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from Just A Pinch Recipes

Red Velvet Cheesecake Cake

If you’ve ever been to The Cheesecake Factory, and if you’re a Red Velvet Cake Fan… you’ve probably ordered up the Red Velvet Cheesecake Cake. It’s kind of the most amazing thing ever… a red velvet layer-cake with a layers of cheesecake mixed in… topped with cream cheese icing.This recipe has a few steps to it, but it's all worth it in the end! It's easiest to make the cheesecake layer one day and then assemble the rest of the cake the next.

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from RecipeGirl

Red Velvet Cheesecake Cake

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Red Velvet Cheesecake: This cake has a layer of creamy cheesecake sandwiched between two layers of moist red velvet cake. This recipe concept is borrowed from the Cheesecake Factory’s menu, the Ultimate Red Velvet Cake Cheesecake. “Ultimate” is definitely an accurate description for this cake masterpiece.

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from Jo Cooks

Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting - this super moist and tender red velvet cake makes for a divine and dramatic cake topped with an easy cream cheese frosting.

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from Spend With Pennies

Easy Red Velvet Cheesecake

This is one of the easiest Red Velvet Cheesecake recipes you'll find! A simple Red Velvet cake topped with a deliciously quick no-bake cheesecake!

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from The Country Cook

Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake recipe from The Country Cook. Red Velvet Cake with a swirl of cream cheese filling topped with a velvety, creamy frosting. Best dessert ever!

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BEST CAKE EVER: Red Velvet Cheesecake Cake -- a layer of luscious cheesecake sandwiched in between two layers of tender red velvet cake. Covered with cream cheese frosting and white chocolate shavings. Step-by-step instructions on how-to-make this #recipe.

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from AllFreeCopycatRecipes.com

Better Than Cheesecake Factory Red Velvet Cheesecake

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from Taste of Home

Cheesecake Layered Red Velvet Cake

Cheesecake Layered Red Velvet Cake Recipe -I love both red velvet cake and cheesecake. So why not combine them into one stunning dessert? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee

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