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Red Velvet Cheesecake

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Ingredients
  

Cake Layer

  • 1 red velvet cake mix prepared according to the box directions.

Cheesecake Layer

  • 16 ounces room temp cream cheese
  • ⅔ c. sugar
  • 2 eggs
  • ⅓ c. sour cream
  • 1 T. flour
  • 1 tsp. vanilla
  • ¼ tsp. kosher salt

Whipped Cream

  • 2 cups heavy cream
  • 4 T. powdered sugar
  • 2 tsp vanilla

Instructions
 

Cake layer

  • Pour entire prepared mix into a 9 inch pan that has been greased, lined with parchment and grased again. Bake until a toothpick comes out clean, approx 30-35 mins. If it starts to brown, add a piece of foil loosely on top until center is cooked through. Let cool then pop into freezer.

Cheesecake

  • Beat cream cheese and sugar smooth.
  • Add eggs and blend in.
  • Add sour cream, flour, vanilla and salt.
  • Grease a 9 inch pan and line with parchment. Grease it again and pour in the cheesecake.
  • Bake 45-50 minutes. Cool, remove from pan and freeze.

Whipped cream

  • Whip all until soft peaks form.

Assembly

  • Place frozen red velvet layer on plate.
  • Top with cheesecake layer.
  • Spread cream on top and pipe flowers, if desired.
  • Keep chilled in fridge!