Red Velvet Cheesecake Cake

This decadent Red Velvet Cheesecake Cake features layers of moist red velvet cake and creamy cheesecake, all topped with a rich cream cheese frosting and crushed candy canes for a festive twist. It’s the ultimate dessert for special occasions or the holiday season!

Ingredients:

Cake:

1 box red velvet cake mix (15.25 oz)

1 1/4 cups water

1/2 cup canola or vegetable oil

3 large eggs

Cheesecake:

16 oz cream cheese (room temperature)

1/2 cup granulated sugar

2 tablespoons flour

1 teaspoon vanilla extract

3 large eggs

Frosting:

4 oz cream cheese (room temperature)

2 tablespoons butter (room temperature)

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk

1/2 cup crushed candy canes

Instructions:

Cheesecake Layer:

Preheat the oven to 350°F (175°C). Grease the sides and bottom of a 9-inch springform pan and line the sides with a 3-inch tall parchment strip.

In a large bowl, beat the cream cheese until smooth. Add sugar and flour, mixing well.

Add the vanilla extract, then beat in the eggs one at a time. Scrape down the sides as needed to ensure the mixture is smooth.

Cake Batter:

In another bowl, combine the red velvet cake mix, water, oil, and eggs. Beat until smooth and fully incorporated.

Assemble the Cake:

Divide the red velvet cake batter in half. Spread the first half evenly at the bottom of the prepared pan.

Next, dollop half of the cheesecake batter on top. Don’t spread or swirl.

Add the remaining red velvet cake batter in spoonfuls around the cheesecake batter, then top with the remaining cheesecake batter, spreading it evenly with an offset spatula.

Bake:

Bake at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the cheesecake starts to brown too quickly, tent the cake with foil during the last 20-30 minutes.

Remove the cake from the oven, allow it to cool on a wire rack, then refrigerate overnight.

Frosting: