Ingredients
Scale
- For the Cheesecake:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup spiced caramel sauce
- For the Red Velvet Swirl:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- Red food coloring (optional)
Instructions
- Prepare the cheesecake mixture by beating cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla extract, ground cinnamon, and spiced caramel sauce.
- Create the red velvet batter by mixing flour, cocoa powder, sugar, oil, buttermilk, eggs, vanilla extract, baking soda, and vinegar until smooth. Add red food coloring if desired.
- Assemble the cheesecake by pouring half of the cheesecake mixture into a greased springform pan. Dollop red velvet batter on top and swirl. Add remaining cheesecake mixture and swirl again.
- Bake at 325°F (160°C) for 60-70 minutes or until set. Cool at room temperature and refrigerate for at least 4 hours before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Cheesecake can be frozen for up to three months.
- For serving, drizzle with extra spiced caramel sauce, sprinkle cinnamon, and top with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 32g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg