Easy 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.

Easy Green Velvet Cheesecake Cake
Prep Time 30 minutes   
Cook Time 1 hour 30 minutes   
Total Time 2 hours   
Servings 10 servings

Ingredients

For Green Velvet Cake:

•     2 1/2 c. flour
•     1 tsp. baking powder
•     2 tbsp. cocoa powder
•     1/2 tsp. baking soda
•     1 tbsp. green food coloring
•     1 1/4 c. buttermilk or sour milk
•     pinch of salt
•     1 c. butter softened
•     2 c. sugar
•     2 tsp. vanilla extract
•     3 large eggs

For Cheesecake:

•     3 - 8 oz. packages reduced-fat cream cheese softened
•     2 tsp. vanilla extract
•     3 eggs
•     1 c. sugar

For Cream Cheese Frosting:

•     1 - 3 oz. package reduced-fat cream cheese softened
•     1 tsp. vanilla extract
•     2 c. powdered sugar
•     1/2 c. butter softened

Instructions

For Green Velvet Cake:

1. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
2. In a medium bowl, combine buttermilk, green food coloring, and vanilla.
3. In a large mixing bowl, beat sugar and butter until light and fluffy, about 3 minutes.
4. Add eggs, and beat until well-combined.
5. Add the dry ingredients and the buttermilk mixture to the mixing bowl, alternating.
6. Divide the batter evenly between two well-greased 8-inch round cake pans.
7. Bake at 350 degrees for about 25 minutes, or until the edges are golden, and a toothpick inserted near the center comes out clean.
8. Cool for 20 minutes in the pans before removing to wire racks to cool completely.
9. Using a serrated knife, level the tops of the cakes.
10. While the cakes cool, prepare and bake the cheesecake.

For Cheesecake:

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add sugar, and beat until combined.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla extract.
5. Pour batter into a well-greased 8-inch springform pan.
6. Bake at 325 degrees for 45-50 minutes, or until edges are golden brown and slightly puffy, and the center is still slightly jiggly.
7. Remove from heat, and set on a wire rack or trivet to cool completely.
8. Release the sides of the springform pan, and loosen the cheesecake from the bottom of the springform pan, but don't move it.
9. Meanwhile, prepare cream cheese frosting.

For Cream Cheese Frosting:

1. In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar and vanilla extract, beating until fluffy.

To assemble:

1. Place first green velvet cake layer on a cake plate or cake stand.
2. Spread with a thin and even layer of cream cheese frosting - doesn't have to be perfectly neat.
3. Carefully shift the cheesecake on top of the first cake layer.
4. If it's slightly bigger than the cake, then trim the edges with a serrated knife.
5. Spread the cheesecake layer with a thin and even layer of frosting.
6. Top with the second green velvet cake layer.
7. Pile the remaining cream cheese frosting on top of the cake, spreading it almost to the edges.
8. Chill in the refrigerator for at least 1 hour. Cut and serve!

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