Monday, August 27, 2012

Red Velvet Cheesecake

One of my bestest best friends, Danni, had a birthday this past weekend.  She is obsessed with The Cheesecake Factory's Red Velvet Cheesecake (which if you saw her you wouldn't believe me because she's in great shape!), so I wanted to take a stab at making a homemade version.

I got really busy - so I ended up getting a little help from Duncan Hines on the red velvet part, but it was still great!  Plus no one seemed to notice.. hehehe!

My slight adaption is that The Cheesecake Factory's version has two layers of cheesecake, where i opted for one giant layer in the middle. 

ummm... seconds please?
You'll Need:
3 cream cheese packages, softened
1 1/4 granulated sugar
4 eggs, room temperature
3/4 cup heavy cream
1 tablespoon of vanilla

Red Velvet Cake:
1 box of Duncan Hines Red Velvet Cake
Add one additional egg than the box says (should be 4)
Double the amount of oil, but instead use melted butter 
Use milk instead of water (1 1/4 cup) 

3/4 cup of butter, room temp
8 oz of cream cheese
5 powdered sugar
2 tablespoons vanilla extract

Red Velvet Cake
1. Make the red velvet cake first.  Follow directions on the box, but add one extra egg.  Use milk instead of water.  Double the amount of oil but instead use melted butter.
2. Mix as usual and pour the batter into two round pans.
3. Cook on heat on the box (350) for the time stated on box (33 minutes)
4. Allow to cool completely, and level with a knife (be careful!). Save the top and gently form into crumbs to use for decor on the top.

1. Preheat oven 350.  Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. 
2. Put a pot of water to boil
3. Using an electric mixer, beat together the cream cheese and sugar until smooth.  Add one egg at a time, beating in between.  Add the heavy cream and vanilla extract.  Beat until completely smooth.
4.  Pour the batter into the pan.  Place the pan into a larger pan, and pour the boiling water into the larger pan until the water cover halfway up the cake pan.
5. Bake 45-55 minutes.  Turn off the oven, but leave the cheesecake in the oven for an additional hour. 
6. Chill overnight.     

1. Using a stand mixer, beat cream cheese and butter.  Slowly add in he powdered sugar, in half cup increments. 
2. Add the vanilla and mix to combine.  Increase speed until light and fluffy.

1. Put one layer of the red velvet cake on a plate.  Frost generously.
2. Put the cheesecake on top.  Frost generously.
3. Place the last layer of red velvet on top of the cheesecake.  Frost completely.
4. Using the crumbs from the red velvet cake to sprinkle on top.
5. Keep refrigerated! 

Happy birthday Danni!! :)



  1. This cake is AMAZING! Thank you again for making it for me. You are wonderful!

  2. AnonymousMay 12, 2013

    5 cups of powered sugar?, or 5 kinds? i am a newbie so help pls.

    1. Hi Catherine,

      5 cups of powdered sugar. Sifted is always best for frosting!

  3. This might sound dumb but do you use 2 8oz pks of cream cheese for Cheesecake also another question what if you don't have a springform pan?? Tks can't wait to make this!!

    1. Hi Linda, you will use 3 packs of 8 oz cream cheese for the cheesecake.

      I would highly recommend a springform pan, but if you don't have one a 9 inch pan that is 2 inches deep will work. 1 1/2 inches won't be deep enough!

  4. Hi, this looks wonderful! How long will it keep for? If I make it Monday night will it keep until Thursday?

  5. What is the measurement for the sugar for the cheesecake? 1 1/4 CUPS of sugar?