Sunday, December 11, 2011

Red Velvet Cheesecake

This is pretty time consuming and there are a lot of steps, but it IS easy!!

First, bake a cheesecake. If you have a recipe you like, great. If you need one, here is mine! Make sure it has NO crust. You will want to use a spring form pan, and line the whole thing with parchment paper, so it's easy to get out. Let it refrigerate overnight.

The next day, bake a red velvet cake, in a 9" pan. (Recipe below). You can either bake one layer, and cut it into 2, or for thicker layers, bake 2 layers, and just level them so they are flat and even. Set them in the freezer for a couple hours.

Oh- don't forget to save the shavings from your cake. You'll need them later.

When you are ready to assemble your cake, take your cheesecake, and unwrap it.

Place it upside-down, on top of your bottom layer of cake.

Then, take off the pan, and the parchment paper.

Then place the other layer of cake on top! At this point, my daughter said it looks like one giant oreo! Yup! I placed it in the freezer for another hour before I frosted it.

Frost it with the cream cheese frosting (again, recipe below)! You don't need to worry about the sides looking perfect, because you'll be covering it up with those cake crumbles you saved.

Just stick those crumbles right on the side, they'll stick good. You can press them down if they don't.


It looks yummy, doesn't it? It IS!

Here's a slice....oh wait- that one's for me! Yum!

Red Velvet Cheesecake

Red Velvet Cake

  • 1 Red Velvet Cake Mix (yes, that's how we roll)

  • 1 small box instant vanilla pudding

  • 4 eggs

  • 1 3/4 cup water

  • 1/4 cup flour

  • 1/2 cup oil

Mix all together and beat well. Pour into 2 9" round pans. Bake at 350 for 35 minutes.

Cream Cheese Frosting

  • 1 8 oz. cream cheese, softened

  • 4 Tbsp. butter, softened

  • 1 tsp. vanilla

  • 2 1/2 cups powdered sugar

Beat cream cheese and butter together until creamy. Add vanilla and beat well. Then add powdered sugar. Add to your desired consistency. If it's too thick, you can add a little milk.

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1 comment:

Carlee Hoopes said...

Mmmm. So pretty. And tasty! I was surprised by how the red velvet brought out the tang in the cheesecake. I loved the consistency of the cheesecake with the cake. It was a lovely bite.