Creamy red velvet cheesecake recipe is ready for any celebration! Bright pieces of red velvet cake are stirred in to a creamy cheesecake batter and then poured onto a red velvet crust and baked.
Cheesecake
39 Prepare the red velvet cake batter.
17 Preheat oven to 375F
37 Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
38 Use the rest of the batter in a 13x9 or 9 inch cake pan.
40 Bake cakes 20 minutes or until firm and done.
12 Break the cake (NOT the one in the springform) into large chunks and set aside.
18 Beat the cheesecake ingredients together until smooth.
19 Reserve about 1/2 cup cake crumbs for the top.
20 Fold the remaining cake chunks into cheesecake batter.
21 Pour cheesecake mixture into the springform pan.
22 Cover the bottom of the springform with aluminum foil, bringing it up the sides.
23 Place pan in larger pan of hot water. Water should come halfway up the sides.
24 Bake for 50 minutes.
25 Turn oven off and leave door closed for 1 hour. Don’t PEEK!
26 Remove from oven, take out of the water bath.
27 Let come to room temperature.
28 Cover tightly and refrigerate overnight.
Topping
31 Whip the heavy cream until it starts to thicken.
32 Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
33 Whip until soft peaks form.
34 Taste and add more sugar if needed.
35 Spoon on top of cooled cheesecake.
36 Sprinkle with reserved red velvet cake crumbs.
