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Knock You Naked Red Velvet Cheesecake

A luscious red velvet cake base topped with rich cream cheese cheesecake and finished with a cloud of vanilla whipped cream, making it a perfect make-ahead dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
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 the Cheesecake Layer
  • 16 oz cream cheese, softened Ensure it's at room temperature.
  • ⅔ cup granulated sugar
  • 2 large eggs Add one at a time.
  • ⅓ cup sour cream Adds tanginess.
  • 1 tbsp all-purpose flour For structure.
  • 1 tsp vanilla extract
  • ¼ tsp salt
For the Whipped Topping
  • 2 cups heavy whipping cream Keep it chilled.
  • 4 tbsp powdered sugar To sweeten the cream.
  • 2 tsp vanilla extract
  • optional red velvet cake crumbs For garnish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Mix the red velvet cake batter according to the box directions and pour it into the prepared pan. Bake for 30–32 minutes, until the top springs back lightly and a toothpick comes out clean.
  3. Let the cake cool completely at room temperature.
  4. Refrigerate the cooled cake while you prepare the cheesecake batter.
Cheesecake Layer
  1. Lower the oven temperature to 325°F (163°C).
  2. Beat the softened cream cheese with the sugar until creamy and lump-free.
  3. Add eggs one at a time, mixing just until combined.
  4. Mix in sour cream, flour, vanilla, and salt until smooth.
  5. Line the sides of the springform pan with parchment paper and pour the cheesecake batter over the chilled cake base.
  6. Bake for 55–60 minutes until the edges are set but the center has a slight jiggle.
  7. Cool at room temperature, then refrigerate for 4 hours.
Whipped Cream Topping
  1. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Spread or pipe the whipped cream over the chilled cheesecake.
  3. Garnish with optional red velvet cake crumbs.

Notes

To store, keep the cheesecake covered in the refrigerator. It remains sliceable and creamy for days. If making ahead, add whipped cream closer to serving.