Red Velvet Cheesecake Recipe

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Most Helpful Positive Review

Aug 08, 2011

Ok so I made this cake because, my boyfriend loved the one at the cheese cake factory and wanted it for his birthday I could not afford to buy it so I made it. He was in love and so was everyone at the party. I did change one thing however I doubled the red velvet cake recipe and used one 10 1/2'' pan and one 9 1/2'' pan it was perfect and it layered great. I also made my own cream cheese frosting and frosted the sides and then put white and dark chocolate shavings on the sides and top. The cakes obviously had to cook longer but I just watched them to see when done. With the changes everyone got a decent piece and it fed over 20 people. Like I said it was a hit my sister requested I make it for her bridal shower....

—Affytaffy

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Most Helpful Critical Review

Dec 11, 2011

OK I did something wrong!! I followed the directions exactly but maybe I misunderstood. I made the red velvet cake part in the 2 pans and then poured half of the cheesecake mixure over each and then realized that the cake part would be baking again. Of course, it burned so after cooling I had to slice off almost the entire cake part from each. Did I somehow misunderstand these directions?

—Zoe's Nonnie

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11 Ratings

Aug 21, 2011

I loved this recipe in that the taste was wonderful! Family and friends all raved about it. I gave it 4 stars because the instructions (at least for me) were vague. It wasn't clear that I was to pour the cheesecake batter on top of the finished cake halves. Also, I felt as though the bottom of the cake got way over-done and was tough. I will make this recipe again, but when I put it in the oven the 2nd time, I will raise the rack in the oven one space.

—dawnb1442

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May 21, 2011

I made a version of this and put the photo here cause this is the closest recipie that I can find that is what I did.

—Lisa Neese

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Dec 26, 2011

I just made the cake part due to the uneasiness of the vague directions and knew doing this method would not be good but, I did however, made the red velvet cake (very good) but I would have changed the directions of putting wet ingredients first, then slowly add dry ingredients for better blending and not just whisk everything. But still came out well. Then I made Breakstone's New York Cheesecake-fully baked, layered it with white chocolate frosting-the combination was TO DIE FOR!! I still give this a four since the outcome was overall a smash hit!

—WickedCreations

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May 14, 2012

I wondered how you could bake a cake twice (once to bake and once while the cheesecake sets) without it being very dry. Answer? I can't. The cake was NOT moist but very dry and having cheesecake on top did not help. I think the recipe is flawed because I'm not a novice baker and I followed the recipe verbatim and it turned out poorly.

—rtgates

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Jul 11, 2011

This turned out fabulous! Such vibrant color. It pretty much just flew off the plate.

—bakemama

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Dec 22, 2012

Okay I was looking for a way to combine red velvet cake with cheesecake and this recipe is it!!! I was a little nervous about baking a cake "twice" as some of the others who left reviews were. If you are also nervous I would suggest placing a small pan/bowl of water in the bottom of your oven and everything will be fine! I've made this recipe twice and once it won a work contest! This recipe is a hit!

—BossyLady

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Nutrition

Calories
555 kcal
28%

Carbohydrates
59.3 g
19%

Cholesterol
130 mg
43%

Fat
32.1 g
49%

Fiber
0.7 g
3%

Protein
8.6 g
17%

Sodium
428 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Velvet Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 555
Calories from Fat: 289

% Daily Value *
Total Fat 32.1g 49 %
Saturated Fat 16.3g 81 %
Cholesterol 130mg 43 %
Sodium 428mg 17 %
** Potassium 143mg 4 %
Total Carbohydrates 59.3g 19 %
Dietary Fiber 0.7g 3 %
Protein 8.6g 17 %
Sugars 40.7g
Vitamin A 20 %
Vitamin C < 1 %
Calcium 10 %
Iron 19 %
** Thiamin 18 %
** Niacin 21 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.