I LOVE cheesecake. I also LOVE Red Velvet Cake But for some reason I’m not a big fan of the two together. This Red Velvet Cake Cheesecake was a game changer! I think it would be so beautiful if the cake and cheesecake were baked separately and then layered. But this is supposed to be easy. And it tastes amazing regardless, so we’re going with it. I’ll probably still make a layered one sometime soon and keep you guys updated on the results. I’ve got a few tips for you to make this even better.
First of all, it’s not gonna look stunning on top because the cake rises and pushes past the cheesecake. So it will crack, but not because your cheesecake over baked. It’ll taste amazing so no one will mind your rustic looking dessert. I personally loved the way it looked!
Use a small cookie scoop for the cake batter. You don’t want as much cake, because it will rise, and it’ll also need to bake longer so you’ll overbake the cheesecake.
It may seem that the cheesecake and red velvet aren’t fully cooked, but don’t leave them in past the 18-minute mark. You’ll definitely overbake the cheesecake. I personally only left them for around 16 minutes. Check a few of the cakes with a toothpick. Just remember the cheesecake doesn’t set till it cools so it’s going to look undercooked.
This makes the perfect Valentine’s Day dessert, and you can make it the night before. You’ll have plenty to give out to all your friends too! Don’t forget to tag me and share when you make it. Leave a review and comment down below. I always love to read what you guys think!Print
Red Velvet Cake Cheesecakes
The perfect Red Velvet Cake topped with the BEST Cheesecake gives you a stunning dessert that’s sure to wow anyone.
- Prep Time: 25 Minutes
- Cook Time: 18 Minutes
- Total Time: 43 Minutes
- Yield: 24 1x
- Category: Desserts
Red Velvet Cake Layer
3/4 cup Flour
1/2 cup Sugar
1 1/2 TBSP Cocoa Powder
3 TBSP Butter, softened
6 tbsp Milk
1/4 tsp Red Food Dye
3/4 tsp Baking Soda
2 TBSP Vinegar
1 lb Cream Cheese
1/2 cup Sugar
7 oz Sour Cream
1 tsp Vanilla
Preheat the oven to 325 F and boil a kettle of water.
Begin by making the cheesecake layer. Cream the softened cream and sugar until creamy. You don’t want any lumps.
Add the sour cream, cream again, and then scrape the bowl. Make sure there are no lumps.
Add the vanilla and eggs Beat again. Set aside.
Now, let’s make the Red Velvet Cake. Mix the flour, sugar, and cocoa. Add the softened butter and beat on low speed with a paddle attachment. You’ll get small pea-like crumbles.
Mix 1 tbsp of the vinegar into the milk. Add the food dye and vanilla.
Add the milk mixture to the flour and butter mixture.
While beating, add the egg. Beat until smooth.
Mix the remaining vinegar and baking soda together. As soon as they bubble add to the batter. Mix well.
Using a small cookie scoop (1 tbsp) add the red velvet cake batter to 24 liners. It’ll seem like a little, but it rises. Wet your finger and smooth out the batter so it’s like a crust on the bottom.
Using a medium cookie scoop (1 1/2 tbsp) add the cheesecake batter on top of the red velvet cake.
Place the boiling water in a pan on the bottom of the oven. Place the cheesecake pan above it and bake for 15-18 minutes. The cheesecake sets as it cools. The red velvet layer will most likely break through the cheesecake as it rises. Check the cake layer with a toothpick. It should not take more than 18 minutes. Cool completely and then refrigerate for at least one hour before serving. Enjoy!
Keywords: cheesecake, cake, red velvet, valentines day, red velvet cheesecake