Red Velvet Cheesecake Bars Recipe- American Special
Red Velvet Cheesecake Bars are a luxurious dessert that blends the deep, cocoa richness of red velvet cake with the creamy allure of cheesecake. These bars showcase a tender red velvet base crowned with a velvety cheesecake layer, making them a perfect choice for special celebrations or whenever you crave a delightful indulgence.
- Prep Time10 min
- Cook Time45 min
- Perform Time8 hr
- Total Time8 hr 55 min
For the Red Velvet Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
How to make Red Velvet Cheesecake Bars :
Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Prepare Red Velvet Base: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the melted butter, egg, buttermilk, food coloring, vanilla extract, and vinegar. Mix wet and dry ingredients until just combined.
Bake Base: Spread the red velvet batter evenly in the prepared pan. Bake for 15 minutes, then remove from the oven and let it cool slightly.
Prepare Cheesecake Layer: While the base is baking, beat the cream cheese and sugar until smooth. Add the egg, vanilla extract, and sour cream, and mix until well combined.
Add Cheesecake Layer: Pour the cheesecake mixture over the partially baked red velvet base and spread it evenly.
Bake Again: Return to the oven and bake for an additional 20-25 minutes, or until the cheesecake layer is set and the edges are slightly golden.
Cool and Chill: Allow the bars to cool completely in the pan. Once cooled, lift them out using the parchment paper and cut into squares. Chill in the refrigerator for at least 2 hours before serving.
Recipe Notes :
Food Coloring: Adjust the amount of food coloring based on how vibrant you want the red velvet layer to be.
Cream Cheese: Make sure the cream cheese is well-softened to avoid lumps in the cheesecake layer.
Storage: Store leftovers in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage; just make sure to thaw before serving.
