Yummy Red Velvet Cheesecake Recipe

Yummy Red Velvet Cheesecake Recipe
Yummy Red Velvet Cheesecake Recipe

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  • 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
Yummy Red Velvet Cheesecake Recipe
Yummy Red Velvet Cheesecake Recipe


  • 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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