Go Back
–+ servings

Knock You Naked Red Velvet Cheesecake

Please rate us
A show-stopping dessert that combines moist red velvet cake with a creamy cheesecake, topped with fluffy whipped frosting.
Print it Pin Recipe
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the cake and cheesecake layers
  • 1 box red velvet cake mix (plus the ingredients the box suggests) For a gluten-free version, substitute with gluten-free red velvet cake mix.
  • 2 packages cream cheese, softened 8 oz each.
  • 2/3 cup sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
For the whipped frosting
  • 2 cups heavy cream
  • 4 tablespoons powdered sugar
  • 2 teaspoons vanilla
For greasing and dusting
  • 1 tablespoon butter For greasing the cake pan.
  • 1 tablespoon flour For dusting the cake pan.

Method
 

Red Velvet Cake Layer
  1. Preheat your oven as directed on the red velvet cake mix box. Prepare your cake pan by greasing it with butter and dusting it with flour.
  2. Follow the cake mix instructions to create the batter, and pour it into your prepared pan. Bake until a toothpick inserted comes out clean.
Make the Cheesecake Layer
  1. In a large mixing bowl, combine the softened cream cheese and sugar, mixing until smooth.
  2. Add the eggs one at a time, followed by sour cream, flour, vanilla extract, and salt. Blend everything until you have a silky mixture.
  3. Pour this over the baked red velvet layer and return it to the oven. Bake according to cheesecake instructions until slightly jiggly in the center.
Prepare Whipped Frosting
  1. In another bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Once cooled, spread this dreamy frosting over the cooled cheesecake.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 300mgFiber: 1gSugar: 28g

Notes

Store any leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze individual slices wrapped in plastic wrap, then placed inside a freezer bag. Thaw in the refrigerator overnight before enjoying.
Tried this recipe?Let us know how it was!