Whatchu think about this Red Velvet Cherry Cheesecake?! Karen Capehart has a heck of a recipe that you’re gonna want to try!
1 8-ounce package of cream cheese
8 oz sour cream
2/3 cups white sugar
2 tsp vanilla extract
1 21-ounce can of cherry filling
Preheat oven at 325 degrees. In a medium bowl, whisk flour, baking soda, baking powder, cocoa powder, and salt, in another bowl, combine sugar and oil until well combined. Mix in the eggs, butter milk, vanilla, white vinegar and food coloring. Reserve 1/2 of the filling and set aside. Bake in (2) 9 inch prepared greased and floured pan. Mix cream cheese, sour cream, sugar, vanilla extract, eggs in a 9 inch baking pan. Bake for 25 minutes on 350 degrees. When cake, and cream cheese are done. Place 1 layer of red velvet cake at bottom, place cheese cream in the middle spread some cherry filling in between layers, place the other 1/2 of red velvet on top spread more cherry filling on top. The remaining of reserved red velvet cake. Crumble around your cake. Lastly, pipe butter cream icing around your cake. Enjoy!