Cake Batter Cheesecake
Total time
- 1 package Cake Batter Oreos
- 6 tablespoons unsalted butter, melt
- 1 tablespoon sugar
- 4-8 ounce bricks of cream cheese, at room temperature
- 4 eggs, at room temperature
- 1 cup sour cream
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 cup yellow cake mix
- ½ cup sprinkles
- whipped cream, optional
- Preheat the oven to 375*
- With a bit of the melted butter, lightly brush the bottom and sides of the springform pan
- Line the bottom of a spring form pan with parchment paper and set aside
- To make the crust, place the Oreos in a food processor and pulse the cookies until a fine crumb forms.
- Add the remaining melted butter and 1 tablespoon of sugar and pulse again until combined.
- Press cookie crumb mixture into the bottom of the springform pan.
- Place the springform pan in the oven and bake for 15 minutes
- Once baked, place the crust in the fridge for 5 minutes to cool.
- To make the cheesecake filling, beat the softened cream cheese in an electric mixer on medium for 2 minutes until light and fluffy.
- Add in the sugar and beat again for 1 minute until fully combined.
- Add in the eggs, one at a time, scraping down the sides of the bowl before each new egg addition
- Add in the sour cream and vanilla extract
- Once combined, add in the cup of yellow cake mix until fully incorporated
- Remove the mixture from the electric mix and fold in the half cup of sprinkles by hand.
- Pour the cheesecake mixture into the cooled springform pan
- To prepare for baking, place a round, 9 inch cake pan upside down in a roasting pan
- Pour boiling water into the roasting pan until the cake pan is ½ to ¾ covered with water
- Place the cheesecake springform pan on top of the upside down cake pan and place the entire setup into the oven.
- Bake the cheesecake at 375 for 45 minutes.
- After 45 minutes, lower the temperature to 325 and cook for an additional 30 minutes.
- Once baked, removed the cheesecake from the oven and place it in the refrigerator to cool for 6 hours or overnight.
- When ready to serve, remove the cheesecake from the fridge and let it stand at room temperature for 5 minutes.
- Release the cake from the springform pan.
- To cut, use a sharp knife dipped in hot water and wiped dry to make cuts into the cake.
- Be sure to submerge and dry the knife in hot water in between each cut.
- Serve with a dollop of whipped cream on top and extra sprinkles, if desired.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/cake-batter-cheesecake/
3.5.3208