Cheesecake Factory Red Velvet Cheesecake Recipe

This Red Velvet Cheesecake Cake is a perfect dessert for all your special occasions or for the holidays. The cheesecake and red velvet cake layers makes this cake so beautiful and always a family favorite.

Going to Cheesecake Factory is always a special occasion dinner and we always have to get a slice of their cheesecake. The red velvet cheesecake is one of my favorites. Now I can easily make it at home starting with a cake mix.

If you love cheesecake and red velvet cake then this copycat recipe is a must. You may also love these Red Velvet Recipes – Red Velvet Puppy Chow, Red Velvet Trifle Recipe and Red Velvet Popcorn.

What is Red Velvet Cheesecake?

You are going to love this Red Velvet Cake Cheesecake. The copycat recipe starts with a red velvet cake mix which saves you so much time. Then the cheesecake layer is made from scratch with simple ingredients.

Then we love making the cream cheese frosting from scratch to begin layering the cakes. The red velvet cake and cheesecake is topped on a cake stand with a thin layer of frosting.

Once the cake is cut you will be amazed of the beautiful stacks of cakes for a delicious dessert.

Ingredients

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Cheesecake Factory Red Velvet Cheesecake

For the Red Velvet Cake

• Step 1 – Prepare Cake Mix – Prepare the red velvet cake based on the package instructions.
• Step 2 – Bake Cakes – Bake them in 2 9” cake pans based on the instructions in a preheated oven. Bake until the cakes are just starting to pull away from the pans.

Step 3 – Cool Cakes – Allow the cake to cool in the pans for 10-15 minutes. Then transfer them to a wire rack to cool completely.

Step 4 – Beat Cream Cheese – Beat the cream cheese until smooth and creamy with a hand electric mixer.

Step 5 – Mix in cream and vanilla – Add in the heavy whipping cream and the tablespoons vanilla extract.

Step 6 – Pour into Pan – Pour the cheesecake batter into the springform pan.  Bake at 325 degrees F for 40 minutes.

Step 7 – Let Cheesecake Sit – Then turn the oven off. Do not open the door and let the cheesecake sit in the oven for an additional 20 minutes. Allow the cheesecake to cool on a wire rack.

Step 8 – Beat Cream Cheese – In a large bowl, beat the cream cheese until smooth. It is best with a hand held or stand up mixer.

Step 9 – Mix in Butter – Mix in the butter until smooth. Slowly add in the powdered sugar (1 cup at a time) until well combined. Then stir in the teaspoons vanilla extract.

Step 10 – Level Red Velvet Cakes – Make the red velvet cakes levels. By cutting off the round top portions of the cake.

Step 11 – Top Red Velvet Cake with frosting – Place one of the red velvet cakes on a plate or cake stand. Top this cake with the cream cheese frosting.

Step 12 – Add Cheesecake – Remove the ring from the springform pan. Flip the cheesecake upside down onto the frosted layer of the red velvet cake.  Then remove the bottom of the springform pan and the parchment paper.

Step 13 – Frost Cheesecake – Top the cheesecake with cream cheese frosting.

Step 14 – Add more frosting – Then place the other red velvet cake on top. Then evenly spread the remaining frosting on the tops and on the sides of the cake. Serve and Enjoy!

Recipe Tips

• Baking Red Velvet Cake – We recommend baking the cakes in a round cake pan.
• Mixing Ingredients – Makes sure you scrape the sides of the bowl to ensure everything gets mixed together. We recommend using a hand held mixer or a stand mixer.
• Cool Cakes – For best results, make sure to cool cakes before frosting. You can cool for 2 hours or overnight. This is the best cake to make ahead of time.
• Red Velvet Cake – We did not add anything to the cake mix, but for a creamier texture, add in sour cream. There is no need to add in cocoa powder or flour. Or a teaspoon salt or red food coloring when using a red velvet cake mix. When making this recipe there is no need to add in a cup of buttermilk.
• Room Temperature Ingredients – Before planning on making this cake. We like to set out the ingredients to bring them to room temperature. The ingredients mix better when they are at room temperature.