Red Velvet Cream Cheese Swirl Bundt Cake Sprinkle Bakes

This triple layer red velvet cheesecake starts with a simple boxed cake

Make the Crust. Prepare Pan: Spray a 9-inch springform pan with nonstick spray, or grease with butter. Wrap the outer bottom of the pan tightly with two layers of heavy-duty aluminum foil. Make Crust Mixture: Combine the crushed Oreos and melted butter in a mixing bowl, and stir well until blended together evenly.

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Preheat the oven to 350F/177C. Line the bottom of an 8-inch springform pan with parchment paper and spray the sides with a baking spray. Prepare the brownie base first. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes until smooth.

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Preheat oven to 350 degrees F. Prepare red velvet cake batter according to package. Spoon batter into a cupcake pan filled with paper liners. Fill each cup 1/2 full. In a separate bowl whip together the cream cheese, egg, sugar and vanilla until well incorporated.

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Add the egg and vanilla extract and mix until smooth; scraping down the sides and bottom of the bowl with a rubber spatula. Fold in the flour mixture with the spatula just until combined; set aside. Make the red velvet batter: Whisk together the flour, cocoa powder, and salt in a medium bowl.

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Line the bottom of a 9×9 inch square pan with parchment paper and grease the sides. 2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl. 3. Add the sugar and whisk to combine. 4. Add the vanilla extract, vinegar, eggs and red food color and whisk until incorporated. 5.

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Beat until smooth and creamy. Layer: Pour ⅓ of the red velvet cake batter into the prepared pan. Gently spread cheesecake filling over the batter evenly, careful not to swirl. Top the filling with the remaining cake batter, spreading to even out the top. Bake: Pop the bundt pan in the oven and bake for 50-55 minutes.

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Time needed: 5 hours and 30 minutes. Prep for Cheesecake. Preheat your oven. Line the bottom of a 9-inch springform pan with a circle of parchment paper and spray the whole pan with non-stick spray.

Red Velvet Marbled Cheesecake

Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top. Make the cheesecake swirl: With a handheld mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth—about 1 minute. Dollop spoonfuls of the cream cheese mixture.

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Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray. Prepare red velvet cake mix according to package directions and set aside. In a separate bowl, beat together 1 block of cream cheese, 1/2 cup sugar and egg white. Mix well until smooth and all the bumps are completely gone.

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Select High Pressure and 23 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Check to see if the cheesecake is set in the middle.

Red Velvet Raspberry Swirl Cheesecake Cake Recipe Raspberry swirl

Instructions. Preheat the oven to 375° and line an 8×8 baking dish with parchment paper or lightly spray it with non-stick spray and set aside. To a large microwave safe bowl, melt the butter then add in the sugar and stir until fully incorporated. ½ cup unsalted butter, 1 cup granulated white sugar.

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Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper. Make the brownie batter: In a large heat-proof bowl, place butter, cocoa powder, and salt. Microwave in 30-second intervals, stirring in between each interval, until melted. Add sugar and whisk until combined.

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Allow the cake to cool completely. In a bowl (using an electric mixer or stand mixer) combine 4 ounces (1/2 block) of cream cheese with 1/3 cup softened butter. Add in powdered sugar and mix until smooth. Then stir in vanilla. And lastly, mix in the milk. Mix until smooth, then spread on cooled cake.

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In a large bowl, beat cream cheese and sugar with the electric mixer on medium speed until the mixture is light and fluffy. Beat in the eggs one at a time, scraping the bottom and sides of the bowl often. Beat in cream, vanilla and cornstarch until the mixture is smooth. Set aside 4 cups of the batter. Next, add the melted chocolate and red.

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Add the red food coloring, vanilla, and whisk (gently at first) to incorporate. Add additional food coloring as desired until the batter is as red as desired. Add the cocoa powder and stir to incorporate. Add the flour, salt, and stir to incorporate. Turn batter out into prepared pan; set aside.

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In a large mixing bowl, beat cream cheese, sugar and flour until creamy. Add eggs and egg yolks, one at a time, beating just until combined. Stir in cream. Spoon 1 cup of batter into a medium bowl; pour remaining batter onto prepared crust. To the reserved batter gently stir in the cocoa and food coloring.