Ingredients
RED VELVET LAYER
Butter, for cake pan
Flour, for cake pan
1 box red velvet cake mix, plus ingredients called for on the box
CHEESECAKE LAYER
2 8-oz. packages cream cheese, softened
2/3 c. sugar
2 large eggs
1/3 c. sour cream
1 tbsp. flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
WHIPPED LAYER
2 cups heavy cream
4 tbsps powdered sugar
2 tsp vanilla
Instructions
Red Velvet cake layer:
Preheat oven to 350F
flour one springform 9″ cake pan.
Prepare red velvet cake batter according to box directions. Pour your batter in the prepared
cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even
and flat -set aside.
Make the cheesecake layer:
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 a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake
until only slightly jiggly in the center, about 1 hour.
