Ingredients
Scale
- 1 box (15.25 oz) Red Velvet Cake Mix
- 2 large eggs
- 1/2 cup vegetable oil
- 16 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp pure vanilla extract
- 1 cup fresh strawberries, sliced
- Whipped topping for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the red velvet cake mix, eggs, and oil as directed on the package. Mix until smooth and pour into the prepared pan.
- Bake for about 25 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the cheesecake filling, beat softened cream cheese until creamy. Add sugar, sour cream, and vanilla extract; mix until fluffy.
- Pour the cheesecake mixture over the cooled cake layer and smooth it out evenly.
- Bake again for about 45 minutes or until slightly jiggly in the center. Turn off the oven and let it cool inside with the door ajar.
- Chill in the fridge for at least four hours before serving. Garnish with whipped topping and fresh strawberries.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (140g)
- Calories: 370
- Sugar: 28g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg