Ingredients
Scale
- Crust: 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For filling: 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Red velvet batter: 2 tablespoons cocoa powder
- 2 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup buttermilk
- 2 tablespoons vegetable oil
- 1-2 teaspoons red food coloring
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
- Make crust: combine graham crumbs, sugar, and melted butter; press into pan.
- Bake crust 8 minutes; cool.
- Beat cream cheese with sugar until smooth; mix in eggs, vanilla, and sour cream until well combined.
- Pour over crust and smooth.
- Stir cocoa powder, flour, sugar, buttermilk, oil, red coloring, and vanilla to make red velvet batter; drop spoonfuls on top and swirl into cheesecake layer.
- Bake 25-28 minutes until set; cool, then refrigerate 4 hours or overnight before slicing.
Notes
- Be sure to chill the bars completely before slicing to get clean edges.
- Line the pan with parchment paper for easy removal and neat edges.
- Let bars sit at room temperature before serving for best texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 mins
- Cook Time: 28 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (90 g)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 60 mg
