Bread
Easter’s Red Velvet Cheesecake Loaf Recipe
Servings |
MetricUS Imperial
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Ingredients
For the cake
- 1 box red velvet cake mix plus ingredients called for to make the cake
- 8 ounces cream cheese softened
- 1/4 cup sour cream room temperature
- 1 egg
- 1/4 cup sugar
- 1 teaspoon vanilla extract
For the Frosting
- 4 ounces room temperature cream cheese
- 4 tablespoons room temperature butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2 teaspoons heavy cream
Ingredients
For the cake
For the Frosting
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Instructions
- Preheat oven to 350 degrees.
- Butter two loaf pans. You can use two 9x5 loaf pans.
- Whip up cake mix according to package directions.
- Divide among your loaf pans.
- Beat cream cheese and sour cream in a stand mixer until smooth.
- Beat in egg, sugar, and vanilla and mix until smooth.
- Drop spoonfuls of the cheesecake batter randomly over the top of the loaves. Using a butter knife or the back of a wooden spoon, swirl the cheesecake into the loaves. Be careful not to swirl too much or they will just blend.
- Bake for 30-35 minutes. Cool completely and then remove from pans.
To make the frosting
- Mix butter and cream cheese until smooth with a hand mixer.
- Mix in powdered sugar, 1 cup at a time.
- Add vanilla and 1 teaspoon heavy cream and mix until smooth.
- Add more cream, 1 teaspoon at a time, until the frosting reaches desired consistency. Store in refrigerator.
- Spread over cake if serving immediately.