1-Step 1: Prepare the Crust Mix the 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 2 tablespoons granulated sugar in a bowl until well combined. Press this mixture firmly into the bottom of your prepared pan and bake for 10 minutes. Let it cool while you move on to the next layers, allowing the base to set perfectly.

2-Step 2: Make the Red Velvet Layer In a large bowl, combine the 15.25 oz box of red velvet cake mix, 3.4 oz box of vanilla pudding mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water. Beat for 2 minutes until smooth, then pour half of this batter over the cooled crust. This step builds the foundation of the red velvet flavor that makes this recipe so unique. For more baking inspiration, check out our funfetti muffin ideas this link adds value by connecting to similar easy bakes.

3-Step 3: Add the Cheesecake Filling Beat 16 ounces of softened cream cheese until smooth, then mix in 1/2 cup granulated sugar. Add 2 large eggs one at a time, followed by 1 teaspoon vanilla extract, and pour this over the red velvet layer. This creamy filling creates the signature cheesecake texture that contrasts beautifully with the cake.

4-Step 4: Finalize and Bake Pour the remaining red velvet batter on top and swirl with a knife for a marbled look. Place the pan in a roasting pan, fill the roasting pan halfway with hot water, and bake for 55-60 minutes until the center is almost set. Cool in the oven for 1 hour with the door cracked, then at room temperature before refrigerating for at least 4 hours. Here’s a tip: to learn how to prevent cracks, visit this resource on smooth bakes for better results.