This Cake Batter Cheesecake is almost as good as licking the beaters!
This Cake Batter Cheesecake is almost as good as licking the beaters!
I have a problem. Should we call it an addiction? No. No, never mind. Not an addiction   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.


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.

This Cake Batter Cheesecake is almost as good as licking the beaters!

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?

This Cake Batter Cheesecake is almost as good as licking the beaters!


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.

4.50 from 4 votes

Cake Batter Cheesecake

(tap # to scale)
Prep: 20 minutes
Cook: 35 minutes
Total: 6 hours 55 minutes


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)


  • 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


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.


  • 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.
Author: Lisa Longley
Course: Dessert
Cuisine: American

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Cake Batter Cheesecake

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 This Cake Batter Cheesecake is almost as good as licking the beaters!
This post may contain affiliate links which won’t change your price but will share some commission.

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:

  1. Wanda Lopez says

    I think I gained some weight just by looking at all the amazing cake/cheesecake images here. My daughter is turning 14 this Sunday and she wants them all. It’s going to be epic!

    • Lisa Longley says

      I hope you liked it Wanda!

  2. Tammy Northrup says

    I love your logic about the sugar intake not counting when you lick the frosting off of the beater. I mean yeah.. makes complete sense to me! I have to agree :)

  3. Melissa Monday says

    Have you ever used the small round sprinkles instead of the long kind of sprinkles in this recipe? If so did it taste the same.
    Thank you,

    • Lisa Longley says

      I haven’t Melissa, sorry!

  4. Cynthia Robson says

    Can this be baked ahead and frozen?

  5. Elizabeth Rogers says

    Hey Lisa I was making this for my grandson wedding for Saturday we are having all cheesecakes he loves this one I have made it before my question is can I make this like today and freezes it?

    • Lisa Longley says

      Hi Elizabeth! I know people who have frozen cheesecake, but I haven’t personally tried. Sorry I can’t help you with this!

  6. Nancy says

    Did you bake this in a water bath?

  7. Jamie says

    Is there any way you can make this as a no bake cheesecake?

  8. vicky says

    I am Lucky to found this cake buttercheesecake..i will try and i will try to bake ….thanks

  9. Wiete Arndt says

    Can You help me. You write “oz”. Can you translate these parts of the recipe into “ml”, “g” or spoon?

  10. James says

    Can u use a beater instead of a paddle, since i don’t have a paddle?

    • Lisa Longley says

      Yes, that will work! The biggest thing is to use room temperature good quality cream cheese so it beats smooth.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners