Fourth of July Cheesecake Cake

This Fourth of July cheesecake cake is a festive summer dessert, and is easier to make than you’d think!

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Every year when football season rolls around I think of getting a green O (temporarily) painted on Cookie’s back.  I always resist because A) I don’t want to be that girl, and B) pink is her power color so I worry that she won’t care for the green.

But after this cake she’s experienced in the pink fur department so we might just go for that O in September.

Let’s talk for a sec about kitchen mishaps OK?  

As you can probably tell from the pictures, this cheesecake cake required quite a bit of food coloring.  

Poor planner that I am, I didn’t have any rubber gloves on hand when I set out to dye my cake batter.  And some gloves would have been quite helpful. . .As I was stirring the food coloring into my red cake layer (after I already had left bunches of red fingerprints all over the counter) the doorbell rang.  And Cookie lost it.  And I didn’t know who was out there so I had to answer—and I had to pick Cookie up so she wouldn’t dart outside, as she’s inclined to do. 

Dog parents, I know you feel my pain.

Fourth of July Cheesecake Cake

Prep Time
30 mins
Cook Time
1 hr
Chilling time
8 hrs
Total Time
9 hrs 30 mins

Cheesecake layer:

  • 2 8-ounce packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs at room temperature
  • 1 large egg yolk
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla

Red and blue layers:

  • 1 15.25 ounce white cake mix or use your favorite white cake recipe
  • water oil, and eggs according to directions on the box
  • 2 teaspoons unsweetened cocoa powder
  • red gel food coloring
  • blue gel food coloring

Vanilla buttercream:

  • 1 cup unsalted butter at room temperature
  • 4 1/2 to 5 cups powdered sugar
  • 2 to 5 tablespoons milk or heavy cream
  • 2 teaspoons vanilla use clear vanilla if you want your frosting really white
  • 1/4 teaspoon salt

Cheesecake layer:

  • Preheat the oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper, then generously spray the pan with cooking spray again. Set pan aside.
  • Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Turn mixer to low and beat in the sour cream, heavy cream, and vanilla.
  • Pour batter into the prepared pan and smooth the top. Set pan in a roasting pan (or any large baking pan) and carry over to the oven. Pour a couple inches of water into the pan, then carefully transfer to the oven. Bake 27 to 32 minutes, until the center of the cheesecake barely wobbles. Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecake to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight.
  • After the cheesecake has refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until you assemble the cake.

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