Homemade Cake Batter Cheesecake: Creamy cake batter cheesecake nestled inside a sugar cookie crust. Topped off with whipped cream and birthday cake cookies. A birthday cake addict’s dream come true!
Cake batter is my thing. Anything that looks, smells or tastes like cake batter is something I MUST have.
It all started with a local ice cream shop’s cake batter ice cream. The fact that I can have something that tastes like birthday cake without it being my birthday is life changing!!
Cake batter lover like me? Come in close I’ll tell you a secret. I even own a Cake Batter perfume by Demeter (and yes it does smell just like cake batter!).
If you like cake batter too you’ll love this cheesecake. It has a delicious funfetti crust filled with cake batter cheesecake. And I mean you gotta top it off with birthday cake cookies am I right!?
Cake Batter Cheesecake
For the Sugar Cookie Crust
- ½ Cup Butter Softened
- ½ Cup White Sugar
- 1 Egg
- 1 Tsp Vanilla
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 ¼ Cup Flour
- ¼ Cup Rainbow Sprinkles
For the Cheesecake
- 4 8 Ounce Bricks Cream Cheese Slightly Softened
- ¾ Cup Granulated Sugar
- ¾ Cup Yellow Cake Mix
- 2 Tsp Vanilla
- 4 Eggs
For the Crust
- Preheat oven to 325° F.
- Line Springform pan with parchment paper. Set aside.
- Beat butter and sugar together until light and fluffy.
- Stir in egg, vanilla, baking soda, and salt.
- Gradually add flour a little at a time, stirring until just combined. Fold in sprinkles.
- Press cookie dough into bottom of cake pan.
For the Cheesecake Filling
- In a large mixing bowl stir cream cheese and sugar together until smooth.
- Stir in cake mix, vanilla, and eggs.
- Pour over crust.
- Bake for 55-60 minutes or until the center is nearly set.
- Cool for 4-6 hours in the refrigerator. Top with whipped cream, sprinkles, or cookies if desired!
Crust Adapted via Cookies and Cups
To Die For Cheesecakes from Blogs I heart:
Chocolate Chip Cookie Cheesecakes via Crazy For Crust
Butterscotch Cheesecake via Life Love Sugar
Blueberry Swirl Cheesecake via Sally’s Baking Addiction
Chocolate Hazelnut Cheesecake Bars via Mom on Timeout
Cranberry Orange Cheesecake via Crunch Creamy Sweet
Hi, While baking, the cake overflowed. I know I measured correctly. Has this ever happened to you? I am using a 9″ cake pan just like you mentioned. Any idea what went wrong? Thanks!
I always try to put a cookie sheet underneath just in case this happens, sorry I forgot to mention that in the recipe!
I love this cheesecake! Thanks for linking up with What’s Cookin’ Wednesday!
Morgan @ Morgan Manages Mommyhood says
YUM. This looks so beyond good!!!
Just made this looks great but the cookie dough crust needs to be cooked first before you put the cheese batter in. It didn’t tell me to cook first so mine has a dough bottom that you can’t eat what a waste. Wish I new first it didn’t tell you to cook it before so I just thought it cooked with the cheese batter. Had to throw it away????
So sorry you experienced that.How frustrating! 🙁 The crust does not need to be pre-baked.
It’s impossible for me to troubleshoot with you as I wasn’t there in the kitchen, but perhaps your oven temp was off or it needed baked longer.
What is the difference between granulated and white?
Granulated and white sugar are the same Deanna, sorry for any confusion!
Would it be possible to make this “sugar free” and substitute trúvia or Splenda? If it wouldn’t taste good tell me!! I’m trying to make a really cool sugar free dessert for Thanksgiving.
So sorry for the slow response this got caught in my spam! 🙁
I have no idea honestly, I don’t have too much experience with sugar substitutes. If you follow the instructions on the package re. how much to substitute it might be worth a go.
Do you use dry cake mix or actual cake batter?
Check out the ingredient list! 🙂
I’m making this for a potluck and just want to verify: Normal cake pan or springform? This looks phenomenal!!
Thanks so much Kristin! A spring form would probably be easier to get it out of. Use it if you have it.
Full disclosure: i don’t own one and did just fine with a well greased cake pan.
Amanda @ Old House to New Home says
Sounds delicious! I just shared it on twitter, facebook, and pinterest because it looks SO good!
Thanks so much for all the shares Amanda! 🙂
Olivia @ livforcake says
I’m not usually a fan of cheesecake, but you sold me with the cake batter! This looks delicious.
Aw thanks Olivia! 🙂
This cheesecake looks so sweet! Almost too good to eat, but I bet my daughter would totally dig in without pause.
Almost! 😉 Thanks Kirsten!
If this is too sweet, could the sugar be omitted in the cheesecake ingredients?
Hi Mary! Yes I don’t think that would be a problem. Nothing is ever “too” sweet for me but reducing/eliminating the sugar or adding a bit more salt should help. 🙂
Cheryl Becker says
After the Cake Batter Cheesecake has been cooled, would it be ok to top it with a can of cherrypie filling, or would that be too heavy? thanks!!
I wouldn’t suggest topping it with cherry pie filling as it’s already really sweet from the cake batter. However, it sounds delicious on top of a regular cheesecake i.e. graham cracker crust and vanilla flavored cheesecake. Just my 2 cents, everyone’s tastes are different! 🙂