With layers of decadent red velvet cake and rich
cheesecake, this is the ultimate two-in-one dessert when you just can’t decide what to serve this holiday season. This red velvet cheesecake is not only impressive to serve, but surprisingly simple to make. It’s adaptable to how much effort you want to put in: Make the red velvet cake from scratch if you prefer, or use a boxed mix—either way, this cake will wow at your Christmas dinner. If you’re a devoted red velvet fan, keep reading on for how to ace this rich and decadent cheesecake:
How to make red velvet cheesecake:
The cheesecake layer comes together quickly, with just cream cheese, sugar, egg, a little sour cream for tanginess, and vanilla. For the red velvet layers, you can make it from scratch with our super-easy red velvet cake recipe, or use a boxed mix if you prefer. The entire cake is then covered with homemade cream cheese frosting (the perfect tangy accompaniment to this rich cake).
How to decorate red velvet cheesecake:
This cake looks stunning all on its own, but if you’re looking for a bit of extra decoration, use some cake crumbs as a festive garnish! While using your serrated knife to carefully shave off the rounded top of the cakes, save your scraps. When it’s time to decorate your cake, crumble them up and sprinkle on top of your frosted cake for the ultimate presentation.
Can I make this ahead of time?
Yes! You can bake off the red velvet layers and cheesecake layer up to 2 days in advance. Let the red velvet cake layers cool, then wrap tightly in plastic wrap and store at room temperature. (Never store cake in the refrigerator or it will get dry and crumbly!) After the cheesecake bakes, you’ll transfer it to the freezer to cool and firm up. If you want to make this ahead, leave it there—wrapped in plastic—and let thaw in the fridge for assembly.
Storage.
If you have any leftovers, store in an airtight container in the fridge for up to 5 days.
Made this? Let us know how it went in the comments below!
With layers of decadent red velvet cake and rich
cheesecake, this is the ultimate two-in-one dessert when you just can’t decide what to serve this holiday season. This red velvet cheesecake is not only impressive to serve, but surprisingly simple to make. It’s adaptable to how much effort you want to put in: Make the red velvet cake from scratch if you prefer, or use a boxed mix—either way, this cake will wow at your Christmas dinner. If you’re a devoted red velvet fan, keep reading on for how to ace this rich and decadent cheesecake:
How to make red velvet cheesecake:
The cheesecake layer comes together quickly, with just cream cheese, sugar, egg, a little sour cream for tanginess, and vanilla. For the red velvet layers, you can make it from scratch with our super-easy red velvet cake recipe, or use a boxed mix if you prefer. The entire cake is then covered with homemade cream cheese frosting (the perfect tangy accompaniment to this rich cake).
How to decorate red velvet cheesecake:
This cake looks stunning all on its own, but if you’re looking for a bit of extra decoration, use some cake crumbs as a festive garnish! While using your serrated knife to carefully shave off the rounded top of the cakes, save your scraps. When it’s time to decorate your cake, crumble them up and sprinkle on top of your frosted cake for the ultimate presentation.
Can I make this ahead of time?
Yes! You can bake off the red velvet layers and cheesecake layer up to 2 days in advance. Let the red velvet cake layers cool, then wrap tightly in plastic wrap and store at room temperature. (Never store cake in the refrigerator or it will get dry and crumbly!) After the cheesecake bakes, you’ll transfer it to the freezer to cool and firm up. If you want to make this ahead, leave it there—wrapped in plastic—and let thaw in the fridge for assembly.
Storage.
If you have any leftovers, store in an airtight container in the fridge for up to 5 days.
Made this? Let us know how it went in the comments below!
- Yields:
-
1
- Prep Time:
-
30 mins
- Total Time:
- 20 hrs 30 mins
Directions
-
- Step 1
Preheat oven to 350º and butter and flour two 9″ cake pans. Prepare red velvet cake batter according to box instructions.
- Step 2Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they’re flat (save scraps for decorating!).
- Step 3Make cheesecake layer: Line a 9″ springform pan with parchment and spray with cooking spray. 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. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
- Step 4Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
- Step 5Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
- Step 6Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
- Step 7Using an offset spatula, frost cake with cream cheese frosting.
- Step 8Garnish with red velvet cake crumbs before serving.
- Step 1
PARKER FEIERBACH