Red Velvet Cheesecake Cake
Red Velvet Cheesecake Cake is a red velvet cake with a sweet and tangy cheesecake base baked right into the cake! It’s topped with a homemade cream cheese frosting and optional garnishes for a gorgeous dessert that tastes as good as it looks!
Cheesecake Factory Red Velvet Cake Copycat
Today’s Red Velvet Cheesecake Cake is a semi-copycat version of the Cheesecake Factory’s Red Velvet Cheesecake, made simpler for an easier at-home baking experience.
First, we’re using a boxed cake mix. (You can use a homemade red velvet cake recipe, however the cake is only one aspect of this recipe and is balanced out with homemade cheesecake and homemade cream cheese frosting.)
Next, we’re baking it all together in one pan, rather than making the cake and cheesecake separately, then slicing in half and layering (and hoping the layers are even enough to not topple over).
So while this recipe doesn’t have the same distinct layers as the Cheesecake Factory’s version, all of the flavors and textures are still there – with a whole lot less work!
The result is a rich and indulgent cake with a luscious cheesecake base. It’s sweet, lightly tangy and has just the right amount of chocolate.
Since we’re posting this recipe close to Christmas, we garnished our red velvet cheesecake cake with some crushed peppermints, but you can swap those out for sprinkles, another seasonal candy or just skip a garnish altogether.
— Jennifer
Red Velvet Cheesecake Cake Ingredients
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For the Red Velvet Cake:
- Red Velvet Cake Mix
- Plus ingredients called for on the box
For the Cheesecake:
- Cream Cheese, room temperature
- Granulated White Sugar
- All-Purpose Flour
- Vanilla Extract
- Large Eggs
For the Cream Cheese Frosting:
- Cream Cheese, room temperature
- Butter, room temperature
- Powdered Confectioner’s Sugar
- Vanilla Extract
- Milk
- Crushed Candy Canes
Scroll down to the printable recipe card for full measurements.
Tip: you can swap out the boxed red velvet cake mix for a homemade red velvet cake recipe, if desired.
Helpful Kitchen Tools
- 9” Springform Pan
- Slightly larger pan (for waterbath)
- Food Processor
- Measuring Cups and Spoons
- Mixing Bowls
- Electric Mixer
How to make a Red Velvet Cheesecake Cake
To Prep: Preheat oven to 350F. Grease and line a 9″ springform pan with parchment paper.
- Prepare your red velvet cake mix;
- Whip up the cheesecake batter;
- Layer the red velvet cake batter and cheesecake batter into the prepared springform pan;
- Bake for 50-60 minutes until both cakes are cooked through;
- Cool the cheesecake cake completely;
- Whip up your cream cheese frosting and frost the cooled cake;
- Garnish with crushed peppermints, sprinkles or chocolate chips, if desired.
Red Velvet Cheesecake Cake FAQs
How to freeze Red Velvet Cheesecake Cake: Wrap the chilled cheesecake cake tightly in aluminum foil and/or place in a freezer-friendly container. Store up to 3 months in the freezer.
To thaw, place the cake in the fridge overnight to allow it to slowly thaw before slicing and serving.
You can also slice your cheesecake cake before freezing. To do this, place the slices of cheesecake cake on a parchment paper lined baking sheet and place them in the freezer until firm. Wrap the firm slices in plastic wrap or foil and place in a freezer-friendly airtight container.
Then just remove a slice or two to thaw when you get a craving. The thaw time will be a lot quicker since it’s not a whole cake, just a slice.
How to store cheesecake cake: This cheesecake cake needs to be stored in the refrigerator. Put it in the fridge in an airtight container or cover/wrap completely with plastic wrap or aluminum foil.
How long with Red Velvet Cheesecake Cake last: You can expect this cake to store for up to a week. It is best when eaten within the first few days.
More Red Velvet Recipes You’ll Love:
- Red Velvet Cheesecake
- Red Velvet Cinnamon Rolls from The Soccer Mom Blog
- Red Velvet Crepes with Cream Cheese Filling from Sugar, Spice and Glitter
- Nutella-Stuffed Red Velvet Cookies from In the Kids’ Kitchen
Red Velvet Cheesecake Cake Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.
Red Velvet Cheesecake Cake
Ingredients
Cake
- 15.25 ounce box red velvet cake mix
- 1 1/4 cups water
- 1/2 cup canola or vegetable oil
- 3 large eggs
Cheesecake
- 16 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 3 large eggs
Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/2 cup crushed candy canes
Instructions
Cheesecake
- Preheat the oven to 350 degrees F. Lightly spray the sides and bottom of a 9-inch springform pan with nonstick baking spray. Press a parchment paper strip that is 3 inches tall along the greased sides. It will stick up above your pan.
- In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth.
- Add in the sugar and flour and continue to beat until incorporated.
- Add in the vanilla extract and then the eggs one at a time. Beat in each egg just until incorporated before adding the next egg. Scrape down the sides and bottom of the bowl. Beat in any bits that need to be incorporated.
Cake
- Add the red velvet cake mix, water, oil, and eggs into a large mixing bowl. Beat with a hand mixer until incorporated and smooth.
Assemble
- Divide the red velvet cake batter in half. Spread the first half of the batter into the bottom of the prepared pan.
- Divide the cheesecake batter in half. Using a large spoon, dollop the first half of the cheesecake batter on top of the cake batter. Don’t spread or swirl the cheesecake batter.
- Slowly add the remaining red velvet cake batter by the spoonfuls around the cheesecake batter. Do not spread the cake batter.
- Add the remaining cheesecake batter on top of the other 3 layers.
- Spread this batter using an offset spatula into an even layer.
- Place in the oven and bake at 350 degrees for 50-60 minutes or until the center is set and when a toothpick is inserted into the center of the cake, it comes out clean. If the cheesecake appears to be browning too fast make a foil tent to cover the top for the last 20-30 minutes. The cheesecake will puff up in the oven and the cake may also crack but after it is cooled it will settle.
- Remove from the oven.
- Transfer the cheesecake to a wire rack to cool to room temperature.
- Once cooled, place in the refrigerator to set up overnight.
- Before serving, add the cream cheese frosting to the cheesecake cake.
Frosting
- Add the cream cheese and butter to a medium mixing bowl. Beat using a hand mixer on medium until smooth.
- Gradually add in the powdered sugar and continue to mix until well combined.
- Add in the vanilla extract and milk and beat until incorporated.
- Release the ring of the springform pan.
- Spread the cream cheese frosting evenly on top of the cake with an offset spatula.
- Sprinkle the crushed candy canes on the edge
- Cover and refrigerate the cheesecake until it is ready to be served.
Notes
The cheesecake will puff up in the oven and the cake may crack but after it is cooled it will settle.
Nutrition
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We ended up cooking for 80 mins is that right? Worried maybe I over cooked the cake part? Cheese cake part was still a bit moist, just want to make sure I have it right as it’s for my daughters 15th birthday.
Thanks
It does look a little overbaked. If you are to make it again, I would recommend tenting the cake with a piece of foil. You just fold a large piece of foil in half, unfold it so there’s a crease in the center, and place it over top of the cheesecake. That should help some.