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Decadent Layered Red Velvet Cheesecake

A decadent slice of red velvet cheesecake showing layers of rich red cake and white cream cheese filling, topped with whipped cream.
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Prepare a showstopper dessert combining rich red velvet cake layers with a smooth, creamy cheesecake filling. This recipe uses a cake mix for ease, making it perfect for celebrations.

Ingredients

Scale
  • 1 box red velvet cake mix (plus ingredients listed on box for cake)
  • 16 oz cream cheese, softened
  • â…” cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • For Crust Option 1 (Traditional): 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, ¼ cup sugar
  • For Crust Option 2 (Oreo): 24 Oreo cookies, finely crushed, 6 tablespoons melted butter
  • For Topping: 2 cups heavy whipping cream, 4 tablespoons powdered sugar, red velvet cake crumbs for garnish

Instructions

  1. Prepare the springform pan: Grease a 9-inch springform pan. If using the traditional crust, mix graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of the pan. If using the Oreo crust, mix crushed Oreos and melted butter, then press into the pan bottom. Chill the crust while preparing the cake layer.
  2. Prepare the red velvet cake layer: Mix the red velvet cake according to the box directions, but use slightly less liquid if necessary to create a thick batter. Pour half of the cake batter over the chilled crust. Bake according to cake mix directions for a thin layer (usually 10-12 minutes). Remove from oven and let cool slightly.
  3. Prepare the cheesecake layer: Beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined. Do not overmix.
  4. Assemble the layers: Pour the cheesecake mixture evenly over the partially baked red velvet crust layer.
  5. Prepare the second cake layer: Mix the remaining red velvet cake batter. Gently spoon dollops of the remaining batter over the cheesecake layer. Use a knife or skewer to gently swirl the red velvet batter into the cheesecake layer for a marbled effect. Do not swirl too deeply.
  6. Bake: Bake at 325°F (160°C) for 55 to 65 minutes, or until the edges are set and the center has only a slight jiggle.
  7. Cool: Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the topping: In a cold bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe over the chilled cheesecake. Garnish with reserved red velvet cake crumbs.

Notes

  • For a truly smooth texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you are looking for alternatives to traditional baking, consider researching keto meal plan delivery options for lighter fare, though this recipe is decadent.
  • To prevent cracking, do not open the oven door during the first 45 minutes of baking.

Nutrition

Find it online: https://cutcooktaste.com/red-velvet-cheesecake-recipe/