1 1/4 cup water
1/2 cup vegetable oil
3 eggs
Cheesecake filling:
8 ounces cream cheese softened
1 egg
1 teaspoon vanilla bean paste or vanilla extract
2 teaspoons all-purpose flour
1/3 cup granulated sugar
Cream cheese frosting:
8 ounces unsalted butter softened
8 ounces cream cheese softened
2 cups powdered sugar sifted
1 teaspoon vanilla bean paste or vanilla extract
5 red velvet oreos crushed for garnish, optional
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. With an electric hand mixer, mix for 30 seconds until combined. Mix for 2 additional minutes on medium speed, set aside. 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. 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. 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. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake, comes out mostly clean with no wet batter. Place on a wired rack to cool completely. Cream Cheese Frosting: Cream together the butter and cream cheese in a medium-sized bowl with an electric hand mixer until smooth. Add the powdered sugar a little at a time until fully incorporated. Add the vanilla and whip until light and fluffy about 2 minutes. Make sure the cake is completely cooled before adding the frosting. Frost the cake, top with crushed Oreos for garnish, optional.