Red Velvet White Chocolate Cheesecake Bars

red velvet cheesecakes2 CCB

Red Velvet White Chocolate Cheesecake Bars

Yield: 8″ x 8″


For the cookie base
One 16.5oz box red velvet cake mix
1/3 cup oil
1/4 cup milk
1 egg
1 teaspoon vanilla extract

For the cheesecake filling
1/2 cup white chocolate chips
One 8oz. package cream cheese, room temperature
1/2 cup sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
2 teaspoons all-purpose flour

red velvet cheesecakes2 CCB2


Preheat oven to 350 degrees F.  Lightly spray an 8×8 inch glass baking dish with cooking spray. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together cake mix, oil, milk, egg, and vanilla extract until well-combined and a soft dough forms.

Scrape most of the dough out of the bowl and onto the bottom of prepared baking dish. Evenly spread it out and pat it down to form a smooth, uniform layer.

Melt white chocolate chips over a double boiler, or in a microwave. Once they are completely melted and smooth, set aside to cool while you prepare the cheesecake filling.

In a medium sized bowl, using an electric hand mixer, beat together cream cheese and sugar until smooth and well-blended. Add egg and vanilla and beat on low speed just until incorporated. Add flour and beat for an additional 20 seconds. Then, gradually beat in melted white chocolate.

Evenly spread cheesecake filling over the red velvet cookie dough.

Roll out the remaining cookie dough, cut into shapes, and gently place over cheesecake filling. (Alternatively, you can bake the cookie dough separately into cookies and leave the top of the cheesecake bare.)

Bake for 25-30 minutes, or until edges are set and the center jiggles slightly. Transfer to a wire rack to cool to room temperature, then refrigerate for 1 hour before cutting and serving.

Note: If you prefer a larger cheesecake to cookie ratio, bake in a 13x9inch pan, only doubling the cheesecake recipe.


source:  culinarycouture


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