BUY RED VELVET CHEESECAKE RECIPES

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RED VELVET CHEESECAKE RECIPE | ALLRECIPES



Red Velvet Cheesecake Recipe | Allrecipes image

If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo. This recipe can easily be halved, but if you are having a party is is just as easy to make two as one. Enjoy!

Provided by Beth Maples

Categories     Desserts    Cakes    Red Velvet Cake Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 2 9-inch cheesecakes

Number Of Ingredients 18

2?½ cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1?½ cups white sugar
1 cup buttermilk
2 tablespoons red food coloring
2 tablespoons water
4 (8 ounce) packages cream cheese, softened
1?? cups white sugar
¼ cup cornstarch
2 eggs
1 tablespoon vanilla extract
¾ cup heavy whipping cream

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
  • Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
  • Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
  • While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
  • Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.

Nutrition Facts : Calories 554.5 calories, CarbohydrateContent 59.3 g, CholesterolContent 124 mg, FatContent 32.1 g, FiberContent 0.7 g, ProteinContent 8.6 g, SaturatedFatContent 16.3 g, SodiumContent 428.4 mg, SugarContent 40.7 g

CHEESECAKE LAYERED RED VELVET CAKE RECIPE: HOW TO MAKE IT



Cheesecake Layered Red Velvet Cake Recipe: How to Make It image

I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 45 minutes

Prep Time 35 minutes

Cook Time 01 hours 10 minutes

Yield 16 servings.

Number Of Ingredients 23

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
4 teaspoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 large eggs, room temperature, lightly beaten
CAKE:
1-1/2 cups sugar
1-1/2 cups canola oil
1 cup buttermilk
2 large eggs, room temperature
1 bottle (1 ounce) red food coloring
2 teaspoons cider vinegar
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups butter, softened
1 tablespoon vanilla extract
3 to 3-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.

Nutrition Facts : Calories 896 calories, FatContent 66g fat (28g saturated fat), CholesterolContent 166mg cholesterol, SodiumContent 676mg sodium, CarbohydrateContent 70g carbohydrate (51g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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