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–+ servings

Stacked Red Velvet CHEESECAKE with Cream Cheese Frosting

Belinda Masters
I combine two of my favorite desserts into one...red velvet cake and cheesecake to end up with a WOW dessert. As delicious as it is beautiful.
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Prep Time 15 hours
Cook Time 1 hour
Total Time 12 hours
Course Dessert
Servings 12

Ingredients
  

  • 4 tablespoons butter, melted
  • 1 package graham crackers, crushed
  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 1/2 cup sour cream
  • 4 large eggs, room temperature

Instructions
 

  • Heat oven to 350 degrees
  • Combine melted butter and crushed graham crackers in bowl, mix well.
  • Press crumb mixture into bottom of 9-10 inch spring form pan.
  • Bake until crust is set. Approximately 10 minutes.
  • Remove from oven. Turn oven down to 320 degrees.
  • Let crust completely cool before filling with cream cheese batter.
  • In large electric mixer bowl fitted with paddle attachment, whip softened cream cheese for 2 minutes.
  • Add the sugar and sour cream and mix on medium high for 2 minutes. Scrape down bowl with rubber spatula a few times during mixing.
  • With the mixer set to low, add room temperature eggs one at a time. Beating thoroughly after each addition. Scraping down sides of bowl after each addition.
  • Let batter sit for 5 minutes to allow air bubbles to escape.
  • Take aluminum foil and place around bottom portion of spring form pan. This will prevent any water from getting into the cake pan during baking.
  • Pour cake batter into spring form pan. Give the pan several gentle raps on the counter to aid in letting any air bubbles rise up and escape. Doing this will help keep the cheesecake from cracking on the top.
  • Place cake in 320 degree oven inside large roasting pan.
  • Carefully pour boiling water into large roasting pan until it gets to about 1/2 way up the sides of the spring form pan.
  • Bake for ONE HOUR at 320 degrees.
  • Without opening the oven, turn the oven OFF and let cake remain in the oven for ONE additional hour.
  • Carefully remove from oven.
  • Cool cake on counter for an additional one to two hours.
  • Leave cooled cake in the spring form pan and cover with aluminum foil. Place in refrigerator and cool overnight...or at least 8 hours before serving,

Notes

  • To keep your cheesecake from cracking...try to eliminate air bubbles in batter.  Blend on very low speed at the end as well as rapping the filled spring form pan on the counter a few times before placing in oven.
  • You must bake using a water bath method.  This will make sure all sides of the cake cook evenly.  It also provides the necessary moisture in the oven for creating a perfectly cooked top.
  • Do NOT open the oven doors during the one hour of initial cooking and the one hour of the cake resting in the oven after turning it off.
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