Print Recipe

Cake Batter Cheesecake

Author: Lisa Longley


  • 3 8 oz containers of cream cheese at room temperature (see note)
  • 3 eggs at room temperature
  • 1 14 oz can sweetened condensed milk
  • 1 1/2 TBSPs vanilla
  • 2 tsps almond extract**
  • 1/2 cup of rainbow sprinkles


  • Preheat your oven to 375 degrees. Spray a nine inch spring form pan generously with cooking spray. Set aside.
  • With your mixer on low and with the paddle attachment, beat together the cream cheese until smooth. Then beat in the sweetened condensed milk, vanilla, and almond extract. Finally, beat in the eggs. Continue mixing until you can no longer see the yolks and the eggs are fully incorporated.
  • Slowly mix in all the sprinkles with a spoon.
  • Pour the batter into a 9 inch spring form pan and bake for 30 to 40 minutes or until the edges of the cheesecake just begin to turn brown. Turn the oven off, crack the door, and let the cheesecake sit for an additional half hour.
  • Remove from the oven, run knife gently between the cheesecake and the pan. Allow to cool on the counter until it is room temperature and then refrigerate for at least four hours.


It is really important that the cream cheese is completely at room temperature. I leave my cream cheese out for several hours to accomplish this. If your bricks aren't room temperature, they won't be able to smooth out. Additionally, make sure that you are using brand name cream cheese and it is full fat. I've made the mistake of using off brand and the results aren't good.
**I have received two comments that the recipe tastes too strongly of almond extract. I really love almond extract and think that it is very reminiscent of cake batter, so for me it really works in this recipe. If you don't like almond extract, you will want to reduce the amount in this recipe.