Red Velvet Cheesecake Layer Cake (Recipe for Printing)

Perfect for Valentine's Day, this red velvet cheesecake layer cake blends cocoa, cream cheese, and berry jam. Chocolate crumbs and creamy frosting finish each slice. Save & click.

# What You Need:

→ Cookie Crust

01 - 2 cups chocolate cookie crumbs (such as Oreo, filling removed)
02 - 1/2 cup unsalted butter, melted

→ Red Velvet Cake

03 - 2 1/2 cups all-purpose flour
04 - 1 1/2 cups sugar
05 - 2 tablespoons cocoa powder
06 - 1 teaspoon baking soda
07 - 1 teaspoon baking powder
08 - 1 teaspoon salt
09 - 1 1/2 cups buttermilk
10 - 1 cup vegetable oil
11 - 2 large eggs
12 - 2 teaspoons vanilla extract
13 - 1 teaspoon white vinegar
14 - 1 to 2 tablespoons red gel food coloring

→ Cheesecake Filling

15 - 16 ounces cream cheese, softened
16 - 1/2 cup sugar
17 - 2 large eggs
18 - 1 teaspoon vanilla extract
19 - 1/2 cup sour cream or heavy cream

→ Cream Cheese Frosting

20 - 16 ounces cream cheese, softened
21 - 1 cup unsalted butter, softened
22 - 4 cups powdered sugar
23 - 2 teaspoons vanilla extract

→ Fruit Glaze

24 - 1/2 cup strawberry or raspberry jam
25 - 2 tablespoons water
26 - 1 teaspoon lemon juice

→ Optional Decorations

27 - Red velvet cake crumbs
28 - Dark chocolate chips

# How to Make It:

01 - Combine the chocolate cookie crumbs with melted butter until evenly moistened. Press the mixture firmly into the base of a 9-inch springform pan. Bake at 350°F for 10 minutes, then cool completely.
02 - Beat softened cream cheese until creamy. Add sugar, mixing until smooth. Incorporate eggs one at a time, followed by vanilla extract and sour cream or heavy cream. Pour the mixture over the cooled crust.
03 - Bake the cheesecake layer at 325°F for 40-45 minutes, until set but slightly jiggly in the center. Cool completely, then refrigerate for at least 4 hours or overnight.
04 - Whisk together all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, blend buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red gel food coloring. Gradually mix wet ingredients into dry until smooth.
05 - Divide the red velvet batter evenly into two greased and parchment-lined 9-inch round cake pans. Bake at 350°F for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool layers completely.
06 - Place one layer of red velvet cake on a serving plate. Carefully un-mold the cheesecake and place on top. Add the second red velvet cake layer on top of the cheesecake.
07 - Beat softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, then vanilla extract. Whip until light and fluffy.
08 - Evenly coat the assembled cake with cream cheese frosting. Use a spatula to achieve a smooth finish on the top and sides.
09 - Warm strawberry or raspberry jam with water and lemon juice over low heat until pourable. Let glaze cool slightly before pouring over the cake, letting it drip down the sides.
10 - Pipe additional cream cheese frosting on top. Garnish with red velvet cake crumbs and sprinkle dark chocolate chips for texture and visual appeal. Chill briefly before slicing to serve.

# Extra Tips:

01 - Ensure all components are fully cooled before assembly to prevent melting and sliding.
02 - For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

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