Description
This luscious Red Velvet Cheesecake Dessert combines the rich, moist layers of classic red velvet cake with a creamy, smooth cheesecake filling and a light whipped cream topping. Perfectly balanced in sweetness and texture, this elegant dessert is ideal for special occasions or indulgent treats.
Ingredients
Scale
Red Velvet Cake Layer
- 1 box Red Velvet Cake Mix plus ingredients called for on the box (usually eggs, oil, and water)
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 Topping
- 2 cups Heavy Cream
- 4 tablespoons Powdered Sugar
- 2 teaspoons Vanilla Extract
Instructions
- Prepare Red Velvet Cake Layer: Preheat oven to 350ºF and lightly flour a 9-inch springform cake pan. Prepare the red velvet cake batter as per box instructions. Pour batter into pan and bake for 30-32 minutes. Once done, cool slightly, remove from pan, and level the top using a cake leveler. Set aside.
- Make Cheesecake Layer: In a large bowl, beat softened cream cheese and sugar with a hand or stand mixer until fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Mix in sour cream, flour, vanilla extract, and salt until smooth. Pour this filling over the cake layer in the pan, then bake at 350ºF for 55-65 minutes until the center is just slightly jiggly. Cool slightly, then freeze for one hour to firm up. Level the top if needed.
- Prepare Whipped Topping: In a bowl, whisk heavy cream, powdered sugar, and vanilla extract by hand with a balloon whisk until soft peaks form, taking care not to overwhip.
- Assemble and Garnish: Spread the whipped cream evenly over the cooled cheesecake layer. Pipe decorative dollops around the edge using a pastry tip and garnish with red velvet cake crumbs on top. Serve chilled.
Notes
- Be sure to soften cream cheese fully for a smooth cheesecake layer.
- Chilling the cheesecake layer in the freezer helps it firm up and makes leveling easier.
- Do not overwhip the cream; otherwise, it may turn into butter.
- You can make the cake layer and cheesecake layer a day ahead; just assemble and add whipping cream topping before serving.
- Using a springform pan makes it easier to remove the cake without damaging layers.
