CREAM CHEESE CAKE WITH CAKE MIX RECIPES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray the pan with cooking spray.
• In a large bowl with an electric mixer, beat the cake mix, instant pudding mix, hot water, vegetable oil, vanilla, and eggs. Start with the mixer at low speed for 30 seconds. Next, increase the speed to medium and beat for two minutes until the mixture until well combined.
• In a medium or large mixing bowl, combine the cream cheese, sugar, and egg. Beat the mixture together with an electric mixer on medium speed until the mix is smooth and creamy. Gently stir in the chocolate chips.
• Pour the cake batter into the pan. Next, spoon the cream cheese mixture evenly across the top of the cake using a tablespoon. Use a butter knife to carefully swirl the cream cheese mixture into the cake batter.
• Bake the cake for 47-55 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cake to cool in the pan for 5-10 minutes before transferring to a wire rack.
• Allow the cake to cool for one hour. Then, once the cake is fully cool, use an offset spatula to frost it.

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Then, line a 10-inch round baking pan with either non-stick baking paper or cooking spray. If you don't have either of those, you can brush the pan with melted butter and dust it with cake flour or powdered sugar.
• In a large mixing bowl, add the softened butter and white cream cheese. Using an electric mixer, cream together the ingredients until they become fluffy and light in color. Then, add the vanilla extract, lemon juice, and lemon zest and mix them in.
• Add the eggs one at a time, beating after every addition. Once the eggs have been incorporated, add the water and milk, and again, mix until you have a uniform mixture. Set aside the wet ingredients.
• In a separate bowl, whisk together the vanilla pudding mix, cake flour, sugar, and pound cake mix. Make sure that the mixture is free of any lumps.
• Now, slowly add the liquid ingredients to the dry ingredients. Mix using the electric mixer until you have a completely smooth and uniform batter.
• Pour the cream cheesecake batter into the lined cake pan and bake the cake for roughly 40-60 minutes. Before removing the cake from the oven, make sure that it has been fully baked by testing it with a toothpick or cake testing needle.
• Then, once your cake has been fully baked, remove it from the oven and allow it to cool inside of the pan for about 15 minutes. Then, remove it and allow it to cool at room temperature on a wire rack.
• Decorate your cake mix and cream cheesecake with your favorite frosting and toppings. Our personal favorite (and sticking with the cream cheese theme) is this sensational rum cream cheese frosting.