Kitchen Fun With My 3 Sons

Red Velvet Cheesecake

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Red Velvet Cheesecake is one of the most delicious cheesecakes that you will ever make. The combination of red velvet cake and cheesecake is pure perfection!

We love a good combination of cake and cheesecake on our blog. You can check other reader favorites like this decadent Chocolate Baileys Cheesecake Cake, Pumpkin Cheesecake Cake and ultra rich and scrumptious Chocolate Cheesecake Cake. This Red Velvet Cake is another great addition, that is just perfect for the holiday season or special occasions.

Red Velvet Cheesecake

Red Velvet Cheesecake

Not only is this Red Velvet Cheesecake delicious, but it’s so pretty as well! Would be great to make for the holidays, it is guaranteed to be a hit. The cake is pretty easy to make, especially if you are using a cake mix for the Red Velvet Cake layer. I have also included an option for you to make the Red Velvet Cake layer from scratch if you prefer so.

The cake is a fantastic combo of a thick, light and fluffy Red Velvet Cake layer, topped with a creamy Vanilla Cheesecake layer. The cheesecake layer is rich and balances perfectly the chocolaty red velvet layer. All topped with vanilla whipped cream and red velvet cake crumbs to make this dessert more festive and tie all the flavors together.

Is Red Velvet Cake juts a Chocolate Cake?

Technically, yes it it a chocolate cake. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa. It also makes the cake moist and fluffy. Red food coloring is added for a more pronounced deep red color.

What is the flavor of Red Velvet Cake?

The cake itself has a mild chocolate flavor, which makes it the perfect layer for a rich cheesecake.

Red Velvet Cheesecake

How do you make homemade Red Velvet Cake from scratch?

Ingredients:

  • 1 1/2 cups unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 2 tablespoons red gel food coloring
  • 1/4 cup unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • 1 tablespoon vinegar and 1 teaspoon baking soda

Directions:

  • Preheat oven to 350º flour one springform 9″ cake pan if making the Red Velvet Cheesecake recipe.
  • In a large bowl, beat butter and sugar until light and fluff, for about 2-3 minutes.
  • Add eggs one at a time and beat after each addition until juts combined. Beat in vanilla and gel food color until blended.
  • Combine cocoa, flour and salt in a medium bowl, stir to combine. Alternating, add the flour mix and buttermilk to the egg mixture, beating on low.
  • Combine soda and vinegar in a cup and add to the batter, beat to combine.
  • Spoon batter evenly into the prepared pan and bake at 350° F for 22 to 28 minutes.

What ingredients do you need to make Red Velvet Cheesecake:

RED VELVET LAYER

  • Butter, for cake pan
  • Flour, for cake pan
  • 1 box red velvet cake mix, plus ingredients called for on the box

CHEESECAKE LAYER

  • 4 8-oz. packages cream cheese, softened
  • 1 1/3 c. sugar
  • 4 large eggs
  • 2/3 c. sour cream
  • 2 tbsp. flour
  • 2 tsp. vanilla extract
  • 1/2 tsp. kosher salt

Red Velvet Cheesecake

How do you make Red Velvet Cheesecake:

Red Velvet cake layer:

  • Preheat oven to 350º flour one springform 9″ cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
  • Bake for 30 to 32 minutes.
  • Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat  – set aside.

Make the cheesecake layer:

  • In a large bowl, beat cream cheese and sugar until fluffy and combined.
  • Add eggs, one a time, until combined.
  • Add sour cream, flour, vanilla, and salt and beat until combined.
  • Pour filling onto cake pan and bake until only slightly jiggly in the center, 1 hour.
  • Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer.

Red Velvet Cheesecake Recipe

HOW TO SLICE THE RED VELVET CHEESECAKE:

  • Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cake.
  • Wipe the knife clean and run it it under hot water before making another cut.

HOW TO FREEZE THE RED VELVET CHEESECAKE:

  • Make sure the cake has fully cooled and also was refrigerated for at least 3 hours..
  • Wrap the cake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.
  • Properly stored, it will maintain best quality for about 2 to 3 months in the freezer.

Red Velvet Cheesecake
 
Ingredients
  • RED VELVET LAYER
  • Butter, for cake pan
  • Flour, for cake pan
  • 1 box red velvet cake mix, plus ingredients called for on the box
  • CHEESECAKE LAYER
  • 4 8-oz. packages cream cheese, softened
  • 1⅓ c. sugar
  • 4 large eggs
  • ⅔ c. sour cream
  • 2 tbsp. flour
  • 2 tsp. vanilla extract
  • ½ tsp. kosher salt
  • WHIPPED LAYER
  • 2 cups heavy cream
  • 4 tbsps powdered sugar
  • 2 tsp vanilla
Instructions
  1. Red Velvet cake layer:
  2. Preheat oven to 350º flour one springform 9" cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
  3. Bake for 30 to 32 minutes.
  4. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat - set aside.
  5. Make the cheesecake layer:
  6. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
  7. Add eggs, one a time, until combined.
  8. Add sour cream, flour, vanilla, and salt and beat until combined.
  9. Pour filling onto cake pan and bake until only slightly jiggly in the center, 1 hour.
  10. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
  11. Make whipped frosting:
  12. Add all the ingredients to a mixing bowl.
  13. Using a large balloon whisk, whisk together the ingredients by hand for about five minutes or until soft peaks start to form.
  14. You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
  15. Be careful not to overdo the whisking –
  16. Spread the whipped cream over the top of the cheesecake.
  17. Use a decorators pastry tip to create whipped dollops on the edge.
  18. Garnish with red velvet cake crumbs and serve.

 

How to make Red Velvet Cheesecake step-by-step Video:

 

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6 comments

  1. Do I bake the cheesecake right on top of the velvet cake? Thanks

  2. Do you put cheesecake filling on top of red velvet to bake or separate cake pan?

  3. Do you use the entire cake mix?

  4. Can I make my own red velvet cake for the bottom layer? I don’t like using mixes.

    Angi http://www.twodifferentworlds.com