Red Velvet Bourbon Cheesecake Bars

Skill Level: Intermediate
Yield: 12 bars
Nutrition per Serving (1 of 12): Calories 620, Total Fat 42 g, Saturated Fat 17 g, Carbohydrates 56 g, Dietary Fiber 1 g, Sugar 44 g, Protein 6 g, Cholesterol 97 mg, Sodium 222 mg
Total Time: 3 hr 40 min
Preparation Time: 10 min
Inactive Time: 2 hr 50 min
Cooking Time: 40 min

Indulge in the irresistible fusion of red velvet cake, bourbon, and cheesecakea decadent trio that will steal the show at any gathering. Chilling the tender cake layer beneath the silky no-bake cheesecake creates a heavenly pudding-like cake texture that's pure bliss. Prefer a kid-friendly version? Swap the bourbon for vanilla extract and watch the family devour these bars!

Ingredients

Cooking spray
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 tablespoon unsweetened cocoa powder
1/2 cup milk
1 tablespoon white distilled vinegar
2/3 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1 tablespoon red food coloring
For the Cheesecake:
One 1/4-ounce packet unflavored powdered gelatin
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
3 tablespoons bourbon or 1 tablespoon pure vanilla extract
Two 8-ounce packages cream cheese, softened to room temperature
3/4 cup sour cream
1 1/2 cups confectioners' sugar
For the Whipped Cream:
1 cup heavy cream
3 tablespoons confectioners' sugar

Instructions

Preheat the oven to 350F and center the oven rack. Line an 8-inch square baking pan with foil, leaving enough overhang on all sides. Spray the foil with cooking spray for easy removal.
In a medium bowl, whisk together flour, granulated sugar, baking soda, and salt; set aside. In a small bowl, mix cocoa powder with 2 tablespoons of very hot water until smooth, then let it cool slightly. In another small bowl, combine milk and vinegar and let the mixture thicken for 3 to 5 minutes.
In a large bowl, whisk oil, egg, and vanilla until smooth. Add the red food coloring and the cooled cocoa mixture. Gradually whisk in the flour mixture in three batches and the milk mixture twice, beginning and ending with the flour, just until combined. Pour the batter into the prepared pan.
Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. While still slightly warm, gently press down on the cake to even the layer. Transfer the pan to a wire rack and allow the cake to cool completely.
While the cake bakes, soften the gelatin by combining it with 2 tablespoons of water in a small microwave-safe dish; set aside for about 5 minutes.
Heat granulated sugar and corn syrup in a small skillet over medium heat. Without stirring, swirl the pan as the mixture browns and turns amber, usually 5 to 7 minutes. Remove from heat and carefully whisk in the cream and bourbon (or vanilla extract). If caramel hardens or clumps, stir gently over medium heat until smooth again. Bring to a rapid simmer and cook until the caramel thickens enough to coat the back of a spoon, about 3 to 4 minutes. Stir occasionally and let cool to room temperature.
Beat cream cheese in a large bowl with an electric mixer on medium-high until completely smooth, about 1 minute. Scrape the bowl sides. Add the cooled caramel, sour cream, and confectioners' sugar; beat until the mixture is smooth and well combined, about 1 minute.
Microwave the gelatin mixture until melted, roughly 30 seconds, stirring if necessary. Add to the cream cheese mixture and beat at medium-high speed for about 30 seconds to incorporate.
Spread the cheesecake mixture evenly over the cooled red velvet cake layer. Cover loosely with plastic wrap and refrigerate for at least 2 hours until firm.
For the whipped cream, beat heavy cream and confectioners' sugar together on medium-high speed until medium peaks form. Spread the whipped cream evenly over the cheesecake layer.
Use the foil edges to lift the bars out of the pan. Carefully peel back the foil, trim the edges thinly, then slice into 12 equal bars. Clean the knife between cuts for neat slices.