Red Velvet Cheesecake Cake
Red Velvet Cheesecake Cake is a red velvet cake that has cheesecake layered into it. It’s topped with a cream cheese frosting and crushed peppermint candy. This red velvet cheesecake cake recipe will not only taste amazing but will be a show stopper too!
Try this red velvet cheesecake as well if you are a fan of red velvet recipes. Also, check out these mini Oreo cheesecakes, caramel apple cheesecakes.
Red Velvet Cheesecake Cake
A cheesecake cake is one dessert that gives you both of the best worlds. Soft fluffy cake and a delicious cheesecake join forces. It is one of my favorite desserts to serve because everyone is always amazed by them!
How to make a Red Velvet Cheesecake Cake
Red Velvet Cakes | Start by mixing up your red velvet cake batter. This is simple since it’s from a boxed cake.
Add the red velvet cake mix, water, oil, and eggs to a large bowl and beat with a hand mixer until smooth.
Cheesecake Layer | You will make a classic cheesecake recipe that needs to be baked in the oven. This layer takes a few more steps to help avoid lumpy cheesecake batter.
Add the cream cheese to a mixing bowl and beat until smooth. Beat in the sugar and flour next. Then add in the vanilla extract and the eggs one a time. Scrape down the bowl after the last egg is incorporated and beat in any extra bits.
Prep and Bake | Now you will work on layering the red velvet cake batter and cheesecake batter into the prepared springform pan and bake as directed. Once cooled you will then move on to the homemade frosting.
Cream cheese Frosting | Once the cheesecake cake has chilled overnight, begin frosting your cheesecake cake. I added in some peppermint pieces on top for some color and a nice minty flavor.
How to freeze Red Velvet Cheesecake Cake
If you are thinking you won’t eat your cake right away, you can definitely freeze it. Just wrap the chilled cheesecake cake tightly in aluminum foil and/or place in a freezer-friendly container. Store up to 3 months in the freezer.
To thaw, place the cake in the fridge overnight to allow it to slowly thaw before slicing and serving.
You can also slice your cheesecake cake before freezing. You’ll place the slices of cheesecake cake on a parchment paper lined baking sheet and place them in the freezer until firm. Wrap the firm slices in plastic wrap or foil and place in a freezer-friendly airtight container.
Then just remove a slice or two to thaw when you get a craving. The thaw time will be a lot quicker since it’s not a whole cake, just a slice.
How to store cheesecake cake
This cheesecake cake needs to be stored in the refrigerator. Put it in the fridge in an airtight container. Or use a plastic wrap or even aluminum foil to wrap around the cake.
How long with Red Velvet Cheesecake Cake last
Not sure how long your dessert will last? You can expect this cake to store for up to a week. It is best when eaten within the first few days.
You will find that this red velvet cake is best to be served in the first few days for the best results of texture. It will dry out a bit as it sits, so I recommend for the best flavor to serve with the first few days.
Can you use Homemade Red Velvet Cake?
Go right ahead and reach for a homemade red velvet cake recipe if you prefer. I tend to use boxed for recipes like this as the cheesecake and the frosting helps give it that homemade flavor. It allows you to take a little break on prep and not make as much of a mess in the kitchen.
Looking For More Flavorful Cheesecake Recipes To Try
Red Velvet Cheesecake Cake
Ingredients
Cake
- 15.25 ounce box red velvet cake mix
- 1 1/4 cups water
- 1/2 cup canola or vegetable oil
- 3 large eggs
Cheesecake
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 3 large eggs
Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/2 cup crushed candy canes
Instructions
Cheesecake
- Preheat the oven to 350 degrees F. Lightly spray the sides and bottom of a 9-inch springform pan with nonstick baking spray. Press a parchment paper strip that is 3 inches tall along the greased sides. It will stick up above your pan.
- In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth.
- Add in the sugar and flour and continue to beat until incorporated.
- Add in the vanilla extract and then the eggs one at a time. Beat in each egg just until incorporated before adding the next egg. Scrape down the sides and bottom of the bowl. Beat in any bits that need to be incorporated.
Cake
- Add the red velvet cake mix, water, oil, and eggs into a large mixing bowl. Beat with a hand mixer until incorporated and smooth.
Assemble
- Divide the red velvet cake batter in half. Spread the first half of the batter into the bottom of the prepared pan.
- Divide the cheesecake batter in half. Using a large spoon, dollop the first half of the cheesecake batter on top of the cake batter. Don’t spread or swirl the cheesecake batter.
- Slowly add the remaining red velvet cake batter by the spoonfuls around the cheesecake batter. Do not spread the cake batter.
- Add the remaining cheesecake batter on top of the other 3 layers.
- Spread this batter using an offset spatula into an even layer.
- Place in the oven and bake at 350 degrees for 50-60 minutes or until the center is set and when a toothpick is inserted into the center of the cake, it comes out clean. If the cheesecake appears to be browning too fast make a foil tent to cover the top for the last 20-30 minutes. The cheesecake will puff up in the oven and the cake may also crack but after it is cooled it will settle.
- Remove from the oven.
- Transfer the cheesecake to a wire rack to cool to room temperature.
- Once cooled, place in the refrigerator to set up overnight.
- Before serving, add the cream cheese frosting to the cheesecake cake.
Frosting
- Add the cream cheese and butter to a medium mixing bowl. Beat using a hand mixer on medium until smooth.
- Gradually add in the powdered sugar and continue to mix until well combined.
- Add in the vanilla extract and milk and beat until incorporated.
- Release the ring of the springform pan.
- Spread the cream cheese frosting evenly on top of the cake with an offset spatula.
- Sprinkle the crushed candy canes on the edge
- Cover and refrigerate the cheesecake until it is ready to be served.
Notes
The cheesecake will puff up in the oven and the cake may crack but after it is cooled it will settle.
We ended up cooking for 80 mins is that right? Worried maybe I over cooked the cake part? Cheese cake part was still a bit moist, just want to make sure I have it right as it’s for my daughters 15th birthday.
Thanks
It does look a little overbaked. If you are to make it again, I would recommend tenting the cake with a piece of foil. You just fold a large piece of foil in half, unfold it so there’s a crease in the center, and place it over top of the cheesecake. That should help some.