Red Velvet Cheesecake with Caramel Drizzle
A luxurious fusion of rich red velvet cake and creamy cheesecake, crowned with a golden caramel drizzle and a crunchy topping. Pure decadence! 
Ingredients:
For the Red Velvet Cake:
1 ½ cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup sugar
1 tsp vanilla extract
½ cup sour cream
2 eggs
For the Caramel Drizzle:
1 cup sugar
6 tbsp butter
½ cup heavy cream
Pinch of sea salt
Instructions:
Prepare the Red Velvet Cake:
Preheat oven to 350°F (175°C). Grease two cake pans.
In a bowl, whisk flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix oil, buttermilk, eggs, vanilla, and food coloring.
Combine wet and dry ingredients, then stir in vinegar.
Pour batter into pans and bake for 30 minutes. Let cool.
Make the Cheesecake Layer:
Beat cream cheese, sugar, and vanilla until smooth.
Mix in sour cream, then add eggs one at a time.
Pour into a springform pan and bake at 325°F (160°C) for 50 minutes.
Let cool completely.
Prepare the Caramel Sauce:
Heat sugar in a saucepan over medium heat until melted and golden.
Stir in butter, then slowly whisk in heavy cream.
Add salt and let cool slightly.
Assemble the Cake:
Layer red velvet cake, cheesecake, and another red velvet layer.
Drizzle with caramel and sprinkle crumbled red velvet on top.
This indulgent dessert is the ultimate showstopper! 