Cake Batter Cheesecake
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375*
  2. With a bit of the melted butter, lightly brush the bottom and sides of the springform pan
  3. Line the bottom of a spring form pan with parchment paper and set aside
  4. To make the crust, place the Oreos in a food processor and pulse the cookies until a fine crumb forms.
  5. Add the remaining melted butter and 1 tablespoon of sugar and pulse again until combined.
  6. Press cookie crumb mixture into the bottom of the springform pan.
  7. Place the springform pan in the oven and bake for 15 minutes
  8. Once baked, place the crust in the fridge for 5 minutes to cool.
  9. To make the cheesecake filling, beat the softened cream cheese in an electric mixer on medium for 2 minutes until light and fluffy.
  10. Add in the sugar and beat again for 1 minute until fully combined.
  11. Add in the eggs, one at a time, scraping down the sides of the bowl before each new egg addition
  12. Add in the sour cream and vanilla extract
  13. Once combined, add in the cup of yellow cake mix until fully incorporated
  14. Remove the mixture from the electric mix and fold in the half cup of sprinkles by hand.
  15. Pour the cheesecake mixture into the cooled springform pan
  16. To prepare for baking, place a round, 9 inch cake pan upside down in a roasting pan
  17. Pour boiling water into the roasting pan until the cake pan is ½ to ¾ covered with water
  18. Place the cheesecake springform pan on top of the upside down cake pan and place the entire setup into the oven.
  19. Bake the cheesecake at 375 for 45 minutes.
  20. After 45 minutes, lower the temperature to 325 and cook for an additional 30 minutes.
  21. Once baked, removed the cheesecake from the oven and place it in the refrigerator to cool for 6 hours or overnight.
  22. When ready to serve, remove the cheesecake from the fridge and let it stand at room temperature for 5 minutes.
  23. Release the cake from the springform pan.
  24. To cut, use a sharp knife dipped in hot water and wiped dry to make cuts into the cake.
  25. Be sure to submerge and dry the knife in hot water in between each cut.
  26. 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/