This is one of the most delicious cheesecakes you will ever try, seriously.
If you love red velvet cake and you love cheesecake as much as I do, once you make this, you’ll never go back to another recipe again!
I have about 7 more A M A Z I N G cheesecake recipes I will be releasing over the next month, so please stay tuned!
I think Ive fallen in love with this one , the others are crazy delish too!
You could honestly use any cake flavor you want with this recipe to change up that layer! (ooo ideas!!)
Just look at that beauty!!
This would be perfect for the upcoming Holiday, have everyone going crazy over the cheesecakes!
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Knock You Naked 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
- 2 8- oz. packages cream cheese softened
- 2/3 c. sugar
- 2 large eggs
- 1/3 c. sour cream
- 1 tbsp. flour
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 2 cups heavy cream
- 4 tbsps powdered sugar
- 2 tsp vanilla
Red Velvet cake layer:
- Preheat oven to 350F
- 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 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.
- Pour filling into a SEPARATE 9' springform pan, use parchment paper to line it then 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 on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
- Add all the ingredients to a mixing bowl.
- Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
- You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
- Be careful not to overdo the whisking –
- Top the Red Velvet cake with the cheesecake layer carefully.
- Then spread the whipped cream over the top of the cheesecake.
- Use a decorators pastry tip to create whipped dollops on the edge.
- Garnish with red velvet cake crumbs and serve.
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Comments & Reviews
Veronica Cull says
Jutta Wildey says
But I cannot get the cake mix could I please have the recipe for the cake from scratch thank youjutta
My two favorite junkies all in one mmmm your amazing 🙂 !!!
Sharon R. Logan says
would like to get the recipe for your stuffed chicken breasts.
Denise Chaney says
Can’t wait to try it!!!
Sheri Hafeman says
Can’t wait to try it.
Gayle Torello says
If you cook the cake first and then combine the cheese cake and cook them both together doesn/t the cake overcook?
Darlene Cherry says
With a whole cake in pan it will be as tall as the pan wont it?
How far ahead of eating can I make the red velvet cheesecake?
Do you use all the cake mix for one layer or two layers? That seems to be a lot of cake mix for one pan.
WONDA HEARD says
WHAT DEGREE DOES THE CHEESE CAKE BAKE
Kim Garay says
States you can back cheesecake on top of cake. If cake is already done, how does it not burn baking it another hour?
Isn’t a 9″pan to small for a reg. Cake mix the cake part doesn’t look that thick
Do we bake cheese cake mixture at 350? Same as cake ?
Knock you naked? That is about the dumbest name. I bet you also have recipes with “crack” in the title.
Linda Parks says
This looks so decadent!! Yummm!
You first baked the cake layer, then pour the cheesecake mix on top and bake again? Would the cake part burn, being in so long?
My whipped topping is not fluffy any suggestions
Cassandra Lancaster says
What temp do you bake the cheesecake layer??????????????????
I presumed 350 and it was pretty dark and dense
Kathleen Van Hoof says
Which method is best, doing separately or together?
Thanks – going to try tomorrow!!!
The cake part was still gooey after the 32 minutes…
Tina Anderson says
Can’t wait to try it
m yak says
If I bake the cake first and then bake the cheesecake in the same pan, will the cake burn? Is there any thing that I should do as a precautionary if I bake it that way?
Rebecca Nelson says
I am a little confused by the directions. It says to use a 2 layer cake mix in a 9 inch pan. That is too much cake mix g or the bottom layer. Am I missing something?
I have no clue how to “carefully” put that cheesecake layer on the cake!
does it get that firm that you can move transfer it? secondly if I baked the cake, then put the cheesecake on top, then baked it, wouldn’t the cake get way over done after it’s baked to bake again for approx another hour? I really want to make this and can’t quite figure out how to do that
Nina Thomas says
Tried your recipe. It was a disaster. Cake is not done in 30 minutes and no way you can put cheesecake on top to bake. Cheesecake taste was salty and kind of flat. I followed the directions to a t.
If you bake the Red Velvet cake again with cheese cake on top would the Red Velvet cake be over cooked as it’s being baked twice ??
Kim Colborn says
The way the cheesecake has gone down the edge of the cake and browned, it looks like it was all baked together…..? I don’t know how you would get that browned cheesecake on the side of the red velvet any other way……I’m puzzled….
Vel Miller says
Could this be made successfully in a 9×13 pan?
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I’m going to try this recipes looks so good an real easy to make hope I saved the recipe right thanks would love to try more of your recipes of yours..
I made it. This was my first attempt at a cheesecake. My end results look nothing like the pic. My cake was twice the thickness of the cheesecake so I’m curious why it’s different. Also the topping took a longer amount of time mixing. I gave up by hand after 8 mins & used my Kitchen Aid mixer for another 7 minutes. I have a pic but I can’t seem to add it here.
porn movie says
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Mine definitely did not look like yours!! How can you bake the two together, wouldn’t you be baking the cake an extra hour?
porn movie says
This is nicely expressed! !|
Is the oven temperature the same as cake when baking? How long would you bake cake before you poured cheesecake on top to cook together?
Merely wanna input on few general things, The website pattern is perfect, the subject matter is real fantastic :D.
So I am making this and my 9″ pan seams a little full! The recipe sounds like you use the whole box of cake mix. Should it have only been 1/2 the mix? The pictures you have show a way smaller later if cake and I don’t know if I have enough room for all the cheesecake batter.
porn movie says
You stated it well.|
L. Flood says
If you cook the both together, would the cake not get over baked…in for an hour?
Made the red velvet cheesescake for our bible study group tonight. It was a hit. Not too sweet but very good. Easy to make. Baked cake and cheesescake in one the same pan. Sorry no pics… It was gone to fast ?
C bowers says
The cake is much more then the cream cheese layer not like the picture. It looks more like equal layers in the picture
Maggie Leuschner says
If it’s baked together, won’t the red velvet be overhauled or burned?
Maggie Leuschner says
If it’s baked together, won’t the red velvet be overhauled or burned? No, I did not ask this before.
Nita furry says
Do you store the cheesecake in the refrigerator ?
This has got to be one of the BEST recipes i’ve ever made!