Description
This Red Velvet Cheesecake Dessert is a luscious combination of moist red velvet cake layered beneath a creamy, rich cheesecake, topped with fluffy whipped cream and garnished with red velvet crumbs. Perfect for celebrations and dessert lovers seeking a stunning and decadent dessert with a perfect balance of flavors and textures.
Ingredients
Scale
Red Velvet Cake Layer
- 1 box Red Velvet Cake Mix plus ingredients called for on the box
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 your oven to 350ºF. Lightly flour a 9-inch springform cake pan. Prepare the red velvet cake batter according to the instructions on the cake mix box. Pour the batter into the prepared pan and bake for 30 to 32 minutes. Once baked, let it cool slightly in the pan, then remove and use a cake leveler to make the top even and flat. Set aside for assembly.
- Make Cheesecake Layer: In a large bowl, use a hand mixer or stand mixer with paddle attachment to beat the softened cream cheese and sugar until fluffy and well combined, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Then mix in sour cream, flour, vanilla extract, and salt until fully incorporated. Pour this cheesecake filling over the prepared cake pan and bake at 350ºF for 55 to 65 minutes, or until the center is just slightly jiggly. Allow to cool slightly, then place in the freezer for one hour to cool completely and firm up. Level the top again if necessary.
- Prepare Whipped Topping: In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whisk by hand using a large balloon whisk for about five minutes or until soft peaks form and the cream holds on the whisk. Be careful not to overwhip.
- Assemble and Garnish: Spread the whipped cream evenly over the top of the cooled cheesecake layer. Using a decorator’s pastry tip, pipe whipped dollops around the edges. Garnish with red velvet cake crumbs on top for a decorative finish. Serve chilled.
Notes
- Use room temperature cream cheese for a smoother cheesecake batter.
- Be careful not to overbake the cheesecake; the center should remain slightly jiggly when done.
- Chilling the cheesecake in the freezer helps it to firm up for easier slicing and a better texture.
- Do not overwhip the cream to avoid turning it into butter.
- For garnish, crumble some leftover baked red velvet cake scraps on top for enhanced flavor and presentation.
