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Knock You Naked Red Velvet Cheesecake

A decadent two-in-one dessert featuring a tender red velvet cake base topped with a creamy cheesecake layer and a soft whipped cream topping.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Base
  • 1 box red velvet cake mix (plus eggs, oil, and water as directed) Follow the instructions on the box for preparation.
For the Cheesecake Layer
  • 16 oz cream cheese, softened Ensure cream cheese is softened to room temperature.
  • ⅔ cup granulated sugar
  • 2 large eggs Add eggs one at a time.
  • ⅓ cup sour cream Adds tang and creaminess.
  • 1 tbsp all-purpose flour Helps the cheesecake set properly.
  • 1 tsp vanilla extract
  • ¼ tsp salt
For the Whipped Topping
  • 2 cups heavy whipping cream Start with cold cream for better whipping.
  • 4 tbsp powdered sugar
  • 2 tsp vanilla extract
  • Optional red velvet cake crumbs for garnish Adds a dramatic touch.

Method
 

Bake the Red Velvet Base
  1. Preheat the oven to 350°F (175°C) and grease a 9" springform pan.
  2. Prepare the red velvet cake mix according to the box directions and pour it into the pan.
  3. Bake for 30–32 minutes, until a toothpick inserted in the center comes out clean.
  4. Cool the cake completely.
Chill and Prepare the Cheesecake Batter
  1. Slide the cooled cake into the fridge while you lower the oven temperature to 325°F (163°C).
  2. In a mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
  3. Add the eggs one at a time, mixing just until incorporated to prevent cracking.
  4. Mix in the sour cream, flour, vanilla, and salt until the batter is glossy and thick.
Add the Cheesecake Layer and Bake
  1. Line the sides of the springform pan with parchment.
  2. Pour the cheesecake batter over the chilled cake base and smooth the top.
  3. Bake for 55–60 minutes, until the center is slightly jiggly but not sloshy.
  4. Cool at room temperature, then refrigerate for 4 hours until firm.
Finish with Whipped Topping
  1. In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Spread or pipe the whipped topping over the chilled cheesecake.
  3. Sprinkle with red velvet crumbs if desired, slice, and serve chilled.

Notes

For best results, ensure cream cheese is softened and do not overmix the cheesecake batter. Chill for full 4 hours before slicing for clean slices.