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Layers of Love Cheesecake Bars
Delicious red velvet crust, topped with a creamy pink velvet cheese cake and all covered in a gooey white chocolate ganache.
Prep Time
2
hours
hrs
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
2
hours
hrs
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
Calories:
333
kcal
Author:
Tornadough Alli
Ingredients
RED VELVET LAYER
1
box red velvet cake
1
stick butter
melted
1
egg
Cheesecake Layer
2
(8 opkg cream cheese
softened
1/2
cup
sugar
2
eggs
1/4
cup
sour cream
1
tsp
vanilla
A few drops of pink gel food coloring
WHITE CHOCOLATE GANACHE
2
cups
white chocolate baking chips
1
cup
heavy cream
Instructions
Preheat oven to 350.
Line a 9"x13" pan with tin foil and spray with cooking spray.
Mix together your red velvet cake mix, butter and egg in bowl and press into bottom of pan, set aside.
CHEESECAKE LAYER
In another bowl mix together your cream cheese and sugar until light and creamy.
Add in 1 egg at a time, mixing well after each addition.
Mix in your sour cream and vanilla.
Add in your food coloring a little at a time until desired color is reached.
Spread over the top of your red velvet layer.
Bake for about 30 minutes or until center of cheesecake is no longer jiggly and sides are just starting to brown.
Cool to room temperature then refrigerate for 2 hours.
WHITE CHOCOLATE GANACHE
Add your chocolate chips to a bowl.
In saucepan heat your cream until just boiling.
Pour over the chocolate chips and cover for about 5-7 minutes.
Stir until the chips are melted and smooth.
Remove cheesecake from refrigerator and pour ganache over the top. Return to refirigerator to set.
Cut and enjoy!
Notes
We used gel food coloring and very little to get the desired light pink color. You don't have to use gel color.
Nutrition
Calories:
333
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Cholesterol:
58
mg
|
Sodium:
264
mg
|
Potassium:
181
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
290
IU
|
Vitamin C:
0.2
mg
|
Calcium:
104
mg
|
Iron:
1.4
mg