Knock You Naked Red Velvet Cheesecake!


  • Butter, for cake pan
  • Flour, for cake pan
  • 1 box red velvet cake mix, plus ingredients called for on the box


  • 2 8-oz. packages cream cheese, softened
  • 2/3 c. sugar
  • 2 large eggs
  • 1/3 c. sour cream
  • 1 tbsp. flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt


  • 2 cups heavy cream
  • 4 tbsps powdered sugar
  • 2 tsp vanilla


  1. Red Velvet cake layer:
  2. Preheat oven to 350F
  3. flour one springform 9″ cake pan.
  4. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
  5. Bake for 30 to 32 minutes.
  6. Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
  7. Make the cheesecake layer:
  8. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
  9. Add eggs, one a time, until combined.
  10. Add sour cream, flour, vanilla, and salt and beat until combined.
  11. Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
  12. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.

This article and recipe adapted from this site

Knock You Naked Red Velvet Cheesecake!
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