It is not secret that I make several red velvet cakes during the month of February for friends and family…including our UPS man at Kathryn Greeley Designs! When I came across the image of this Red Velvet Cheesecake, I was most fascinated. I decided to make my regular red velvet cake in three round pans, rather than my normal 9X13 pan. I used two of the three layers for the bottom and top layers, then did my old faithful NY cheesecake recipe in the center. The third layer, I crumbled up and lined the springform pan sides (this cake is so moist, it was a breeze to make stick up the sides of the springform pan). After the cheesecake was out of the oven and cooled, I added a top layer of the red velvet cake and topped with the red velvet cream cheese frosting and garnished with the remaining “red velvet crumbs”. A bit of work and millions of calories, but most yummy!
Enjoy this decadent treat!