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Red Velvet Cheesecake Cake

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Red velvet cheesecake cake. This delectable dessert has white chocolate cheesecake, red velvet, and white chocolate cream cheese frosting.
Red velvet cheesecake cake. This delectable dessert has white chocolate cheesecake, red velvet, and white chocolate cream cheese frosting.

Red velvet cheesecake cake. This delectable dessert has white chocolate cheesecake, red velvet, and white chocolate cream cheese frosting.

I have one of the most delicious desserts in the world. Red velvet cheesecake cake. And, yes, this is based on the delicious dessert by The Cheesecake Factory. While I haven’t gotten their recipe exactly (I can’t seem to shred white chocolate…though God have I tried), it’s pretty darn close. And much cheaper.

This recipe has everything:
Red velvet cake (very moist).
White chocolate cheesecake.
White chocolate cream cheese frosting.
Do I need to say anymore? I can’t even find the words to explain how delicious this is.

This is a LONG post. Sorry, but I included all the little tips that make it turn out perfectly (especially the cheesecake).

This is 75% developed by myself. One of the red velvet recipes (yes, 1 of them) is from another site. I’ve included the link below. The rest is a combination of common cheesecake recipes, but I’ve added my own modifications. The same with the frosting.

Good news: It’s even more delicious than it looks…it takes a bit of effort to make.

Bad news: It’s ideally an overnight dessert (the cheesecake tastes better if it freezes overnight). Sorry. But trust me: it is SO worth it.

Layered Red Velvet and White Chocolate Cheesecake with White Chocolate Cream Cheese Frosting (aka: Red Velvet Cheesecake). The most delicious dessert you will ever make. #redvelvet #cheesecake #chocolate #whitechocolate #desserts #sweets #redvelvetcheesecake #valentines

~~~~~This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more)! Click here to read my full disclosure policy.~~~~~

If you don’t have a KitchenAid stand mixer, get one. Seriously. It is my number one kitchen product. I would trade any number of other items for this one single thing.

I also included the cheesecake pan I use (the exact one)…it’s great. Along with the 9″ pans I use and parchment paper. In case you weren’t familiar with parchment paper, just click to see what it looks like.


White Chocolate Cheesecake

For the cheesecake, you’ll need:
Two (8-ounce) packages cream cheese, room temperature
6 oz. white chocolate
2/3 cup granulated white sugar
pinch of salt
2 large eggs, room temperature
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

Cheesecake is an interesting challenge. But if you don’t mind an extremely long post, I’m going to share the details of how I make it and how it turns out correctly. There are also quite a few pictures.

Wrap pan in tinfoil, grease inside of pan, and press parchment paper inside pan.
Wrap pan in tinfoil, grease inside of pan, and press parchment paper inside pan.
Pre-warming water bath baking pan.
Pre-warming water bath baking pan.
Beat room-temperature cream cheese and melted chocolate at medium speed until creamy, smooth, and light.
Beat room-temperature cream cheese and melted chocolate at medium speed until creamy, smooth, and light.
Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed.
Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed.
Add eggs, one at a time, blending on slow speed after each addition.
Add eggs, one at a time, blending on slow speed after each addition.
Blend in sour cream, whipping cream and vanilla. Mix until smooth.
Blend in sour cream, whipping cream and vanilla. Mix until smooth.
For super “satiny” batter, beat an extra minute or two on low speed. (Do not beat on high speed!).
For super “satiny” batter, beat an extra minute or two on low speed. (Do not beat on high speed!).
For super “satiny” batter, beat an extra minute or two on low speed. (Do not beat on high speed!).
For super “satiny” batter, beat an extra minute or two on low speed. (Do not beat on high speed!).
Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Use water bath.
Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Use water bath.

Layered Red Velvet and White Chocolate Cheesecake with White Chocolate Cream Cheese Frosting (aka: Red Velvet Cheesecake). The most delicious dessert you will ever make. 

Red Velvet Cake

The red velvet cake is next. There are actually two ways to do this.
1) You can use the boxed cake method with my adjustments. Pros: Easier! Cons: Not as moist.
2) You can make from scratch. Pros: Moist, delicious. Great, deep color. Cons: Takes a lot more effort.
I’ve included them both (in the printable PDF) so you can make your own decision.
The “from scratch” recipe is from: StuckAtHomeMom.

Please, please visit her site! It’s great. And I didn’t have to make a single adjustment to this cake. It was perfect as is. Though I did wince pouring in a cup and a half of oil. (The blood red pics are from the boxed cake mix; the deeper one is the “from scratch.”)
Also note the bread on the top of the finished cake. I usually make the cheesecake, cool it, and put it in freezer. Also on the first day I make the red velvet cake. If you leave it out with a piece of bread on top overnight, it will be just as moist in the morning. I swear. I looked up the science before I tried it because I didn’t believe it!

I’m not going to do step by step pics because cake is cake. It’s not that hard to make.

Then on day two, I assemble and frost.


White Chocolate Cream Cheese Frosting

For step-by-step pics (though it’s not complicated), please visit “White Chocolate Cream Cheese Frosting.”


Final Prep

On day 2, I do the final assembly and prep.

Full assembly and final prep details are in printable PDF below. It’s not hard. Just remember to use the crumb coat! The pics below are from a slightly shorter cake (I’ve made this multiple times). So don’t be worried if your red velvet cheesecake cake is taller than this.

Layered & excess cheesecake trimmed off
Layered & excess cheesecake trimmed off
Crumb coat: vital to making sure your final coat of frosting is pristine.
Crumb coat: vital to making sure your final coat of frosting is pristine.
Layered Red Velvet and White Chocolate Cheese with White Chocolate Cream Cheese Frosting. The most delicious dessert you will ever make. Step-by-step pictures.
Layered Red Velvet and White Chocolate Cheese with White Chocolate Cream Cheese Frosting. The most delicious dessert you will ever make. Step-by-step pictures.
Layered Red Velvet and White Chocolate Cheese with White Chocolate Cream Cheese Frosting. The most delicious dessert you will ever make. Step-by-step pictures.
Layered Red Velvet and White Chocolate Cheese with White Chocolate Cream Cheese Frosting. The most delicious dessert you will ever make. Step-by-step pictures.

Layered Red Velvet and White Chocolate Cheesecake with White Chocolate Cream Cheese Frosting (aka: Red Velvet Cheesecake). The most delicious dessert you will ever make. #redvelvet #cheesecake #chocolate #whitechocolate #desserts #sweets #redvelvetcheesecake #valentines
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4.23 from 9 votes

Layered Red Velvet & White Chocolate Cheesecake

Course Dessert
Cuisine American
Keyword cheesecake, creamcheese, red velvet

Ingredients

White Chocolate Cheesecake

  • 2 8 oz. pkgs cream cheese softened to room temperature
  • 6 oz. white chocolate
  • 2/3 C. granulated white sugar
  • 1 pinch salt
  • 2 large eggs room temperature
  • 1/3 C. sour cream
  • 1/3 C. heavy cream
  • 1 tsp. vanilla extract

Red Velvet Cake (option #1)

  • 1 box red velvet cake mix just the dry mix
  • 4 large eggs
  • 1/2 C. unsalted butter melted
  • 1 C. milk

Red Velvet Cake (option #2)

  • 2 & 1/2 C. all-purpose flour
  • 1 & 1/2 C. granulated white sugar
  • 3 Tbsp. unsweetened cocoa powder
  • 1 & 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs room temperature
  • 1 & 1/2 C. vegetable oil
  • 1 C. buttermilk
  • 2 1 oz. bottles red food color
  • 2 tsp. vanilla extract
  • 2 tsp. white vinegar

White Chocolate Cream Cheese Frosting

  • 2 8 oz. pkgs cream cheese softened
  • 1/2 C. unsalted butter softened
  • 12 oz baker’s white chocolate
  • 1 Tbsp. vanilla extract
  • 2 & 1/2 C. powdered sugar sifted

Instructions

White Chocolate Cheesecake

  • Mise en place. Preheat oven to 325 degrees F.
  • Place a large roasting pan on the lower third rack of the oven. Place a large pot of water on the stove to boil.
  • Grease a 9-inch springform pan and line the bottom and sides with parchment paper. Wrap foil around outside of pan (seal so water doesn’t get in).
  • Microwave white chocolate morsels 30 sec. at 50% power. Stir. Repeat until melted. Do NOT overheat. Chocolate scorches easily. Cool 5 minutes.
  • Beat room-temperature cream cheese for 2 minutes until smooth. 
  • Add melted chocolate. Beat until smooth, creamy, and light. 
  • Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed.
  • From this point forward, only mix on low speed. Add eggs, one at a time, blending on slow speed after each addition.
  • Blend in sour cream, whipping cream and vanilla. Mix until smooth. For super “satiny” batter, beat an extra minute or two on low speed.
  • Pour the batter into the prepared pan.
  • Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan, to about an inch of water coming up the foil along the side of the pan.
  • Bake the cheesecake for 40 to 60 minutes. It should still wobble/jiggle just a little in the middle still.
  • Turn off oven, leave door ajar, and leave cheesecake in oven for 30 minutes.
  • Remove from oven and place on wire rack. Cool completely.
  • Place pan in freezer and freeze completely. (Tastes best if allowed to “set” overnight).

Red Velvet Cake (option #1)

  • Preheat oven to temperature directed on box. Grease and flour two 9” round metal baking pans.
  • In a stand mixer, mix together dry cake mix, eggs, melted butter, and milk. Mix according to package directions (usually 2 min. on high speed). Scrape sides and bottom at least once.
  • Divide batter between two pans. Bake according to package directions. When toothpick comes out clean in center, remove from oven and place on wire rack.
  • After 10 minutes, flip cakes out of pans and allow to cool completely.

Red Velvet Cake (option #2)

  • Preheat oven to 350°. Grease and flour two 9” round metal baking pans.
  • In a stand mixer, (hand) whisk together flour, sugar, cocoa powder, baking soda, and salt (all dry ingredients).
  • Add eggs, oil, buttermilk, food coloring, vanilla and vinegar (all wet ingredients) to the flour mixture.
  • Beat on low speed for 1 minute, until blended. Scrape down sides and bottom. Beat on high for 2 min. Scrape sides and bottom at least once.
  • Divide batter between two pans. Bake 30-35 minutes. When toothpick comes out clean in center, remove from oven and place on wire rack.
  • After 10 minutes, flip cakes out of pans and allow to cool completely.

White Chocolate Cream Cheese Frosting

  • Set out cream cheese and butter and allow it to warm to room temperature. Sift the powdered sugar. 

  • Cream together room temperature cream cheese and butter. Scrape down bowl and make 
sure there are absolutely no lumps. 

  • Melt chocolate in microwave- 30 seconds at 50% power. Stir well. Microwave in additional 
15 second increments, stirring every time, until melted. Do NOT overheat. Allow to cool 
 slightly. 

  • Add melted chocolate and vanilla to cream cheese and butter. Mix well. 

  • Add sugar gradually, beating well, until light and fluffy after each addition. Add sugar to 
 desired sweetness; may not use all of the sugar. 


Assembly & Frosting

  • Horizontally trim the red velvet; the top needs to be flat. Also trim off a bit extra to get a good cake/cheesecake ratio. Set aside what you trim (going to use it for decoration).
  • Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and remove the cheesecake. Place on top of the red velvet layer.
  • Add the second red velvet layer on top. Trim the excess cheesecake off (as it will probably be a slightly larger round than the cake).
  • Apply crumb coat. Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. (Be careful not to get red velvet crumbs into the frosting bowl). Some crumbs will be visible on cake. After a thin layer is all over cake, refrigerate for 30 min. to allow the frosting to set.
  • Apply “actual” frosting coat. Using a large spoon, put scoops around the edge of the top. Use a long, thin spatula to spread frosting down sides, smoothing. Smooth top. (Because you applied a crumb-coat layer, you shouldn’t have any red crumbs showing now!).
  • Decorate: use excess red velvet cake and sprinkle crumbs on the top of the cake.

You’re going to Love this

I can’t wait for you to try red velvet cheesecake cake. You’re going to absolutely love it.

Please share this recipe with your friends! The share buttons are on the top of the post.


Red velvet cheesecake cake. This delectable dessert has white chocolate cheesecake, red velvet, and white chocolate cream cheese frosting.
Red velvet cheesecake cake. This delectable dessert has white chocolate cheesecake, red velvet, and white chocolate cream cheese frosting.
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Desserts & Sweets, Holidays, Recipes, Valentine's & Red Velvet 12

Reader Interactions

Comments

  1. Sandy Brown says

    August 22, 2017 at 8:26 am

    Southern Living magazine had a 5 layer Red Velvet White Chocolate Cheesecake, three layers of red velvet, two layers of cheesecake, on their December cover about 5 years ago. I made it and frosted it with White Chocolate Peppermint Buttercream Frosting that I created. I covered the top of the cake with crushed peppermint candies. I took it to a holiday party of one of my bridge groups. It was a hit. I loved the mint with it, it kind of offset the richness of the cake. I swear the thing weighed about 10 pounds and was about 9-10 inches tall. I have made it one other time since then. I like that your recipe is only 3 layers, so it does not take as much time to make. I will try it with the from scratch cake recipe.

    Reply
    • Jennie says

      August 24, 2017 at 5:04 am

      I got the original idea of layering white chocolate cheesecake and red velvet from that issue of Southern Living! I wasn’t happy with their recipe, hence me deciding to develop my own cheesecake and own cake.
      But your idea is fabulous! I do a lot of peppermint stuff for Christmas. I might have to use your idea! Do you have a website you would want me to link to, so I can at least credit you with the idea of adding/subbing peppermint?

      Reply
  2. Kari R says

    August 23, 2017 at 2:12 pm

    Is it possibly to use a different brand of white chocolate other than bakers? Will ghirardelli white baking chips work as well?

    Reply
    • Jennie says

      August 24, 2017 at 5:03 am

      Baking chocolate generally has much less sugar than regular chocolate (including Ghirardelli white chocolate baking chips…which I also love!). Since you’re using it for frosting, which naturally includes a lot of sugar), you should be fine. You might want to use less sugar. But the frosting is really “to taste” anyways…so the amount of sugar isn’t set in stone!

      Reply
  3. Pat Nelson says

    January 12, 2020 at 8:07 pm

    On the scratch cake recipe you say to bake according to package directions. I want to make the cake from scratch, so could you please give directions for baking time as there is “no package” to get directions from.
    Thanks,
    Pat

    Reply
    • Jennie says

      January 13, 2020 at 1:37 am

      Pat, I am so sorry. Do you know that in two years, not another single person has pointed that out. I’ve got it updated. It’s 30-35 minutes.

      Reply
  4. Sharon Miller says

    August 26, 2020 at 10:14 am

    Can this cheesecake be frozen?

    Reply
    • Jennie says

      September 2, 2020 at 5:11 pm

      The cheesecake portion, yes. I’ve frozen that before.
      I haven’t tried freezing the whole cake, though. So I’m not sure how it would turn out.
      But if you try it, let me know what the results are!

      Reply
  5. Christine Lane says

    January 9, 2021 at 9:14 pm

    Love this cake! My husband thinks I hit it out of the park…. made it a second time and to lighten it up just a little… changed the icing to a white chocolate ganache. Both ways are pretty good!

    Reply
    • Jennie says

      January 10, 2021 at 6:13 am

      Yay! I’m actually thinking of improving the cheesecake…but waiting until husband gets back from out to sea (US Navy) for taste testing. So check back this summer and it might be even better. Thanks for commenting.

      Reply
  6. Cyndee Tucker says

    December 27, 2022 at 9:08 am

    1 star
    This cake isn’t for the faint of heart baker. For all the time spent on this recipe it fell a bit short for me. Tge cake was dryer than I prefer..

    Reply
    • Jennie says

      January 13, 2023 at 12:23 pm

      No, it’s definitely not for the faint-hearted…multiple layers including a from-scratch cheesecake. Sorry about the cake being dry. There were two options for the cake. If you decide to make it again, maybe choose the other option. I didn’t actually develop the cake recipe…the from-scratch is linked in the post. If you made that option, maybe visit her site and see if she has some tips on adding moisture.

      Reply

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Hello, there! I'm Jennie. I'm glad you're here. I love helping women with homemaking and being their best self. I provide goal-setting content (my favorite), great recipes, holiday content, frugal finance tips, and- most popular- tons of printables.

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