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Red Velvet Candy Cane Cheesecake Cake

Course: Dessert
Cuisine: American
Keyword: red velvet cheesecake
Servings: 8
Calories: 900kcal

Equipment

  • 9-inch springform pan
  • Baking spray
  • Large bowl
  • Whisk
  • Medium bowl
  • Electric mixer
  • Offset spatula
  • Aluminum Foil

Ingredients

Cake Ingredients:

  • 1 box red velvet cake mix
  • 1 1/4 C water
  • 1/2 Cup Canola oil
  • 3 eggs large

Cheesecake Ingredients:

  • 16 oz. cream cheese room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 3 eggs large
  • 2 Tbsp flour

Frosting Ingredients:

  • 4 oz. cream cheese soft
  • 2 Tbsp unsalted butter soft
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp whole milk
  • 1/2 cup crushed candy canes

Instructions

  • Preheat oven to 350 degrees.
  • Using baking spray prep the springform pan and set aside.
  • Set aside.

Cake Directions:

  • Using a standing mixer, beat together all cake ingredients until smooth and combined
  • Cheesecake Directions:
  • Using an electric mixer beat together the cream cheese, sugar, eggs, and flour in a medium bowl. Continue to beat on high until the ingredients are combined and appear smooth. Add the vanilla, mixing until blended.
  • Divide the red velvet cake batter in half.
  • Spread the first half of the batter into the bottom of the prepared pan.
  • Divide the cheesecake batter in half. Dollop ( using a large spoon) the first half of the cheesecake batter on top of the pumpkin cake batter. (Don't spread nor swirl the cheesecake batter, just dollop.)
  • Slowly add the remaining the red velvet cake batter by using spoonfuls of dollops around the cheesecake batter. Do not spread the cake batter.
  • Add the remaining cheesecake batter on top of the other 3 layers. Spread this batter using an offset spatula into an even layer.
  • Bake at 350 degrees for 50-60 minutes.
  • If the cheesecake appears to be browning too fast make a foil tent to cover the top for the last 20-30 minutes.
  • Be aware that the cheesecake will puff up in the oven.
  • The cake may also crack but after it is cooled it will settle.
  • Remove from the oven.
  • Transfer the cheesecake to a wire rack to cool completely.
  • Next move the cooled cheesecake to the refrigerator for at least 4 hours or overnight.

Frosting Directions:

  • Using an electric mixer and mixing bowl beat the cream cheese and butter together until creamy/smooth.
  • With the electric mixer still on slowly add in small amounts of powdered sugar until the cream cheese / butter and powdered sugar are well mixed.
  • Add vanilla mixing well.
  • Pour in the whole milk and mix well.
  • Run a thin knife around the cake.
  • Release the ring of the springform pan.
  • Spread the cream cheese frosting on top of the cheesecake and frost evenly.
  • Sprinkle the crushed candy canes on the edge
  • Cover and refrigerate the cheesecake until it is ready to be served.

Nutrition

Calories: 900kcal | Carbohydrates: 100g | Protein: 12g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 208mg | Sodium: 724mg | Potassium: 322mg | Fiber: 1g | Sugar: 76g | Vitamin A: 1218IU | Calcium: 171mg | Iron: 3mg