Description
Red Velvet Cheesecake brings together decadent cream cheese filling and rich red velvet cake for an unforgettable holiday dessert.
Ingredients
Scale
- 16 ounces cream cheese, softened
- 1⅓ cups granulated sugar
- 4 large eggs
- ⅔ cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1½ cups vegetable oil
- 1 cup buttermilk
- ¼ cup red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
Instructions
1. Preheat oven to 325°F (163°C). Grease a springform pan.
2. Beat cream cheese and sugar until smooth. Add eggs, then sour cream, flour, vanilla, and salt. Bake 55–65 minutes. Cool completely.
3. Blend cake ingredients and bake; let cool.
4. Layer cake, cheesecake, and cake. Frost with cream cheese frosting.
5. Chill at least 2 hours before slicing. Serve and enjoy!
Notes
For a quicker version, use a boxed red velvet cake mix.
Chill all layers before assembling to help with clean slicing.
Store in the fridge up to 5 days or freeze for up to 1 month.
Garnish slices with whipped cream or white chocolate for extra flair.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg