Confetti Cake Cheesecake
One of my all-time favorite cakes is my red velvet cheesecake. It’s so decadent & delicious. That cake is where the idea for this cake came from.
I love the confetti cake mix. Maybe I shouldn’t because it’s a mix & all. But I do… I really do. Adding a layer of cheesecake to it just made my affection grow… maybe border lining into the stalker status.
I used the exact same cheesecake recipe that I used in my red velvet cheesecake, and simply stuffed it between 2 round layers of confetti cake – with ample icing of course. You can use any frosting you wish – store bought or homemade. Let me just tell you though – this marshmallow buttercream is divine on this cake/cheesecake.
Confetti Cake Cheesecake
- 1 box confetti cake mix such as Funfetti or Rainbow Chip prepared into 2 round layer cakes
- 2 & 1/2 8oz packages of cream cheese 20oz, room temperature
- 3/4 cups sugar
- 2 eggs
- 1/2 cup sour cream
- blue or pink food coloring optional
- prepared frosting of your choice store bought or homemade - I recommend my marshmallow buttercream
For the cheesecake:
- Preheat oven to 325 degrees. Beat cream cheese with an electric mixer until fluffy. Gradually add sugar, beating until nice and creamy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Stir in food coloring until you reach the color you desire.
- Put a large baker with hot water in the bottom rack of your oven. Pour the cheesecake batter into a 9 inch springform pan. Bake on middle rack until just set in center, about 45 minutes – 1 hour. Remove pan from oven; let cool completely. Wrap in plastic wrap and freeze for a few hours, or until frozen.
For the cake:
- Prepare as directed on the back of the box. Let cool completely on a wire rack.
Assembling the cake:
- Lay one round layer of cake on your cake plate. Spread a layer of frosting on the cake, and then lay the frozen cheesecake on top. Spread another layer of frosting on top of the cheesecake, and then place on the remaining layer of confetti cake. Finish the cake by covering the exterior in frosting. Refrigerate until ready to serve (allow about 2 hours before slicing to ensure no one gets a piece of partially frozen cheesecake).
Not sure I understand the hot water part; and I don’t bake many cakes, what is a spring form pan? This looks really good!
A springform pan is what you typically bake a cheesecake in – and the hot water part helps the cheesecake bake perfectly, with the right consistency. You can find them on Amazon or at your local WalMart!
Looks and sounds delish! I will definitely try this ~ 🙂
It looks simply AMAZING !!
I’d looooooooooooove a slice to two
I wish I could make it, but we don’t have here these cake-mixex
oooh too good to be true!!