Decadent Baked Red Velvet Cheesecake

Instructions

1. 1

   Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

2. 2

   In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, flour, and vanilla. Add the eggs and beat on low speed just until blended. Pour the mixture into the prepared pan and place on a baking sheet.

3. 3

   Bake the cheesecake until the center is set, about 40-50 minutes. Allow to cool on a wire rack for 10 minutes, then run a knife around the edges to loosen. Cool for 1 hour longer, then refrigerate until ready to assemble, covering when completely cooled.

4. 4

   Increase the oven temperature to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment paper and grease the paper.

5. 5

   In a large bowl, beat the sugar, oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well blended. In another bowl, whisk the flour, cocoa, baking soda, and salt. Gradually beat the dry ingredients into the wet mixture.

6. 6

   Transfer the batter to the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool the cakes in the pans for 10 minutes before removing to wire racks to cool completely. Remove the parchment paper.

7. 7

   For the frosting, in a large bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach the desired consistency.

8. 8

   Place one cake layer on a serving plate. Spread with 1 cup of the frosting. Carefully place the cheesecake over the frosting. Spread the cheesecake with another 1 cup of frosting. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting. Refrigerate the cake overnight before serving.