Layered Red Velvet Cheesecake Bundt Cake

Ingredients

For the Red Velvet Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

For the Cheesecake Layer:

16 oz (2 packages) cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 tbsp all-purpose flour

For the Cream Cheese Frosting:

8 oz (1 package) cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-4 tbsp heavy cream (to reach desired consistency)

Instructions

1. Prepare the Cheesecake Layer Preheat the oven to 325°F (163°C).
   In a medium bowl, beat the cream cheese until smooth.
   Add granulated sugar and mix until combined.
   Add eggs, one at a time, mixing well after each addition.
   Stir in the vanilla extract and flour until just combined.
   Pour the cheesecake mixture into a greased 9-inch springform pan and smooth the top.
   Bake for 30-35 minutes or until the center is set. Let it cool completely before using.
2. Make the Red Velvet Cake In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
   In another bowl, mix together vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
   Gradually add the wet ingredients to the dry ingredients and mix until just combined.
   Grease and flour a Bundt pan. Pour half of the red velvet batter into the pan.
   Carefully place the cooled cheesecake layer on top of the batter, then pour the remaining red velvet batter over the cheesecake layer.
3. Bake the Bundt Cake Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted comes out clean.
   Allow the cake to