Cheesecake Factory Red Velvet Cheesecake
Cheesecake Factory Red Velvet Cheesecake is the perfect recipe for all your special occasions. This copycat cheesecake recipe is delicious and easy to make.
Servings: 12
Calories: 884kcal
Ingredients
For the Red Velvet Cake:
- 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:
- 2 8- oz packages of cream cheese softened at room temperature
- 6 cups powdered sugar sifted
- 1 cup unsalted butter
- 2 tsp Vanilla Extract
- For Garnish:
- White Chocolate
Instructions
For the Red Velvet Cake:
- Prepare the red velvet cake based on the package instructions in 2 9” cake pans.
- Bake them 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.
- Using a hand held mixer or stand up mixer, beat the cream cheese until smooth and creamy. Then 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 Frosting:
- In a large bowl, beat the cream cheese for the frosting until smooth.
- Then add in the butter and continue to mix until creamy.
- Gradually add in the powdered sugar (1 cup at a time), mixing between each addition until smooth.
- Then stir in the vanilla extract.
To Assemble the Cake:
- Cut the round portion of the cakes off the top of the red velvet cakes with a serrated knife to make the cakes level.
- Place 1 of the red velvet cakes on a serving platter or cake stand. Then top it with the cream cheese frosting.
- Carefully 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 layer with cream cheese icing as well. Place the 2nd red velvet cake on top and evenly spread the remaining frosting on the top and the sides of the cake.
- Shave the white chocolate and place the white chocolate shavings onto the sides of the cake.
- Cover and chill the cake until you are ready to serve and enjoy!
Nutrition
Calories: 884kcal | Carbohydrates: 107g | Protein: 8g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 506mg | Potassium: 227mg | Fiber: 1g | Sugar: 92g | Vitamin A: 1431IU | Vitamin C: 0.03mg | Calcium: 128mg | Iron: 2mg
