Red Velvet Cheesecake
A stunning layered dessert combining moist red velvet cake and creamy vanilla cheesecake, topped with fluffy whipped cream.
- Prep Time: 30 min
- Cook Time: 1 hr 35 min
- Total Time: 2 hr
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 box red velvet cake mix (plus required eggs, oil, and water)
1 (9-inch) springform pan, greased
16 oz cream cheese, softened
⅔ cup granulated sugar
2 large eggs
⅓ cup sour cream
1 tbsp all-purpose flour
1 tsp vanilla extract
¼ tsp salt
2 cups heavy whipping cream
4 tbsp powdered sugar
2 tsp vanilla extract
Optional: red velvet cake crumbs for garnish
Instructions
- Bake the Red Velvet Base: Preheat oven to 350°F (175°C). Prepare cake mix as directed. Pour into greased pan and bake for 30–32 min. Cool completely, then chill.
- Make the Cheesecake Layer: Lower oven to 325°F (163°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, flour, vanilla, and salt. Line pan sides with parchment. Pour batter over cooled cake. Bake 55–60 min until center is just set. Cool, then refrigerate 4+ hours.
- Prepare Whipped Topping: In a cold bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Finish & Garnish: Spread or pipe whipped cream over chilled cheesecake. Garnish with crumbs. Slice and serve chilled.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- Cooling the cheesecake slowly in the turned-off oven helps prevent cracks.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sugar: 30
- Sodium: 380
- Fat: 36
- Saturated Fat: 21
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 0.5
- Protein: 8
- Cholesterol: 155
Find it online: https://bakingrecipeideas.com/red-velvet-cheesecake/