1 box Red Velvet Cake Mix (or white cake mix with red food coloring)
16 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/4 cup sour cream
Red Velvet Crust:
Pour 1/2 of cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter.
Allow cake layer to cool completely in the pan. Set aside.
Preheat oven to 325°.
In a large bowl, beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.
Divide mixture into 5 small bowls and add the following colors to each one: pink, yellow, blue, green and purple. Pour batters onto cake base in the 9-inch springform pan. Do not swirl too much, so the colors will be clearly visible.
Bake 35 minutes, until the center is just about set when you jiggle the pan.
Allow to cool completely and refrigerate before serving.
Run a knife the cake to release it before removing sides of pan.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Tie-Dyed Red Velvet Cheesecake
Amount Per Serving:
% Daily Value*
Total Fat16.21 g
Saturated Fat 8.81 g
Trans Fat 0.1 g
Total Carbohydrate45.9 g
Dietary Fiber 0.52 g
Sugars 28.66 g
Vitamin A 17.79 %
Vitamin C 0.05 %
Calcium 13.92 %
Iron 6.73 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.