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Red Velvet Cheesecake Dessert With Creamy Layers & Bold Style

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A striking layered dessert with moist red velvet cake, rich cheesecake filling, and silky chocolate ganache. Perfect for holidays or special occasions.

Ingredients

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For the Cheesecake Layer:

  • 16 oz cream cheese, room temp

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1/3 cup sour cream

  • 1 tsp vanilla extract

For the Red Velvet Cake:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp cocoa powder

  • 1 1/2 cups vegetable oil

  • 2 large eggs

  • 1 cup buttermilk

  • 2 tbsp red food coloring

  • 1 tsp vanilla extract

  • 1 tsp white vinegar

For the Ganache:

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 325°F. Line an 8-inch springform pan with parchment. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Pour into pan and bake 45–50 mins in a water bath. Cool completely, then freeze 1 hour.

  • Preheat oven to 350°F. Grease two 9-inch round pans. Mix dry ingredients in one bowl. In another, whisk wet ingredients. Combine and divide into pans. Bake 25–30 mins. Cool completely.

  • Place one cake layer on a stand. Add cheesecake layer, then top with second cake. Chill 30 minutes.

  • Heat cream until just simmering. Pour over chocolate chips. Stir until smooth. Let cool slightly, then pour over cake.

  • Garnish as desired. Chill at least 2 hours before slicing.

Notes

Make the cheesecake up to 5 days ahead. Store leftovers covered in the fridge for 5 days or freeze slices up to 2 months.

Find it online: https://thefoodaunt.com/red-velvet-cheesecake-dessert-with-creamy-layers-bold-style/