Red Velvet Cheesecake Squares

21 Nov

Working in a new kitchen is always an interesting adventure to say the least. And our new-to-us kitchen is very, very old. With an odd layout and barely-there water pressure, let’s just say I hit a few snags during this baking process.

That said, this semi-simple bake was well worth the first time struggles.

I’m a cheesecake lover. Put any kind of cheesecake in front of me and I will certainly not turn you away. My husband tolerates my cheesecake love and while he enjoys it his fondness of cheesecake doesn’t stretch as far as mine. That is until now. As he said, “When you say ‘Wow’ to your own food, you know it’s good.”

Now, on to the recipe.

(Printable Version)

Cake:
1 box German chocolate cake mix
1 stick butter, softened
1 egg
1 ounce red food coloring

Cheesecake:
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray 9×13 baking pan lightly with cooking spray and set aside.

Beat with an electric mixer on low speed cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan. Have a bit of flour set aside to dust your hands, this makes the process of patting the cake into the pan.

Beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.

Bake in preheated oven for 40 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.

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