Anders Bandt

Red Velvet Cheesecake

← Desserts

Ingredients

  • Butter
  • Flour
  • 1 box red velvet cake mix, plus ingredients called for on the box

Cheesecake Layer

  • 2 (8 ounce) packages cream cheese, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1 stick butter, softened
  • 2 ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box directions. 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.
  • After the cheesecake layer and the frosting have been made, on a cake platter place one red velvet cake. Using a serrated knife, level out the top of the cake so it's flat (save scraps for decorating!). 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 and serve.

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 pan and bake until only slightly jiggly in the center, 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.

Cream Cheese Frosting

  • In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and mix until combined.