Happy Wednesday, y’all! Welcome to Day 19 of
I Hope y’all have been enjoying all the deliciousness that these wonderful guest posters have been sharing! Today’s delightful guest poster is Lisa, from The Bearfoot Baker – isn’t that a cute name? Lisa’s blog is full of gorgeous photography, yummy recipes and tons of wonderful tips!
If you haven’t already become a fan of her, you definitely should!
Don’t forget to stop by According 2 Kelly to get some Craft inspiration and Skip To My Lou for your daily does of Sewing inspiration, plus the links to the other 2 amazing giveaways we have going on!!!
Hi! My name is Lisa and I am The Bearfoot Baker. I am so honored that Rachel invited me to be here today! I am absolutely giddy! I wanted to share one of my favorite fall treats with you. I am sure it will be one of your favorites when you see how easy it is!
I love The Cheesecake Factory! The closest one to my house is 188 miles away. That is a little far to drive for cheesecake. So what do you do when you have to have a piece but, can’t get away for a day trip? Well, you turn to Sarah Lee and Duncan Hines!
Red Velvet Cake Cheesecake Recipe
1 box of Duncan Hines Red Velvet Cake Mix
1 Sara Lee Frozen Cheesecake
My Mom’s Cream Cheese Icing
White Chocolate chips
Cream Cheese Icing:
To begin, make 2 batches of cream cheese icing the night before and put it in the refrigerator so it will be nice and firm.
Red Velvet Cake:
Next, bake the Duncan Hines Red Velvet Cake according to the directions on the back of the box. Bake in 2 round pans the same size as your cheesecake. Let cool to room temperature.
Sara Lee Cheese Cake:
Trim the graham cracker crust off the cheese cake while it is frozen. You only want the cheese cake for this recipe. Then, thaw the cheese cake by following the directions on the box.
Are you ready to put this bad boy together? I thought you were.
You can make one round cake or you can use a cookie cutter to make individual desserts. The larger cake is easier to make. I want to show you the individual ones because they are a little harder. The cake in the picture is a 3″ x 3″ cake and since it was so small, I used a skewer stuck in the middle to keep it from sliding when I add the icing to the sides.
To keep your plate clean, place your cake on a few strips of parchment paper.
Start with the red velvet cake as the bottom layer.
Then add a layer of the cream cheese icing to the top.
Next, add a layer of cheesecake and cover the top of it with cream cheese icing.
Then, add another slice of red velvet cake.
Chop the white chocolate chips and set aside.
Ice the sides and top of the cake.
With your hands apply the white chocolate chips to the sides of the cake. I used a fondant smoother to push the chips into the icing and make it square.
With tip#21 make a shell border with the cream cheese icing around the top.
Now top it off with tip #21 and a cool whip swirl and try to resist eating it until your guest arrive.
Thanks again Rachel for allowing me to bake with you and your friends today!
Hi! I am Lisa The Bearfoot Baker. I began baking when I was about 6 years old. My grandma would let me stand in a kitchen chair beside her and cut bananas with a butter knife for her banana pudding. I always loved going to her house because make me feel like I can do anything. She took the time to teach me how to follow recipes and add love to each dish. Who knew she was planting a seed that would only grow as I got older. I am so blessed to live in an age where I can share recipes and techniques that she taught me. I hope I can give you that “I can do anything” feeling like she gave me.