Description
A luscious Red Velvet Cheesecake featuring a moist red velvet cake base topped with a creamy, rich cheesecake layer and finished with a light whipped cream topping. This decadent dessert combines the classic flavors of red velvet cake with smooth cheesecake, making it perfect for special occasions or indulgent treats.
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 cups 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
Instructions
- Prepare Red Velvet Cake Layer: Preheat your oven to 350ºF. Lightly flour a 9-inch springform cake pan. Prepare the red velvet cake batter according to the instructions on the cake mix box. Pour the batter into the prepared pan and bake for 30 to 32 minutes. Once baked, let it cool slightly in the pan, then remove and use a cake leveler to make the top even and flat. Set aside for assembly.
- Make Cheesecake Layer: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened cream cheese and sugar until fluffy and well combined, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Then mix in sour cream, flour, vanilla extract, and salt until fully incorporated. Pour this cheesecake filling over the prepared cake pan and bake at 350ºF for 55 to 65 minutes, or until the center is just slightly jiggly. Allow to cool slightly, then place in the freezer for one hour to cool completely and firm up. Level the top again if necessary.
- Prepare Whipped Topping: In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whisk by hand using a large balloon whisk for about five minutes or until soft peaks form and the cream holds on the whisk. Be careful not to overwhip.
- Assemble and Garnish: Spread the whipped cream evenly over the top of the cooled cheesecake layer. Using a decorator’s pastry tip, pipe whipped dollops around the edges. Garnish with red velvet cake crumbs on top for a decorative finish. Serve chilled.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- The cheesecake is done when the center is slightly jiggly; it will firm up as it cools.
- Freezing the cheesecake layer before assembling helps achieve neat and even layers.
- Use a cake leveler for professional-looking even layers between cake and cheesecake.
- For extra flavor, garnish with white chocolate shavings or fresh berries along with cake crumbs.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430
- Sugar: 32g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
