Homemade Cake Batter Cheesecake is a decadent and fun twist on the traditional cheesecake. With a creamy, tangy base and the sweet, nostalgic flavor of cake batter, this dessert combines the best of both worlds. It’s rich, indulgent, and has the perfect balance of sweet and creamy, while the sprinkle of cake mix adds a delightful texture and flavor.
Topped with colorful sprinkles, this cheesecake is sure to be a hit at any celebration, or simply as a treat when you’re in the mood for something special.
Kitchen Equipment Needed
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Refrigerator (for chilling)
Ingredients Overview
- Cream cheese: The base for the cheesecake, providing the signature creamy texture.
- Cake mix: Adds the sweet cake batter flavor without having to bake a cake.
- Sour cream: Enhances the creaminess and adds tang to balance the sweetness.
- Sprinkles: Add color and fun to the cake batter cheesecake, making it look as festive as it tastes.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1/2 cup yellow cake mix (dry, not prepared)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sprinkles (rainbow or themed)
- Optional: Extra sprinkles for topping
Directions
- Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and has a sand-like texture. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool while you prepare the filling. - Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the sour cream, sugar, and dry cake mix. Beat until fully incorporated.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth. - Add the Sprinkles
Gently fold in the sprinkles by hand with a spatula. Be careful not to overmix, as you want the sprinkles to remain intact and colorful. - Assemble the Cheesecake
Pour the cheesecake batter over the cooled graham cracker crust, smoothing the top with a spatula. Tap the pan on the counter a few times to remove any air bubbles. - Bake the Cheesecake
Place the cheesecake in the oven and bake at 325°F (160°C) for 45-50 minutes, or until the center is almost set but still slightly jiggly. You can test doneness by gently shaking the pan — the outer edges should be firm while the center remains a little soft.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking. - Chill the Cheesecake
After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set. - Serve
Before serving, top the cheesecake with additional sprinkles for extra color and fun. Slice and enjoy the creamy, cake-batter-infused goodness!
Prep Time
20 minutes
Cook Time
50 minutes
Chill Time
4 hours minimum
Total Time
5 hours 10 minutes
Nutrition (per serving, ~10 servings)
- Calories: ~350
- Fat: ~24g
- Carbohydrates: ~33g
- Protein: ~5g
Expert Tips
- Cake Mix Flavor: Feel free to experiment with different flavored cake mixes (chocolate, funfetti, etc.) for a twist on the classic cake batter cheesecake.
- Crust Option: If you want a different crust, you can substitute the graham crackers with crushed Oreos, vanilla wafers, or even a shortbread cookie base for a richer flavor.
- Prevent Cracking: To prevent cracking, be sure to let the cheesecake cool gradually in the oven and avoid opening the oven door too frequently during baking.
- Freezing: This cheesecake freezes well. If you have leftovers, wrap it tightly and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
FAQs
Can I make this cheesecake without a springform pan?
If you don’t have a springform pan, you can use a regular 9-inch pie dish or a cake pan, but it may be harder to remove the cheesecake from the pan. Line the pan with parchment paper for easier removal.
Can I use a different type of cake mix?
Yes! You can use any flavor of cake mix, such as chocolate, red velvet, or even funfetti, for different flavor profiles.
What should I do if the cheesecake cracks?
If your cheesecake cracks, don’t worry! It’s still delicious. You can cover the cracks with extra sprinkles or whipped cream for a festive touch.
Storing & Freezing
- Storing: Keep leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months, then thaw in the refrigerator before serving.
Substitutions & Variations
- Gluten-Free Option: Use gluten-free cake mix and gluten-free cookies for the crust if you need a gluten-free version of this cheesecake.
- Vegan Version: Substitute the cream cheese with a vegan cream cheese alternative, the sour cream with a plant-based yogurt, and use a vegan cake mix to make a dairy-free version of this cheesecake.
Homemade Cake Batter Cheesecake
Homemade Cake Batter Cheesecake is a decadent and fun twist on the traditional cheesecake. With a creamy, tangy base and the sweet, nostalgic flavor of cake batter, this dessert combines the best of both worlds
Equipment
- - 9-inch springform pan
- - Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- - Refrigerator (for chilling)
Ingredients
- #### For the Crust
- - 1 1/2 cups graham cracker crumbs
- - 1/4 cup sugar
- - 1/2 cup unsalted butter melted
- #### For the Cheesecake Filling
- - 3 packages 8 oz each cream cheese, softened
- - 1 cup sour cream
- - 1/2 cup granulated sugar
- - 1/2 cup yellow cake mix dry, not prepared
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1/2 cup sprinkles rainbow or themed
- - Optional: Extra sprinkles for topping
Instructions
- **Prepare the Crust**
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and has a sand-like texture. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool while you prepare the filling.
- **Make the Cheesecake Filling**
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the sour cream, sugar, and dry cake mix. Beat until fully incorporated.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- **Add the Sprinkles**
- Gently fold in the sprinkles by hand with a spatula. Be careful not to overmix, as you want the sprinkles to remain intact and colorful.
- **Assemble the Cheesecake**
- Pour the cheesecake batter over the cooled graham cracker crust, smoothing the top with a spatula. Tap the pan on the counter a few times to remove any air bubbles.
- **Bake the Cheesecake**
- Place the cheesecake in the oven and bake at 325°F (160°C) for 45-50 minutes, or until the center is almost set but still slightly jiggly. You can test doneness by gently shaking the pan — the outer edges should be firm while the center remains a little soft.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
- **Chill the Cheesecake**
- After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to fully set.
- **Serve**
- Before serving, top the cheesecake with additional sprinkles for extra color and fun. Slice and enjoy the creamy, cake-batter-infused goodness!
Leave a Reply