This PEEPS® inspired creation is courtesy of:
Duncan Hines®
PEEPS® Cake Batter Cheesecake
Cake on the bottom, cheesecake on the top equals one big party! Make this PEEPS® Cake Batter Cheesecake with a layer of colored Duncan Hines® Yellow Cake, a thick layer of creamy cake batter cheesecake, brightly colored vanilla frosting and decorate the whole thing with sprinkles and PEEPS® Brand Marshmallow Chicks.
Preheat oven to 350°F. Spray 10-inch springform pan with baking spray.
CAKE BATTER: Pour cake mix into a large bowl. Measure 1/2-cup cake mix out and reserve for making cheesecake. Add eggs, water and oil to large bowl. Beat with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes.
Stir blue food coloring and rainbow sprinkles into batter. Pour into pan. Bake 15 to 20 minutes, until toothpick inserted in center comes out clean. Reduce oven temperature to 325°F.
CHEESECAKE: Beat cream cheese and sugar in a large bowl with an electric mixer on low speed until blended, about 1 minute. Beat on medium speed until smooth and creamy, 2 to 3 minutes. Beat in eggs and reserved 1/2-cup cake mix, just until blended. Stir in sprinkles.
Pour cheesecake over baked cake in pan. Bake 50 minutes. Turn oven off, do not open oven door. Let cheesecake sit in hot oven 15 to 20 minutes, until just set in the center.
Remove cake batter cheesecake from oven and cool at room temperature 1 hour. Remove ring from springform pan and refrigerate at least 4 hours or overnight.
Use yellow food coloring to dye frosting. Frost top and sides of cheesecake with frosting. Decorate with sprinkles and PEEPS® Marshmallow Chicks. Use a hot knife to slice cake batter cheesecake and clean the knife between each cut.
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