Ingredients
The following ingredients have 4 Servings
- 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon chocolate extract
- 2 tablespoons milk or water, plus 2 more tablespoons
- 1 teaspoon Betty Crocker™ gel food color Neon Pink
- 1 block (8 oz) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Instruction
- Gather your ingredients, and preheat oven to 325°F.
- Line a 9x13-inch pan with non-stick tin foil or with parchment paper and spray with baking spray. Combine cake mix, melted butter, egg, chocolate extract, 2 tablespoons milk and pink food coloring in a mixing bowl. Stir until combined.
- Reserve 1/2 cup of batter, then pour the rest into prepared pan.
- Spread batter in a thin layer in bottom of pan. Stir the remaining 2 tablespoons milk into reserved batter, thinning it out.
- Stir together cream cheese and sugar (or pulse in a food processor). Add egg and vanilla extract and stir until smooth. Pour cheesecake filling over the brownie batter.
- Drizzle the reserved pink batter over cheesecake, then swirl using a fork or knife.
- Bake uncovered for 18 minutes. Remove and cover pan with tin foil. Return to oven for 6-8 more minutes. The center will still jiggle slightly and will firm up as it cools.
- Cool at room temperature for about an hour, then refrigerate for at least 2 hours.
- When ready to serve, cut into 24 squares. Store any extras in refrigerator.
