Red Velvet Cheesecake
Cake Layer
  • 1 red velvet cake mix, prepared according to the box directions.
Cheesecake Layer
  • 16 ounces room temp cream cheese
  • ⅔ c. sugar
  • 2 eggs
  • ⅓ c. sour cream
  • 1 T. flour
  • 1 tsp. vanilla
  • ¼ tsp. kosher salt
Whipped Cream
  • 2 cups heavy cream
  • 4 T. powdered sugar
  • 2 tsp vanilla
Cake layer
  1. Pour entire prepared mix into a 9 inch pan that has been greased, lined with parchment and grased again. Bake until a toothpick comes out clean, approx 30-35 mins. If it starts to brown, add a piece of foil loosely on top until center is cooked through. Let cool then pop into freezer.
  1. Beat cream cheese and sugar smooth.
  2. Add eggs and blend in.
  3. Add sour cream, flour, vanilla and salt.
  4. Grease a 9 inch pan and line with parchment. Grease it again and pour in the cheesecake.
  5. Bake 45-50 minutes. Cool, remove from pan and freeze.
Whipped cream
  1. Whip all until soft peaks form.
  1. Place frozen red velvet layer on plate.
  2. Top with cheesecake layer.
  3. Spread cream on top and pipe flowers, if desired.
  4. Keep chilled in fridge!
Recipe by Hugs and Cookies XOXO at