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This yummy dessert mixes creamy cheesecake with fun cake batter flavor. It's got a tasty sugar cookie bottom and a smooth, rich top. It'll take you back to birthday parties as a kid but feels fancy enough for grown-ups too.
I whipped this up when my daughter couldn't pick between cookies or cheesecake for her birthday. It was such a hit that we now make it for pretty much every family party.
Ingredients
For the Sugar Cookie Crust
- Butter: Let it soften first for that melt-in-your-mouth cookie base
- White Sugar: Adds sweetness and helps make that classic sugar cookie feel
- Egg: Holds everything together and keeps the crust moist
- Vanilla extract: Boosts the sweet cookie taste
- Baking Soda: Makes the cookie bottom slightly puffy
- Salt: Cuts through sweetness and brings out flavors
- Flour: Forms the base of your cookie layer
- Rainbow Sprinkles: Bring color and happy crunch to the mix
For the Cheesecake
- Cream Cheese: Makes everything smooth and velvety - grab the full-fat kind for best results
- Granulated Sugar: Adds just the right amount of sweetness
- Yellow Cake Mix: The magic touch that makes it taste like birthday cake
- Vanilla extract: Makes the cake batter flavor pop
- Eggs: Give structure and help create that silky cheesecake texture
Step-by-Step Instructions
- Prepare the Oven:
- Get your oven nice and warm at 325°F. This lower temp lets everything cook slowly without getting too brown. Give it a good 15 minutes to heat up completely for best results.
- Prepare the Pan:
- Put parchment paper in your springform pan, pressing it flat on the bottom and a bit up the sides. This'll make your life so much easier when it's time to serve.
- Make the Cookie Crust:
- Mix your butter and sugar until it's fluffy and lighter in color. This usually takes about 3 minutes of beating. Getting air into the mix now will make your cookie base tender later.
- Add Wet Ingredients to Crust:
- Mix in the egg, vanilla, baking soda, and salt until everything's well combined. Don't worry if it looks a bit weird at first - it'll come together as you stir.
- Complete the Cookie Base:
- Add the flour bit by bit, mixing gently just until it's combined. Don't go crazy with the mixing or you'll get a tough crust. Gently fold in those colorful sprinkles last.
- Form the Crust:
- Push the cookie dough into the bottom of your pan. Try using the bottom of a measuring cup to make it nice and flat so it'll hold your cheesecake well.
- Prepare the Cheesecake Filling:
- In a big bowl, mix cream cheese and sugar until totally smooth. Take your time here - nobody wants lumpy cheesecake!
- Complete the Filling:
- Add the cake mix, vanilla, and eggs, stirring just until mixed. Once those eggs are in, don't overmix or you might get cracks in your finished cheesecake.
- Assemble and Bake:
- Pour your filling over the cookie crust and smooth the top. Bake for 55-60 minutes until it's mostly set but still wiggles a tiny bit when you shake the pan gently.
- Chill and Serve:
- Let it cool completely, then stick it in the fridge for at least 4-6 hours. Overnight is even better. This resting time lets all the flavors come together.
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The best thing about this dessert is how the crunchy cookie bottom plays off the smooth, creamy top. It takes me back to when I first made it for my daughter's birthday and she told me it beat any bakery cheesecake she'd ever had. That memory still warms my heart every time I make this treat.
Cutting Like a Pro
Want beautiful slices? Run a knife under hot water, dry it off, then cut. Do this again for each new slice. The warm, clean knife gives you those perfect edges without messing up your cheesecake. My grandma taught me this trick. She always said a dessert should look as good as it tastes when you're serving guests.
Storage Information
You can keep this cheesecake in the fridge for up to 5 days if it's in a sealed container. It actually tastes even better on day two after the flavors have mixed together more. If you want to save it longer, wrap single slices in plastic wrap and then foil, and pop them in the freezer for up to 2 months. Just let them thaw in the fridge overnight before eating.
Flavor Variations
The yellow cake version is amazing, but don't stop there. Try chocolate cake mix if you're crazy about chocolate, or go with strawberry for a fruity twist. Red velvet makes a gorgeous dessert with a unique taste that's perfect for Christmas or Valentine's Day. I love how flexible this recipe is, which is why I make it so often in different ways.
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FAQs About the Recipe
- → How do I make the sugar cookie crust?
For the crust, beat together butter and sugar until fluffy, add in egg, vanilla, baking soda, and salt. Slowly mix in flour and gently stir in sprinkles before pushing the mixture into your pan.
- → Can I use boxed mix for the cake batter flavor?
Absolutely, the recipe calls for yellow cake mix to give your cheesecake that yummy cake batter taste.
- → How do I know when the cheesecake is baked?
Your cheesecake is ready when the middle still wobbles a bit but looks mostly set. It'll get firmer as it cools down.
- → What can I top the cheesecake with?
You can dress up this cheesecake with fluffy whipped cream, colorful sprinkles, or even some crumbled cookies for a fun party look.
- → How long should the cheesecake cool?
Pop your cheesecake in the fridge for at least 4-6 hours to make sure it gets that perfect creamy texture.