Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake, red velvet cake with a surprise swirl of cheesecake throughout, topped with cream cheese frosting and crushed red velvet Oreos.

INGREDIENTS

- Red velvet cake mix - Water - Vegetable oil - Eggs Cheesecake filling: - Cream cheese - Egg - Vanilla bean paste or vanilla extract

What I love most about this Red Velvet Cheesecake Cake is the cake stays super moist even after being refrigerated because of that cheesecake swirl.

Preheat oven to 350°, grease a 9x13 inch baking dish, set aside. Make the red velvet cake batter first by combining the cake mix, water, oil, and eggs in a large bowl.

1

2

With an electric hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside.

3

In a medium-sized bowl, cream the cream cheese with an electric hand mixer until smooth, add the remaining ingredients and mix until combined with no lumps.

4

Pour half of the red velvet cake batter into the baking dish and spread evenly with a spatula. Dollop half of the cheesecake batter all over the top.

5

Pour the remaining cake batter on top, and dollop the remaining cheesecake mixture. Using a butter knife, make figure eights throughout the whole cake to swirl the cheesecake mixture into the cake mix.

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