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Decadent Red Velvet Cheesecake Cake with cream cheese frosting

Red Velvet Cheesecake Cake

A stunning dessert that combines moist red velvet cake layers with creamy cheesecake, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cheesecake layer
  • 16 oz cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 3 large eggs for cheesecake
For the cake batter
  • 1 box red velvet cake mix (15.25 oz)
  • 1 1/4 cups water
  • 1/2 cup canola or vegetable oil
  • 3 large eggs
For the frosting
  • 4 oz cream cheese (room temperature)
  • 2 tablespoons butter (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 1 tablespoon milk for frosting
For decoration
  • 1/2 cup crushed candy canes for decoration

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the sides with parchment paper to prevent sticking.
  2. In a mixing bowl, beat 16 oz of cream cheese until smooth. Gradually add granulated sugar and flour. Mix in 1 teaspoon of vanilla and 3 large eggs, one at a time, until combined.
  3. In another bowl, combine the red velvet cake mix, water, canola oil, and 3 eggs. Mix until well blended and smooth.
Assembling and Baking
  1. Divide the cake batter in half. Pour the first half into the prepared pan, followed by half of the cheesecake batter. Then pour the remaining cake batter over the cheesecake layer, finishing with the rest of the cheesecake batter on top.
  2. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool, then refrigerate overnight for the best results.
Frosting and Decorating
  1. In a mixing bowl, beat 4 oz of cream cheese with 2 tablespoons of butter until creamy. Gradually add powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk, mixing until smooth and free of lumps.
  2. Once cool, frost the cake with the cream cheese mixture and sprinkle crushed candy canes around the edges for a festive touch.

Notes

Serve chilled, sliced into wedges, and enjoy the delightful combination of flavors and textures. Cover leftover cake tightly with plastic wrap or foil and keep in the refrigerator for up to 5 days.