Description

This Red Velvet Cheesecake combines the rich, velvety flavors of classic red velvet cake with a creamy, smooth cheesecake layer topped with light whipped cream. The recipe features a layered 9-inch cake with a moist red velvet base, a luscious cheesecake filling, and a fluffy whipped cream topping, perfect for any special occasion or indulgent dessert craving.

Ingredients

Scale

Red Velvet Layer

1 box Red Velvet Cake Mix plus ingredients called for on the box

Cheesecake Layer

16 ounces Cream Cheese, softened
1 1/3 cup Sugar
4 large Eggs
2/3 cup Sour Cream
2 tablespoons Flour
2 teaspoons Vanilla Extract
1/2 teaspoon Salt

Whipped Layer

2 cups Heavy Cream
4 tablespoons Powdered Sugar
2 teaspoons Vanilla Extract

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Instructions

Prepare Red Velvet Cake Layer: Preheat your oven to 350ºF and flour a 9-inch springform cake pan. Prepare the red velvet cake batter according to the box instructions. Pour the batter into the prepared pan and bake for 30 to 32 minutes. Let the cake cool slightly in the pan, then remove it. Use a cake leveler to flatten the top evenly and set it aside.
Make the Cheesecake Layer: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened cream cheese and sugar together until fluffy and well combined, about 3 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Then incorporate the sour cream, flour, vanilla extract, and salt. Mix until all ingredients are fully combined.
Bake the Cheesecake: Pour the cheesecake filling onto the prepared cake pan. Bake at 350ºF for 55 to 65 minutes, watching for the center to remain slightly jiggly when shaken. Remove from oven and let cool slightly before transferring the cheesecake to the freezer for one hour to cool completely and firm up. Use a cake leveler if needed to even out the cheesecake layer.
Prepare Whipped Topping: In a mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using a large balloon whisk, whisk the ingredients by hand for about five minutes or until soft peaks form. Be careful not to over-whip, as the cream should just hold soft peaks.
Assemble and Garnish: Spread the whipped cream evenly over the top of the cheesecake layer. Using a decorator’s pastry tip, pipe whipped dollops along the edge of the cake. Garnish with red velvet cake crumbs. Serve chilled and enjoy.

Notes

Ensure the cream cheese is softened to avoid lumps in the cheesecake batter.
Do not overbake the cheesecake; it should remain slightly jiggly in the center when done.
Use a cake leveler for clean, even layers to enhance presentation and texture.
Chilling the cheesecake layer in the freezer helps achieve firm slices and prevents sogginess.
For extra flavor, you can add a teaspoon of cocoa powder to the red velvet cake mix if desired.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 430 kcal
Sugar: 36 g
Sodium: 350 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 120 mg