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Decadent Red Velvet Cheesecake Cake Recipe

Red Velvet Cheesecake Cake

A decadent and festive holiday dessert of creamy cheesecake layered between red velvet cake and iced with cream cheese frosting.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 10 -12
Author Kathryn

Ingredients

Cheesecake

  • 2 1/2 250 g packages Philadelphia Cream Cheese softened
  • 3 ⁄4 cup sugar
  • 1 ⁄2 tablespoon fresh lemon juice
  • 1 ⁄4 teaspoon coarse salt
  • 2 large eggs
  • 1 ⁄2 cup sour cream room temperature

Cake

  • 2 1 ⁄2 cups all-purpose flour
  • 1 1 ⁄2 cups sugar
  • 1 1 ⁄2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 1 ⁄2 cups vegetable oil
  • 1 cup buttermilk
  • 3 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 1 ⁄2 teaspoons white distilled vinegar
  • 2 oz. Baker's Unsweetened Chocolate melted

Frosting

  • 1 1/2 8 oz. packages Philadelphia Cream Cheese softened
  • 1 cup butter softened
  • 1 1 ⁄2 teaspoons vanilla extract
  • 3 cups confectioners' sugar sifted

Instructions

Cheesecake

  1. Preheat oven to 325 degrees. Set a kettle of water on to boil.
  2. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
  3. Gradually add sugar, beating until fluffy.
  4. Beat in lemon juice and salt.
  5. Beat in the eggs, one at a time, scraping down the side of the bowl after each addition.
  6. Beat in the sour cream.
  7. Grease a 9-inch round cake pan and line bottom with parchment paper.
  8. Pour in filling and place in a large, oven safe roaster.
  9. Pour in boiling water to halfway up side of the pan.
  10. Bake until just set in center, about 45-55 minutes.
  11. Remove pan from water. Let cool for approximately 10 minutes.
  12. Run a knife around edge and continue to cool completely.
  13. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate.
  14. Remove parchment paper, cover cheesecake in plastic wrap and freeze.

Cake

  1. Preheat oven to 350 degrees.
  2. Mix flour, sugar, baking soda, and salt in a medium bowl.
  3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
  4. Add dry ingredients and beat until smooth, about 2 minutes.
  5. Stir in melted chocolate until combined.
  6. Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, until a toothpick inserted in the center of each cake comes out clean.
  7. Let cakes cool 5 minutes, invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

Frosting

  1. Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
  2. Add icing sugar one cup at a time, beating until frosting is light and fluffy, 5–7 minutes.

Assembly

  1. Place one red velvet cake layer on serving tray.
  2. Remove cheesecake from freezer, unwrap and place on top of the first layer of the red velvet cake.
  3. Place second layer of red velvet cake on top of the cheesecake.
  4. Coat cake with a generous layer of the cream cheese frosting to seal in any crumbs. Refrigerate approximately 30 minutes, until frosting is set.
  5. Frost cake with remaining frosting until fully coated.
  6. Refrigerate until ready to serve.