Cake Batter Cheesecake

Ingredients

• 3 8 oz containers of cream cheese, at room temperature (see note)

• 3 eggs, at room temperature

• 1 14 oz can sweetened condensed milk

• 1 1/2 TBSPs vanilla

• 2 tsps almond extract**

• 1/2 cup of rainbow sprinkles

Instructions

1. Preheat your oven to 375 degrees.

2. With your mixer on low and with the paddle attachment, beat together the cream cheese until smooth. Then beat in the sweetened condensed milk, vanilla, and almond extract. Finally, beat in the eggs. Continue mixing until you can no longer see the yolks and the eggs are fully incorporated. The batter may have a few lumps left at the end, but that's okay.

3. Slowly mix in all the sprinkles with a spoon.

4. Pour the batter into a 9 inch spring form pan and bake for 40 minutes. Turn the oven off and let the cheesecake sit for an additional half hour.

5. Remove from the oven and at least four hours in the refrigerator.

Notes

It is really important that the cream cheese is completely at room temperature. I leave my cream cheese out for several hours to accomplish this. If your bricks aren't room temperature, they won't be able to smooth out. Additionally, make sure that you are using brand name cream cheese and it is full fat. I've made the mistake of using off brand and the results aren't good.

**I have received two comments that the recipe tastes too strongly of almond extract. I really love almond extract and think that it is very reminiscent of cake batter, so for me it really works in this recipe. If you don't like almond extract, you will want to reduce the amount in this recipe.