Description
This smooth and creamy red velvet cheesecake features layers of moist red velvet cake and rich cheesecake, topped with cream cheese frosting for a decadent dessert perfect for celebrations.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon red food coloring
- For the red velvet layer: 1 box red velvet cake mix, prepared according to package instructions
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and eggs one at a time, mixing well.
- Stir in sour cream, flour, and red food coloring until combined. Pour over the crust.
- Prepare the red velvet cake batter as per package instructions and pour a layer over the cheesecake mixture.
- Bake for 50-60 minutes or until the center is set. Allow to cool completely, then refrigerate for at least 4 hours.
- Top with cream cheese frosting before serving.
Notes
Ensure the cheesecake is fully chilled for the best texture. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 7g