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Candy Cane Cheesecake Cake is a fun holiday dessert recipe with a layer of moist Red Velvet cake, a layer of cheesecake and topped with a homemade cream cheese frosting.
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Candy Cane Cheesecake Cake

Candy Cane Cheesecake Cake is a fun holiday dessert recipe with a layer of moist Red Velvet cake, a layer of cheesecake and topped with a homemade cream cheese frosting.
Prep Time15 mins
Cook Time1 hr 5 mins
Course: Dessert
Servings: 8
Calories: 899kcal
Author: Jill

Equipment

  • 9 inch springform pan
  • Baking spray
  • Large bowl
  • Whisk
  • Medium bowl
  • Electric mixer/ bowl
  • offset spatula
  • Foil

Ingredients

Cake Ingredients:

  • 1 Box red velvet cake mix
  • 1 1/4 C water
  • 1/2 C Canola
  • 3 Large eggs

Cheesecake Ingredients:

  • 16 oz cream cheese room temperature
  • 1/2 C sugar
  • 1 tsp vanilla
  • 3 large eggs
  • 2 TBSP flour

Frosting Ingredients:

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

Instructions

Cake Directions:

  • Preheat oven to 350 degrees.
  • Using baking spray prep the springform pan.
  • Using a standing mixer, beat together all cake ingredients until smooth and combined
  • Set aside.

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.

Steps to make the cheesecake:

  • 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 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

Serving: 8g | Calories: 899kcal | 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