Red Velvet Cheesecake Cake

By JJCR

Ingredients

• CHEESECAKE:
• 3 (8 oz.) pkgs. cream cheese, at room temperature
• 1 1/3 cup sugar
• 3 tbsp. cornstarch
• 1 tbsp. vanilla extract
• 3 eggs
• 2/3 cup heavy or whipped cream
• RED VELVET CAKE:
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 1/2 cup sugar
• 2 eggs
• 2 tbsp. cocoa powder
• 2 oz. red food coloring
• 2 1/4 cup flour
• 1 tsp. salt
• 1 cup buttermilk
• 1 tsp. baking soda
• 1 tbsp. white vinegar
• 1 tsp. vanilla extract
• CREAM CHEESE FROSTING:
• 1 (8 oz. ) pkg. cream cheese
• 1 box powdered sugar
• 1/2 cup butter
• 4 tbsp. heavy or whipping cream
• 1 cup chopped pecans
• 1 tsp. vanilla
• 1/4 tsp. salt

Details

Servings 12

Preparation

Step 1

CHEESECAKE:
Cream together the cream cheese, sugar, and cornstarch with mixer.
Add eggs, one at a time, beating well after each addition.
Add vanilla, and mix lightly.
Beat in cream just until well mixed. Do not over beat.
Pour into a well buttered 9 inch springform pan.
Bake at 350 for 1 hour and 15 minutes or until internal temperature registers 160-165 degrees.
Cool cake at room temperature for about 2 hours.
Remove sides of pan.
Remove sides of pan
Remove cheesecake from pan bottom, using a long spatula to loosen cake if necessary.
Place cheesecake on parchment paper and place in freezer for 1 to 2 hours.
RED VELVET CAKE:
Cream butter, shortening, and sugar
Add eggs, one at a time, beating well after each addition.
Mix in cocoa and food coloring.
Sift together flour and salt and add alternately with buttermilk to creamed mixture.
Sprinkle baking soda over batter.
Pour vinegar and vanilla extract over baking soda, and fold into batter until well mixed.
Pour batter into 2 greased and floured 9 inch cake pans.
Bake at 350 for about 25 minutes.
Cool on wire rack 10 minutes.
Remove cakes from pans .
Take the prettiest layer and cut in half.
Crumble the other layer into large crumbs and set aside.
CREAM CHEESE FROSTING:
Beat cream cheese and butter until smooth.
Add sugar and salt and mix well.
Add vanilla and heavy cream.
Beat on medium high speed until very creamy and fluffy.
Stir in pecans.
ASSEMBLY:
Place one red velvet cake layer, cut side down, onto serving or cake plate.
Cover top with Cream Cheese Frosting.
Place cheesecake on top of this.
Cover top of cheesecake with Cream Cheese Frosting.
Place the other Red Velvet Cake layer on top of the cheesecake and frosting.
Frost top and sides of cake with Cream Cheese Frosting.
Press crumbled cake onto frosting to cover sides and top of cake.
Tastes best when at room temperature.
Store in refrigerator .

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