Cake Batter Cheesecake

4.50 from 4 votes

Prep Time20

Cook Time35

Cooling Time6

Total Time6 55

Course: Dessert

Cuisine: American

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.