Description
A festive red velvet cheesecake that combines the rich, cocoa flavor of red velvet cake with a creamy, smooth cheesecake filling. Perfect for holiday gatherings.
Ingredients
Scale
- 2 cups red velvet cake mix
- 1/2 cup butter, melted
- 1 egg (for crust)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs (for filling)
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup whipped cream (for topping)
- Red sprinkles (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, mix the red velvet cake mix, melted butter, and egg until combined. Press into the bottom of the springform pan.
- In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, and then mix in sour cream and flour until creamy.
- Pour the cream cheese mixture over the crust in the pan and smooth the top.
- Bake for 50–60 minutes until edges are set and the center jiggles slightly but is not liquid.
- Turn off the oven and let the cheesecake cool with the door cracked for 30 minutes.
- Remove and let cool to room temperature, then chill in the refrigerator for at least 4 hours.
- Before serving, top with whipped cream and sprinkles.
Notes
For lower fat, use reduced-fat cream cheese and light sour cream. Store leftovers in the refrigerator for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg