Description
A decadent red velvet cake base topped with ultra-creamy vanilla cheesecake and dramatic crimson crumbs.
Ingredients
Scale
- Red velvet cake layer
- 8 oz cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup cocoa powder
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 1/2 cup sour cream or heavy cream
- 1 tbsp red food coloring
- Whipped cream (for topping)
- Red velvet cake crumbs (for garnish)
Instructions
- Bake the red velvet cake layer in a springform pan; cool completely.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, then vanilla and sour cream until creamy.
- Pour cheesecake batter over the cooled red velvet base.
- Bake gently until the center is just set.
- Cool fully, then refrigerate at least 4 hours.
- Top with whipped cream swirls and red velvet crumbs before serving.
Notes
- Ensure the red velvet cake is completely cooled before adding the cheesecake layer.
- For best results, refrigerate overnight before serving.
- Use high-quality cream cheese for a smoother texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg