Hey cousins! I’m back with another holiday banger!! This time I’m sharing a super easy red velvet cheesecake. This is a beginner-friendly dessert recipe, because I cut a few corners. However, no one will ever know that we cheat a little bit with this recipe because it tastes 100 percent homemade! So how do we cheat? Well, we use boxed red velvet cake. If you’d like to replace the boxed cake mix my homemade red velvet cake recipe, you can!
This cake is the perfect Christmas dessert, but it can also be served for other special occasions such as Valentine’s Day, Mother’s Day, Easter, and even Juneteenth!
What Ingredients Do You Need for Easy Red Velvet Cheesecake?
Believe it or not, you don’t need a lot of complicated ingredients to make this moist, delicious cake. As a matter of fact, you probably already have most of the ingredients on hand. For this recipe, your will need the following:
- Cream Cheese
- Heavy Cream
- Sour Cream
- half & half
- salt vanilla
- red velvet cake mix
- chocolate chips
What baking tools & pans do I need to make this easy red velvet cake?
You will need to create a water bath for the cheesecake. Therefore, you’ll need a roaster pan. You’ll also need two round 9-inch baking pans, a 9-inch springform pan, foil, and a cooling rack. Also, make sure that you have all of your mixing bowls, measuring cups & spoons, and handheld mixer/stand mixer ready!
To decorate the cake, you’ll need a squeezable bottle for the ganache and a spatula for the frosting.
What to do with leftover red velvet cheesecake?
If you have any leftover red velvet cheesecake, you need to cover and refrigerate it in an airtight container. You can also freeze the cake for several months after. When I freeze it, I usually vacuum seal the cake it slices. However, freezer bags work as well.
Print out this recipe for this amazing Easy Red Velvet Cheesecake!
Easy Red Velvet Cheesecake
Cream cheese frosting
Chocolate Ganache ingredients
- ½ cup semi sweet chocolate chips
- ¼ cup heavy whipping cream
- Preheat the oven to 325 F.
- Place a large roasting pan on the lower rack of the oven.
- In a medium sized pot, bring about 3 cups of water to a boil on the stove top.
- Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper.
- Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
- In a large bowl, use an electric mixer to mix the cream cheese, and blend until it is nice and creamy.
- 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 after each addition.
- Next, mix in sour cream, whipping cream and vanilla. Mix until smooth.
- 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 (it will fill the pan surrounding the cheesecake).
- Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
- Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely.
- Preheat oven to 350 F and spray two 9inch cake pans with pam baking spray Using a large bowl, beat the cake mix, eggs, milk and butter until combined and smooth
- Divide the batter between the two cake pans and bake in the oven for 25-28 minutes or until a toothpick comes out clean
- Allow to cool completely before removing from the cake pans
- Use a cake leveler or serrated knife to remove the ‘domes’ from the top of the cake to make two even layers of cake
- Using the cake removed, crumble into fine cake crumble
Cream cheese frosting directions
- In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy
- Scoop some frosting into the piping bag and set aside
Building the cake :
- 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 slide a knife under the parchment to remove the cheesecake from the pan.
- Peel off the parchment.
- Measure your cheesecake layer against the cake layers.
- If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers.
- Scoop 1 cup of frosting on top of the cake layer and spread evenly.
- Place the cheesecake layer on top of the first cake layer.
- Place the 2nd cake layer on top of the cheesecake.
- Frost entire cake using the remaining frosting.
- Using a small pot, bring the heavy whipping cream and rum to a simmer Pour over the chocolate chips in a heatproof bowl.
- Allow it to sit for 1 minute before whisking until smooth.
- Pour into a bottle.
- Using the red velvet cake crumble, coat the bottom of the cake in the crumble Using the chocolate ganache, pipe drip around the of the cake.
- Pipe dollops around the top edge of the cake.
- Sprinkle more cake crumble around the top.
- Place into the fridge and allow to harden and get cold before enjoying!