This Red Velvet Candy Cane Cheesecake cake is made with a delicious red velvet cake combining it with a crushed candy cane cheesecake and cream cheese frosting. If you love red velvet and cheesecake you won’t be disappointed with this tasty holiday dessert.
With all the cheesecake recipes I have been sharing lately, you probably know that we love cheesecake. If you like this recipe, you’ll have to ry our crushed peppermint cheesecake that you make in the Instant Pot.
Red Velvet Candy Cane Cheesecake
With that being said, we are a huge fan of red velvet too, especially around Christmas time. So, I decided to combine a few of my favorite Christmas flavors: red velvet cake, cheesecake, and candy canes to create a Christmas dessert masterpiece, meet the Red Velvet Candy Cane Cheesecake Cake.
Although this Red Velvet Candy Cane Cheesecake Cake sounds complicated, I created a simple dessert that takes about 15 minutes to prep and about an hour to cook. This is sure to be a crowd favorite this holiday season!
My Favorite Part of this Easy Red Velvet Candy Cane Cheesecake Cake
When you make this Red Velvet Candy Cane Cheesecake Cake you truly are creating a culinary masterpiece in the kitchen in just 15 minutes.
I love how quickly this recipe comes together and how it is the perfect dessert to take to any party this holiday season.
Candy Cane Cheesecake Cake Ingredients
Red Velvet Cake Ingredients
Box of Red Velvet cake mix– To make this dessert truly a 15 minute masterpiece pick up your favorite box of Red Velvet cake mix at the store and you’ll need some canola oil.
Candy Cane Cheesecake Ingredients
Cream cheese – When making this Red Velvet Candy Cane Cheesecake be sure your cream cheese is at room temperature before beginning. This helps it to cream easier and prevents it from clumping together.
Sugar – The sugar helps sweeten up the cream cheese to give you the delightful cheesecake flavor that you know and love.
Vanilla – Vanilla adds depth of flavor in this cheesecake recipe.
Eggs – Eggs have an important job in the recipe. They are what bonds all the ingredients together and adds protein to this holiday dessert.
Flour – Flour also helps bind the ingredients together as well as helps keep moisture in your cheesecake.
Candy Cane Cream Cheese Frosting Ingredients:
Cream cheese – Just a little bit of cream cheese adds a bunch of flavor to this delicious candy cane cream cheese frosting. Using a cream cheese frosting pairs beautifully with the red velvet and peppermint cream cheese cake.
Unsalted butter – Butter helps to make this candy cane cream cheese smooth and creamy. Be sure to use it at room temperature so it combines easily without clumps.
Powdered sugar – Powdered sugar acts as a thickening agent in the frosting.
Vanilla – I love adding a touch of vanilla to this cream cheese frosting recipe for another layer of flavor.
Whole milk – Milk is the wet ingredient that binds your other frosting ingredients together so that you can easily frost your cake. It also adds a bit of texture to the frosting as well.
Crushed candy canes – The crushed candy canes give this Candy Cane cream cheese the peppermint cream cheese flavor you want with this red velvet cake.
How to Make this Red Velvet Candy Cane Cheesecake Cake
Making this Red Velvet Candy Cane Cheesecake Cake does not take a lot of time to prep. With a few simple steps and an hour in the oven you will have a holiday dessert that is sure to please!
- Preheat oven to 350 degrees.
- Spray 9 inch springform pan and set aside.
- Beat together your Red Velvet cake ingredients (Red Velvet cake mix, water, canola oil, 3 eggs) in a stand mixer until combined and set aside
- Beat together cream cheese, sugar, eggs, and flour in a medium bowl with an electric mixer on high speed until ingredients are combined.
- Add vanilla and set aside.
Assembling Your Red Velvet Candy Cane Cheesecake Cake
- Divide your Red Velvet Cake batter in half.
- Spread the first half in the bottom of your prepared springform pan.
- Divide cheesecake batter in half.
- Dollop (using a large spoon) the first half of your cheesecake batter on top of the red velvet cake batter. Be sure you just dollop, don’t swirl or spread it around.
- Slowly add the remaining red velvet cake batter using a spoon to place it around the dollops of your cheesecake filling. Use all the remaining batter. Don’t swirl or spread it around.
- Add the remaining cheesecake batter on top of the other 3 layers.
- Spread this layer of cheesecake evenly using an offset spatula.
- Bake at 350 degrees for 50- 60 minutes.
- Cover with foil for the last 20-30 minutes if the Red Velvet Candy Candy Cheesecake Cake is browning too fast.
- Once cooked, remove from the oven and place on a wire rack to cool completely.
- Place in the fridge for at least 4 hours or overnight so cheesecake can finish setting.
- Once set, run a knife around the cake
- Release the ring of the springform pan.
Making the Candy Cane Cream Cheese Frosting
- Beat together cream cheese and butter in a mixing bowl with an electric mixer. Beat until creamy and smooth.
- Add ½ cup at a time of powdered sugar to your cream cheese/ butter mixture and mix on a low setting. Do this until you have added all your powdered sugar and it is well mixed.
- Add vanilla and mix well.
- Pour in your whole milk and mix.
- Check frosting consistency. If it is too runny add a little bit of powdered sugar. If it is too thick add a little bit of milk.
- Spread candy cane cream cheese frosting evenly on the top of your Red Velvet Candy Candy Cane Cheesecake Cake.
- Sprinkle Crushed Candy Canes on top of your cheesecake cake.
- Cover and refrigerate until you are ready to serve.
What should I serve with my Red Velvet Cheesecake Cake?
When serving this Red Velvet Cheesecake Cake I love to pair it with vanilla Ice cream or just some extra whipped cream.
Looking for more Christmas Cheesecake Recipes?
Pumpkin cheesecake with candied pecans
Instant Pot eggnog cheesecake
Instant Pot gingerbread cheesecake
Red Velvet Candy Cane Cheesecake Cake
Equipment
- 9-inch springform pan
- Baking spray
- Large bowl
- Whisk
- Medium bowl
- Electric mixer
- Offset spatula
- Aluminum Foil
Ingredients
Cake Ingredients:
- 1 box red velvet cake mix
- 1 1/4 C water
- 1/2 Cup Canola oil
- 3 eggs large
Cheesecake Ingredients:
- 16 oz. cream cheese room temperature
- 1/2 cup sugar
- 1 tsp vanilla
- 3 eggs large
- 2 Tbsp flour
Frosting Ingredients:
- 4 oz. cream cheese soft
- 2 Tbsp unsalted butter soft
- 2 cup powdered sugar
- 1 tsp vanilla
- 1 Tbsp whole milk
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350 degrees.
- Using baking spray prep the springform pan and set aside.
- Set aside.
Cake Directions:
- Using a standing mixer, beat together all cake ingredients until smooth and combined
- Cheesecake Directions:
- Using an electric mixer beat together the cream cheese, sugar, eggs, and flour in a medium bowl. Continue to beat on high until the ingredients are combined and appear smooth. Add the vanilla, mixing until blended.
- Divide the red velvet cake batter in half.
- Spread the first half of the batter into the bottom of the prepared pan.
- Divide the cheesecake batter in half. Dollop ( using a large spoon) the first half of the cheesecake batter on top of the pumpkin cake batter. (Don't spread nor swirl the cheesecake batter, just dollop.)
- Slowly add the remaining the red velvet cake batter by using spoonfuls of dollops around the cheesecake batter. Do not spread the cake batter.
- Add the remaining cheesecake batter on top of the other 3 layers. Spread this batter using an offset spatula into an even layer.
- Bake at 350 degrees for 50-60 minutes.
- If the cheesecake appears to be browning too fast make a foil tent to cover the top for the last 20-30 minutes.
- Be aware that the cheesecake will puff up in the oven.
- The cake may also crack but after it is cooled it will settle.
- Remove from the oven.
- Transfer the cheesecake to a wire rack to cool completely.
- Next move the cooled cheesecake to the refrigerator for at least 4 hours or overnight.
Frosting Directions:
- Using an electric mixer and mixing bowl beat the cream cheese and butter together until creamy/smooth.
- With the electric mixer still on slowly add in small amounts of powdered sugar until the cream cheese / butter and powdered sugar are well mixed.
- Add vanilla mixing well.
- Pour in the whole milk and mix well.
- Run a thin knife around the cake.
- Release the ring of the springform pan.
- Spread the cream cheese frosting on top of the cheesecake and frost evenly.
- Sprinkle the crushed candy canes on the edge
- Cover and refrigerate the cheesecake until it is ready to be served.
Nutrition
Did You Make This Recipe?
Don't forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
What's For Dinner?
Find a recipe for dinner tonight! Get our Top 10 Most Popular recipes ebook sent right to your email.
Leave a Review!