RED VELVET CAKE CHEESECAKE RECIPES

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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.

BEST RED VELVET CHEESECAKE RECIPE - HOW TO MAKE ... - DELISH



Best Red Velvet Cheesecake Recipe - How to Make ... - Delish image

Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake is the ultimate Christmas dessert.

Provided by Lindsay Funston

Categories     Christmas    feed a crowd    Valentine's Day    dessert

Total Time 230 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 14

Butter, for cake pans

All-purpose flour, for cake pans

1

box red velvet cake mix, plus ingredients called for on the box

2

8-oz. packages cream cheese, softened

2/3 c.

granulated sugar

2

large eggs

1/3 c.

sour cream

1 tbsp.

all-purpose flour

1 tsp.

pure vanilla extract

1/4 tsp.

kosher salt

2

8-oz. packages cream cheese, softened

1/2 c.

(1 stick) butter, softened

2 1/4 c.

powdered sugar

1 tsp.

pure vanilla extract

Steps:

  • Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!). Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. 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 prepared springform pan and 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. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake. Using an offset spatula, frost cake with cream cheese frosting. Garnish with red velvet cake crumbs before serving.

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