Amazingly Awesome Red Velvet Cheesecake Cake
From luvabull 14 years ago
- 100 minutes to make
- Serves 12
This recipe takes red velvet cake to a new level. It takes a bit of time to make, but your friends and family will love you for it!
Ingredients
- cheesecake shopping list
- 3 (8 oz.) pkgs. cream cheese, at room temperature shopping list
- 1 1/3 cup sugar shopping list
- 3 Tbsp. cornstarch shopping list
- 1 Tbsp. vanilla extract shopping list
- 3 eggs shopping list
- 2/3 cup heavy or whipping cream shopping list
- Red Velvet cake shopping list
- 1/4 cup butter, softened shopping list
- 1/4 cup shortening shopping list
- 1 1/2 cup sugar shopping list
- 2 eggs shopping list
- 2 Tbsp. cocoa powder shopping list
- 2 oz. red food coloring shopping list
- 2 1/4 cup flour shopping list
- 1 tsp. salt shopping list
- 1 cup buttermilk shopping list
- 1 tsp. baking soda shopping list
- 1 Tbsp. white vinegar shopping list
- 1 tsp. vanilla extract shopping list
- cream cheese frosting shopping list
- 1 (8 oz.) pkg. cream cheese shopping list
- 1 box powdered sugar shopping list
- 1/2 cup butter shopping list
- 4 Tbsp. heavy or whipping cream shopping list
- 1 cup chopped pecans shopping list
- 1 tsp. vanilla shopping list
- 1/4 tsp. salt shopping list
How to make it
- Cheesecake
- Cream together the cream cheese, sugar, and cornstarch with mixer.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix lightly.
- Beat in cream just until well mixed. Do not over beat.
- Pour into a well buttered 9 inch springform pan.
- Bake at 350 for 1 hour and 15 minutes or until internal temperature registers 160-165 degrees.
- Cool cake at room temperature for about 2 hours.
- Remove sides of pan.
- Remove cheesecake from pan bottom, using a long spatula to loosen cake if necessary.
- Place cheesecake on parchment paper and place in freezer for 1 to 2 hours.
- Red Velvet Cake
- Cream butter, shortening, and sugar.
- Add eggs, one at a time, beating well after each addition.
- Mix in cocoa and food coloring.
- Sift together flour and salt and add alternately with buttermilk to creamed mixture.
- Sprinkle baking soda over batter.
- Pour vinegar and vanilla extract over baking soda, and fold into batter until well mixed.
- Pour batter into 2 greased and floured 9 inch cake pans.
- Bake at 350 for about 25 minutes.
- Cool on wire rack 10 minutes.
- Remove cakes from pans.
- Take the prettiest layer and cut in half.
- Crumble the other layer into large crumbs and set aside.
- Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Add sugar and salt and mix well.
- Add vanilla and heavy cream.
- Beat on medium high speed until very creamy and fluffy.
- Stir in pecans.
- Assembly
- Place one red velvet cake layer, cut side down, onto serving or cake plate.
- Cover top with Cream Cheese Frosting.
- Place cheesecake on top of this.
- Cover top of cheesecake with Cream Cheese Frosting.
- Place the other Red Velvet Cake layer on top of the cheesecake and frosting.
- Frost top and sides of cake with Cream Cheese Frosting.
- Press crumbled cake onto frosting to cover sides and top of cake.
- Tastes best when at room temperature.
- Prepare to be worshiped hailed as the queen (or king) of cakes!
- Store in refrigerator (if you have any left to store!)
The Rating
Reviewed by 5 people-
YUM!!
cuzpat
in Sikeston loved it
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Wow!
clbacon
in Birmingham loved it
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OH MY!!!! Great post!!
m2googee
in Tomball loved it
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