Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake

Ingredients:

• * Red Velvet Cake Layers:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

• * Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 teaspoon fine salt
• 2 large eggs
• 1/4 cup sour cream
• 1/3 cup heavy cream

• * Frosting:

• 4 cups powdered sugar
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 package (8 ounces) cream cheese, softened

Directions:

* Cheesecake Layer:
Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
In a bowl, beat cream cheese, sugar, and salt until smooth. Add eggs, one at a time, then stir in sour cream and heavy cream. Pour into prepared pan.
Bake for 45 minutes. Turn off the oven; leave the cheesecake in the oven with the door closed for 30 minutes. Crack oven door and let sit for another 30 minutes. Remove, cool, and refrigerate for at least 4 hours.
* Red Velvet Cake:
Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and grease the sides.
In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. Whisk in oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Divide batter among the pans. Bake for about 25 minutes. Remove, cool in pans for 10 minutes, then turn out onto a rack to cool completely.
* Frosting:
Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, 1 cup at a time, and beat until creamy.
* Assembly:
Place one layer of red velvet cake on a plate. Top with the cheesecake layer, then the second cake layer.
Frost the top and sides of the cake. Chill before serving.

Prep Time: 1 hour | Cooking Time: 1 hour 10 minutes | Total Time: 2 hours 10 minutes + chilling
Kcal: 890 kcal per serving | Servings: 12 servings