Total Time: 50 minutes, plus baking and freezing times
Creepy Red Velvet Cheesecake
The sublime combination of red velvet cake and cheesecake topped with a cheesecake frosting is appropriate for anytime of the year. Adding sugar "glass" shards and raspberry coulis "blood"creates a frighteningly delicious Halloween dessert.
1 box of red velvet cake, prepared according to directions on the cake box for 2 9-inch cake rounds
For Cheesecake Layer:
2 (8 oz.) packages of cream cheese, softened
1 cup sugar
1/3 cup sour cream
1/3 cup heavy whipping cream
1/2 t. kosher salt
2 t. vanilla extract
For Cheesecake Frosting:
1 (4 oz) stick butter, softened
2 (8 oz.) packages cream cheese, softened
3 cups powdered sugar
1 T. vanilla extract
pinch of kosher salt
For sugar glass:
1 13/4 cup sugar
3/4 cup corn sugup
For Raspberry Coulis:
1 (10 oz.) package frozen raspberries
1 T. cornstarch
1/2 cup sugar
1 lime, juiced
Prepare red velvet cake according to package directions. Cool completely.
For cheesecake: Mix cream cheese and sugar until well combined. Add eggs, sour cream, whipping cream, vanilla and salt. Mix until combined. Pour into a greased 9 inch springform pan with a parchment round on bottom. Bake cheesecake in a preheated oven at 350 degrees F for 45-50 minutes until center is set. Cool. Freeze for several hours or overnight.
Prepare frosting: Mix cream cheese, butter and sugar until well beaten. Add vanilla and salt.
To assemble: Place one cake layer on serving platter. Remove cheesecake layer from freezer and place on top of cake. Place second cake layer on cheesecake layer. Frost cake with cheesecake frosting. Refrigerate until ready to serve.