This triple layer red velvet cheesecake starts with a simple boxed cake mix and has a cheesecake layer in the middle. Mouth-watering cream cheese frosting covers the outside.
If your pans are bigger or smaller than 10 1/4", you will need to adjust the baking times. The hot water bath is not necessary, but makes a nice cheesecake with no cracks.
This recipe takes a long time because of refrigeration and baking, but is not a lot of hands on time. I like that you can make the layers ahead of time, and put the cake together later. It's nice for when you need a dessert that can be made a day or two in advance!