Knockout Red Velvet Cheesecake

why make this recipe

This cake is rich, creamy, and full of red velvet flavor. It looks fancy but the steps are easy. You can make it for birthdays, holidays, or a special treat. If you like simple red velvet desserts, try pairing a slice with warm coffee or a light fruit salad. For a different red velvet idea, see red velvet crinkle cookies.

introduction

This Knock You Naked Red Velvet Cheesecake has a red velvet cake base, a smooth cheesecake layer, and a whipped cream topping. The layers make a great contrast of color and taste. The recipe uses a boxed cake mix to save time but the dessert still feels homemade and special.

how to make Knock You Naked Red Velvet Cheesecake

Make the red velvet cake base first and chill it. Then pour cheesecake batter over the cooled cake and bake again at a lower temperature. Chill the whole cake so the cheesecake sets. Finish with whipped cream on top and sprinkle cake crumbs or a drizzle for a nice look.

Ingredients :

• 1 box red velvet cake mix (plus eggs, oil, and water as directed)
• 9″ springform pan, greased
• 16 oz cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• ⅓ cup sour cream
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups heavy whipping cream
• 4 tbsp powdered sugar
• 2 tsp vanilla extract
• Optional: red velvet cake crumbs for garnish
  You can keep things simple and use ready ingredients. If you want a lighter base, swap the cake mix with a homemade recipe or try a quick savory snack like 4-ingredient cottage cheese bagels for other baking ideas.

Directions :

1. Bake the Red Velvet Base: Preheat your oven to 350°F (175°C). Follow the directions on the red velvet cake mix box and prepare the batter. Pour it into your greased 9″ springform pan and bake for 30–32 minutes, or until a toothpick comes out clean. Once baked, let it cool completely. If the top isn’t level, feel free to trim it. Then, pop it in the fridge to chill.
2. Make the Cheesecake Layer: Lower your oven temperature to 325°F (163°C). In a mixing bowl, beat the softened cream cheese and sugar until it’s smooth and creamy. Add the eggs one at a time, mixing well in between. Then, fold in the sour cream, flour, vanilla, and salt. Line the sides of the springform pan with parchment paper. Pour that luscious cheesecake batter over the cooled red velvet layer. Bake for 55–60 minutes, or until the center is just set but still slightly wobbly. Let it cool at room temperature, then chill in the fridge for at least 4 hours (or freeze for 1 hour) to firm it up for layering.
3. Prepare Whipped Topping: In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe this dreamy whipped topping over your fully chilled cheesecake.
4. Finish & Garnish: Get creative! Sprinkle some red velvet cake crumbs on top or drizzle with a red glaze for that extra wow factor. Slice and serve chilled to impress your friends and family!

how to serve Knock You Naked Red Velvet Cheesecake

Cut the cheesecake into thin or thick slices. Serve straight from the fridge. Add a small dollop of whipped cream or a few berries on the side. Use a hot knife (dip in hot water and wipe dry) for clean slices.

how to store Knock You Naked Red Velvet Cheesecake

Cover the cake with plastic wrap or keep it in an airtight cake carrier. Store in the fridge for up to 4 days. You can freeze slices wrapped well for up to 1 month. Thaw in the fridge before serving.

tips to make Knock You Naked Red Velvet Cheesecake

• Use room temperature cream cheese for a smooth batter.
• Chill the red velvet base well so the cheesecake layer does not mix in.
• Do not overbake the cheesecake; it should be slightly wobbly in the center when done.
• Chill the bowl and beaters for the whipped topping to get quicker peaks.
• For a pretty top, save a little cake mix when you bake the base and crush it into crumbs for garnish.
  Try other small red velvet treats for a dessert table, like red velvet crinkle cookies.

variation (if any)

• Add a thin layer of cream cheese frosting between the cake base and cheesecake for extra tang.
• Mix a little cocoa into the cake batter for a deeper chocolate note.
• Make mini versions in muffin tins for single-serve treats.

FAQs

Q: Can I use homemade red velvet cake instead of the box mix?
A: Yes. Use any red velvet cake recipe you like. Bake it in the same pan and follow the same steps.

Q: Can I make this without a springform pan?
A: You can, but a springform pan makes it easier to remove the cake. If you use a regular pan, line it well and run a knife around the edge before flipping.

Q: How do I prevent cracks on the cheesecake top?
A: Avoid overmixing and overbaking. Cool the cake slowly at room temperature before chilling. A water bath can also help reduce cracks.

Q: Can I use whipped topping from a can?
A: Yes, store-bought whipped topping works. Homemade whipped cream tastes fresher but both work.

Q: Can I make this ahead?
A: Yes. Make it a day before serving and keep it chilled.

Conclusion

For the full original recipe and more details, visit Knock You Naked Red Velvet Cheesecake!

Knock You Naked Red Velvet Cheesecake

This rich and creamy red velvet cheesecake features a cake base topped with a smooth cheesecake layer and finished with whipped cream, making it perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 32 minutes mins

Total Time 2 hours hrs 2 minutes mins

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Red Velvet Base

• 1 box red velvet cake mix (plus eggs, oil, and water as directed) Use a boxed cake mix to save time.
• 1 9-inch springform pan greased

For the Cheesecake Layer

• 16 oz cream cheese, softened Use room temperature cream cheese for a smooth batter.
• ⅔ cup granulated sugar
• 2 large eggs Add one at a time, mixing well.
• ⅓ cup sour cream
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt

For the Whipped Topping

• 2 cups heavy whipping cream Chill the bowl and beaters for quicker peaks.
• 4 tbsp powdered sugar
• 2 tsp vanilla extract

Optional Garnish

• red velvet cake crumbs For garnish.

Method

 

Bake the Red Velvet Base

1. Preheat your oven to 350°F (175°C).
2. Follow the directions on the red velvet cake mix box and prepare the batter.
3. Pour it into your greased 9" springform pan and bake for 30–32 minutes, or until a toothpick comes out clean.
4. Once baked, let it cool completely. If the top isn’t level, feel free to trim it. Then, pop it in the fridge to chill.

Make the Cheesecake Layer

1. Lower your oven temperature to 325°F (163°C).
2. In a mixing bowl, beat the softened cream cheese and sugar until it’s smooth and creamy.
3. Add the eggs one at a time, mixing well in between.
4. Fold in the sour cream, flour, vanilla, and salt.
5. Line the sides of the springform pan with parchment paper.
6. Pour the cheesecake batter over the cooled red velvet layer.
7. Bake for 55–60 minutes, or until the center is just set but still slightly wobbly.
8. Let it cool at room temperature, then chill in the fridge for at least 4 hours (or freeze for 1 hour) to firm it up.

Prepare Whipped Topping

1. In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe this whipped topping over your fully chilled cheesecake.

Finish & Garnish

1. Sprinkle red velvet cake crumbs on top or drizzle with a red glaze for presentation.
2. Slice and serve chilled.

Notes

Store covered in the fridge for up to 4 days, or freeze slices for up to 1 month. Use a hot knife for clean slices.