Green Velvet Cheesecake Cake
If you’ve been following along, you know that I’m in the middle of a series of posts inspired by Girl Scout Cookies.
But if it’s okay with you, I’d like to throw in an extra post here and there for St. Patrick’s day. I don’t have all that much to contribute to the holiday really (with the exception of everything Thin Mint-y and green from last week… and this awesome St. Patrick’s Day Dessert Collection), but I have created two pretty exceptionally awesome desserts for St. Patty’s that I’d love to share with you in between Samoas and Tagalongs!
The green velvet cake I used here is simply my Great-Grandmother’s red velvet cake that I shared in February, using green food coloring instead of red, obviously.
The cheesecake filling is also a recipe I’ve shared here before– my Favorite Cheesecake.
I used Cool Whip Frosting (different than plain ol’ Cool Whip) to frost the cake, because it’s a personal favorite of mine. And then I topped the whole thing with an Irish Cream Chocolate Ganache.
I will go ahead and warn you of one change I’d make if I were to make this cake all over again (which I probably will… like tomorrow): I would have gone for fewer layers– 2 cake layers and 1 cheesecake layers. It would have been easier (obviously), and I think more visually appealing. Plus, you’d get a bigger bite of cheesecake in one forkful. I’ve seen other bloggers make cheesecake cakes in this way, and now it makes total sense.
So… save yourself some time and effort– just go for the easy 3 layers!
Products I used in the making…
- 1 recipe Red Velvet Cake (using green food coloring instead of red, omit frosting portion), baked in 2 9-inch rounds
- 1 recipe Favorite Cheesecake, baked in 9-inch round, omit crust
- 2 - 10.6 ounce containers Cream Cheese Cool Whip Frosting
- 2 cups semi-sweet chocolate chips
- 3/4 cup Irish Cream creamer
- Bake and cool the red (green) velvet cake and cheesecake according to recipe directions. Remember-- no need to make the frosting for the red velvet cake OR the graham cracker crust for the cheesecake. Simply bake the cheesecake in a lined 9-inch round cake pan.
- Once cooled, layer the 3 cakes alternately (green velvet, cheesecake, green velvet) on cake plate/stand.
- Frost with Cool Whip Frosting around the sides, but not on the top. Chill cake in the refrigerator while making the ganache (in the following step).
- Place the semi-sweet chocolate chips and the creamer in a medium microwave-safe bowl. Microwave for 1 minute. Stir chocolate until melted and combined with creamer (I like to use a whisk, but beware this causes air bubbles in the ganache, disrupting a smooth look). If necessary, heat for another 30 seconds to melt chocolate completely.
- Allow the ganache to cool for 30 minutes and then spread over top of the cake.
- Allow cake to chill for at least 3 hours before serving.
Don’t miss a bite!
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