Red Velvet Cheesecake
Ingredients
For the Red Velvet Layers

• Butter, for the cake molds

• All-purpose flour, for cake pans

• 1 box of Red Velvet cake mix, plus the ingredients called for on the box

For the cheesecake layer

• 28 oz. packets of cream cheese, softened

• 2/3 tsp. Granulated sugar

• 2 large eggs

• 1/3 tsp. sour cream

• 1 tbsp. all purpose flour

• 1 C. pure vanilla extract

• 1/4 tsp. kosher salt
For the cream cheese frosting

• 28 oz. packets of cream cheese, softened

• 1/2 tsp. (1 stick) softened butter

• 2 1/4 tsp. Granulated sugar

• 1 C. pure vanilla extractDirections
Preheat the oven to 350º and butter and flour two 9″ cake pans. Prepare red velvet cake batter according to box instructions.

Spoon batter into prepared cake pans and bake until toothpick inserted in center comes out clean, 30 to 32 minutes. Cool slightly in cake pans, then invert onto wire rack to cool completely. Using a serrated knife, level the top of the cake so it’s flat (save the scraps for decoration!).

To make a cheesecake layer:

Line a 9″ springform pan with parchment paper and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.

Add eggs, one at a time, until combined. Add sour cream, flour, vanilla and salt and beat until combined. Pour filling into prepared springform pan and bake until slightly bubbly in center, about 1 hour. Cool slightly, then transfer to the freezer to cool completely and firm up before assembling.

To make cream cheese frosting:

In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until smooth.

Assemble the cake:

On a cake plate, place a red velvet cake.

Top with a layer of cheesecake, pressing down firmly, then top with a second red velvet cake.

Using an offset spatula, frost the cake with the cream cheese frosting. Garnish with red velvet cake crumbs before serving.