Ingredients
Scale
- 1 ½ cups crushed digestive biscuits
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup brown sugar
- ½ cup unsalted butter (for caramel)
- 2 tablespoons all-purpose flour (for red velvet cake)
- 1 tablespoon cocoa powder
- Red food coloring
Instructions
- Preheat oven to 325°F (160°C). Combine crushed biscuits and melted butter; press into a 9-inch springform pan. Bake for 10 minutes and cool.
- In a saucepan, melt ½ cup butter, stir in brown sugar, and cook for 3-4 minutes until thickened. Remove from heat and cool slightly.
- Mix 1 cup red cake crumbs with cocoa powder, flour, and red food coloring. Reserve for layering.
- In a mixing bowl, blend cream cheese and sugar until creamy. Add eggs one at a time, then mix in sour cream and vanilla. Pour half over the base, drizzle with caramel, and sprinkle with red velvet crumbs. Repeat layers and swirl with a knife.
- Bake for 60 minutes until edges are set and center is slightly wobbly. Turn off oven and leave cheesecake inside for an hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving. Drizzle with more caramel and garnish with whipped cream and red velvet crumbs.
Notes
- This cheesecake is best if made a day in advance. Flavors develop and improve with time.
- Ensure all ingredients are at room temperature to prevent cracks in the cheesecake.
- Store-bought red velvet cake can be used for convenience without compromising flavor.
- Add spices like cinnamon or nutmeg for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg