Knock You Naked Red Velvet Cheesecake
A stunning red velvet cheesecake layered with a plush cake base, smooth cheesecake, and topped with airy whipped cream, all made easy with a cake mix.
Ingredients
For the Red Velvet Cake Base
- 1 box red velvet cake mix Plus eggs, oil, and water as directed
- 1 each 9" springform pan, greased
For the Cheesecake Layer
- 16 oz cream cheese, softened Ensure it is well softened
- ⅔ cup granulated sugar
- 2 large eggs Add one at a time
- ⅓ cup sour cream
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
For the Whipped Topping
- 2 cups heavy whipping cream Use cold cream
- 4 tbsp powdered sugar
- 2 tsp vanilla extract
- optional red velvet cake crumbs for garnish If saved from the cake
Instructions
Bake the Red Velvet Cake Base
- Preheat your oven to 350°F (175°C). Grease a 9" springform pan well.
- Prepare the red velvet cake mix according to the box directions and pour the batter into the pan.
- Bake for 30–32 minutes until a toothpick comes out clean.
Cool, Level, and Chill the Cake
- Let the cake cool completely, then level it if domed.
- Chill in the fridge while mixing the cheesecake.
Mix the Cheesecake Layer
- Lower the oven temperature to 325°F (163°C). Beat the softened cream cheese with granulated sugar until smooth.
- Add eggs one at a time, mixing just until combined. Mix in sour cream, flour, vanilla, and salt.
Prep Pan Sides and Add Cheesecake Batter
- Line the sides of the springform with parchment.
- Pour cheesecake batter over the chilled cake base.
Bake the Cheesecake Layer
- Bake for 55–60 minutes until the center is just set.
Cool and Chill
- Let cool at room temperature, then refrigerate for 4 hours.
Whip the Topping
- In a cold mixing bowl, beat heavy whipping cream with powdered sugar and vanilla until soft peaks form.
Finish and Garnish
- Spread or pipe the whipped topping over the chilled cheesecake.
- Sprinkle with red velvet crumbs if using.
Notes
Use a cold bowl for whipping cream for best results. Store covered in the fridge.