Description
A stunning and delightful holiday dessert combining rich red velvet cake and creamy cream cheese filling.
Ingredients
Scale
- 1 1/2 cups red velvet cake mix
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Red food coloring (optional)
- Whipped cream for topping
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the red velvet cake mix, melted unsalted butter, granulated sugar, and brown sugar until well incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional red food coloring.
- In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until blended.
- Pour half of the red velvet batter into the prepared pan. Spread the cream cheese mixture over this layer and top with the remaining red velvet batter. Bake for 50-60 minutes or until the center is set.
- Once baked, allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.
- Slice and serve chilled, topped with whipped cream.
Notes
Ensure cream cheese is at room temperature for a smooth filling. Don’t skip the chilling step for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg