Cheesecake and Red Velvet Cake
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
10-12
Prep Time
40 minutes
Cook Time
90 minutes
Calories
350
Indulge in the ultimate dessert fusion with our Red Velvet Cheesecake, featuring decadent layers of red velvet cake and creamy cheesecake.
Perfect for any special occasion, this impressive dessert is surprisingly simple to make.
Ingredients
- Butter, for cake pans
- All-purpose flour, for cake pans
- 1 box red velvet cake mix, plus ingredients called for on the box
- 2 8-oz. packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 2 8-oz. packages cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 2 1/4 cups powdered sugar
- 1 tsp. pure vanilla extract
- 2 9-inch cake pans
- 9-inch springform pan
- Parchment paper
- Cooking spray
- Hand mixer or stand mixer with paddle attachment
- Wire rack
- Serrated knife
- Offset spatula
- Cake platter
For the Red Velvet Layers:
For the Cheesecake Layer:
For the Cream Cheese Frosting:
Tools Needed:
Directions
Prepare Cake Pans
Preheat oven to 350ºF (175ºC).
Butter and flour two 9" cake pans.
Prepare red velvet cake batter according to box instructions.
Bake Red Velvet Cakes
Divide batter among prepared cake pans.
Bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes.
Let cool slightly in cake pans, then invert onto a wire rack to cool completely.
Using a serrated knife, level out tops of the cakes to make them flat (save scraps for decorating).
Make Cheesecake Layer
Line a 9" springform pan with parchment and spray with cooking spray.
In a large bowl using a hand mixer or the bowl of a stand mixer, beat cream cheese and sugar until fluffy and combined (about 3 minutes).
Add eggs one at a time, beating until combined.
Add sour cream, flour, vanilla, and salt; beat until combined.
Pour filling into prepared springform pan.
Bake until slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
Make Cream Cheese Frosting
In a large bowl, beat cream cheese and butter until light and fluffy.
Add powdered sugar and vanilla; beat until combined.
Assemble the Cake
Place one red velvet cake on a cake platter.
Top with cheesecake layer, pressing down firmly.
Top with the second red velvet cake.
Frost the Cake
Using an offset spatula, frost cake with cream cheese frosting.
Garnish with red velvet cake crumbs before serving.
Recipe Note
Make-Ahead Instructions:
- You can bake the red velvet layers and cheesecake layer up to 2 days in advance.
- Let the red velvet cake layers cool, then wrap tightly in plastic wrap and store at room temperature.
- After baking the cheesecake, transfer it to the freezer to cool and firm up. Wrap in plastic and leave it there until assembly time.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Final Thoughts
This Red Velvet Cheesecake combines two classic desserts into one show-stopping treat.
Whether for Valentine's Day, birthdays, or any special gathering, this cake is sure to impress and satisfy.
Enjoy making and savoring this delicious dessert!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 350
- Fat
- 20 grams
- 40%
- Saturated Fat
- 12 grams
- 32%
- Carbs
- 35 grams
- 18%
- Sugar
- 28 grams
- 35%
- Protein
- 5 grams
- 3%
- Sodium
- 300 milligrams
- 56%
- Fiber
- 1 grams
- 68%
