This Mother’s Day was THE BEST one I can remember. It was the first Mother’s Day my husband had THE ENTIRE day off and he and my kiddos spoiled me! My hubby grilled steak for dinner with salad and french fries (My favorite meal EVER!) and gave me gorgeous flowers along with letting me take a LONG afternoon nap. After dinner he and the kiddos cleaned up the kitchen while I took a long, luxurious bubble bath then we watched a movie of MY CHOOSING (Moana, the latest Disney movie because I am basically 12 years old.)

On top of ALL of that, he texted me on Friday and asked me if I could have any dessert in the entire world what would it be, and of course I said RED VELVET CHEESECAKE CAKE, like they have at the Cheesecake Factory because DUH!!!!! Then he stopped on his way home and bought the ingredients himself and he and my daughter made it for me and did the dishes #winning

Y’all, I am going on record here. You can quote me on this one. This is THE BEST DESSERT I have ever had in my entire life. We used my good friend Connie’s Red Velvet Cake Recipe for the cake part and then used this recipe for the cheesecake and icing part. Oh my gosh no words can describe how amazing this cake is. Of course it helps that we start with the best red velvet cake recipe in the world. Then the cheesecake layer is absolutely decadent and creamy and the icing, oh the icing is amazing and the perfect amount. Then to top it all off, I mean just because we are gluttons and it is a holiday, white chocolate shavings all over the top of it. Oh my goodness(!)

If you only make one homemade dessert this month, do yourself a favor and make the BEST one! (and bring me a big ol’ slice!)

Red Velvet Cheesecake Cake

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Ingredients

For cheesecake layer:

2 - (8 oz containers) cream cheese at room temp
2/3 cups sugar
2 eggs
1/3 cup sour cream
1/3 cup heavy cream
1 teaspoon vanilla

For the Red Velvet Cake Layers:

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

For the Cream Cheese Frosting

2 1/2 cups powdered sugar
2 - (8 oz containers) cream cheese, room temp
1 stick unsalted butter, room temp
1 tablespoon vanilla

For topping:

white chocolate bar shavings

Instructions

For the Cheesecake layer:

Heat oven to 325. Prep spring-form pan by lining with foil or parchment paper and spraying with non stick spray. Wrap outside of pan tightly with foil to prevent water from getting inside. Beat cream cheese and sugar in mixer. Add eggs one at a time and mix after each addition. Add sour cream, heavy cream, and vanilla and beat until well mixed but do not over mix. Pour batter into pan and place pan inside larger pan and add hot water about one inch up sides of pan. Bake for 45 mins or until set. Remove from oven and let cool. After cooling, place cheesecake in freezer still in spring-form pan. Allow cheesecake to freeze several hours or overnight.

For the Red Velvet Cake Layers:

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

For the Cream Cheese Frosting:

Using a mixer, beat all ingredients until smooth and creamy but do not over-mix.

To assemble the masterpiece:

Remove one cooled cake from pan and place on a cake plate. Remove the cheesecake from spring-form pan and place on top of first cake. (We had to cut about 1/2 inch off the cheesecake layer to make it fit perfectly) Remove second cake and place on top of cheesecake.

Apply a thin crumb coat of icing around entire cake and top of cake, cleaning knife or spreader before placing back into icing. It is OK if there are crumbs on icing. Place cake in refrigerator to set the crumb coat for 30 mins. Remove cake from refrigerator and continue to apply icing to cake. You can choose to pipe some icing around the cake if you like. Garnish top with shaved white chocolate.

https://auntbeesrecipes.com/2017/05/red-velvet-cheesecake-cake.html

Click here for an AMAZING Classic Red Velvet Cake recipe!