Cheesecake Factory Red Velvet Cheesecake Recipe
Cheesecake Factory Red Velvet Cheesecake is perfect for Valentine's Day or for Christmas. It is loaded with flavor and easy to make.
Ingredients
- 1 box Red Velvet Cake Mix 15 oz
- Ingredients to prepare the cake based on the package instructions.
For the Cheesecake Layer:
- 16 oz cream cheese softened at room temperature
- 1 cup Granulated Sugar
- 2 Tbsp cornstarch
- 3 large Eggs
- 1 Tbsp Vanilla Extract
- 1/4 cup Heavy Whipping Cream
For the Cream Cheese Frosting:
- 16 oz cream cheese softened at room temperature
- 6 cups powdered sugar sifted
- 1 cup unsalted butter
- 2 tsp Vanilla Extract
- For Garnish:
- White Chocolate
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Instructions
For the Red Velvet Cake:
- Prepare the red velvet cake based on the package instructions.
- Bake them in 2 9” cake pans based on the instructions until the cakes are just starting to pull away from the pans.
- Allow the cake to cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.
For the Cheesecake:
- Preheat the oven to 325 degrees F and line the bottom of a 9-inch springform pan with parchment paper and spray the sides of the pan with a non-stick cooking spray.
- Beat the cream cheese until smooth and creamy with a hand mixer.
- Add in the heavy whipping cream and the vanilla extract.
- Reduce the speed on the mixer to low and then slowly add in the eggs one at a time until they are all combined.
- Keep the mixer on low and then slowly add in the sugar and cornstarch.
- Increase the speed on the mixer and mix for 2-3 minutes until smooth.
- Pour the cheesecake batter into the springform pan.
- Bake at 325 degrees F for 40 minutes.
- 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 and then place the cheesecake in the freezer for 1 hour.
For the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese until smooth with a hand held or stand up mixer.
- Mix in the butter until smooth.
- Slowly add in the powdered sugar (1 cup at a time) until well combined.
- Then stir in the vanilla extract.
To Assemble the Cake:
- Make the red velvet cakes levels by cutting off the round top portions of the cake.
- Place one of the red velvet cakes on a plate or cake stand. Top this cake with the cream cheese frosting.
- Remove the ring from the springform pan and 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.
- Top the cheesecake with cream cheese frosting.
- Then place the other red velvet cake on top and evenly spread the remaining frosting on the tops and on the sides of the cake.
- Shave the white chocolate and place the white chocolate shavings onto the sides of the cake.
- Cover the cake and refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories 936kcal, Carbohydrates 109g, Protein 8g, Fat 55g, Saturated Fat 28g, Polyunsaturated Fat 5g, Monounsaturated Fat 17g, Trans Fat 1g, Cholesterol 164mg, Sodium 555mg, Potassium 247mg, Fiber 1g, Sugar 92g, Vitamin A 1621IU, Vitamin C 0.03mg, Calcium 142mg, Iron 2mg