Cake Batter Cheesecake
Rich and creamy cheesecake inside a sugar cookie crust.
Servings 12 Large Slices
Calories 295kcal
Ingredients
For the Sugar Cookie Crust
- ½ Cup Butter Softened
- ½ Cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1 teaspoon Baking Soda
- 1 teaspoon 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 teaspoon Vanilla
- 4 Eggs
Instructions
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!
Nutrition
Calories: 295kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 502mg | Potassium: 46mg | Fiber: 1g | Sugar: 30g | Vitamin A: 340IU | Calcium: 46mg | Iron: 1mg