Prepare a 9x13 pan by first spraying the pan with non-stick spray and then press parchment paper to the bottom and up the sides of the pan so that it sticks to the pan well
Beat together the cake mix and melted butter. Beat in the eggs one at a time
Spread the cake mixture evenly along the bottom of the pan
Mix the cinnamon and sugar together
Toss the diced apples with the cinnamon sugar and then sprinkle on top of the cake mixture and gently press into the cake mix using your hand
Beat together the cream cheese and sugar until fluffy, scraping down the sides halfway through
Beat in eggs one at a time, followed by the vanilla. Scrape down the sides a few times and make sure all is well combined, and no clumps are left
Spoon out ½ cup of the cream cheese mixture into a small bowl and set aside - do not add food colouring to this, keep white
Turn the mixer on low and continue to add drops of red food colouring until desired colour (light pink, dark pink, red)
Spread the coloured cream cheese mixture over top of the cake and apples. Gently spread evenly, trying not to move any of the apple pieces
Spoon small dollops of the white cream cheese mixture evenly on top of the red mixture. Take a toothpick or knife and swirl the two together slightly to make a swirled appearance
Bake in oven for 45 minutes or until the top no longer jiggles
Turn off the oven and crack the door about ½ way open and then leave the cheesecake in there until the oven is room temperature. This ensures it cools and sets properly
Once cooled, gently and evenly lift the parchment out of the pan and place the cheesecake on a cutting board or flat surface. Using the heart shaped cookie cutter, cut out pieces and then carefully cut away the trim to get smooth edges. Place on a pretty platter and serve
4
25 mins
