A special occasion dessert that's made with cheesecake and box cake mix. It's a small serving dessert, but pretty delicious! Add sprinkles before serving.
Ingredients
- 1.33 packages red velvet cake mix , 16.5 ounce
- 1 cup butter , melted
- 2 eggs , divided
- 2 eggs yolks , divided
- 2 packages cream cheese , 8 ounce
- 0.5 cups sour cream
- 0.5 cups white sugar
- 1 teaspoon vanilla extract
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
-
2
Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan.
-
3
Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk.
-
4
Spread cream cheese mixture over the red velvet layer in the pan.
-
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Baked Maryland Lump Crab Cakes
These baked crab cakes are authentic Maryland-style crab cakes. Many people claim to make a true Maryland crab cake, but I have lived by the Chesapeake Bay on Kent Island, MD, nearly my whole life and can say that this recipe with all lump meat with almost no filler tastes incredible!
Italian Ricotta Cookie Bars
In these Italian ricotta cookie bars, you get all the flavor, plus the amazingly soft, delicious, cakey texture of ricotta cookies—but without the hassle of making individual cookies.
Instant Pot Seafood Gumbo
I took one of my favorite gumbo recipes and converted it to cook in the Instant Pot. Chock-full of shrimp, scallops, and cod, it is cooked in a roux that incorporates Louisiana beer.