Name: Red Velvet Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: PT-490278H49M39S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 3/4 cups granulated sugar; 3/4 cup vegetable oil; 1 cup buttermilk; 2 large eggs; 1–2 tbsp red food coloring; 1 tsp vanilla extract; 1 tsp white vinegar; 16 oz cream cheese; 1/2 cup granulated sugar; 1/2 cup sour cream; 2 large eggs; 1 tsp vanilla extract; 8 oz cream cheese; 1/2 cup unsalted butter; 3 cups powdered sugar; 1 tsp vanilla extract

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Introduction

This Red Velvet Cheesecake combines the rich, smooth texture of classic cheesecake with the vibrant, moist layers of red velvet cake. It’s a show-stopping dessert perfect for special occasions or whenever you want to impress guests with a decadent treat.

The image shows a two-layer round cake with thick, smooth layers of white cream filling between and on top of dark red cake layers. The top layer of the cake is decorated with swirls of white cream around the edge, each topped with small bright red berries and small green Christmas tree-shaped decorations. The cake rests on a rustic-looking stand, with a light dusting of powdered sugar around its base. The background is softly blurred with warm tones, and the surface beneath the stand shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cups granulated sugar
3/4 cup vegetable oil
1 cup buttermilk
2 large eggs
1–2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
16 oz cream cheese (for cheesecake layer)
1/2 cup granulated sugar (for cheesecake layer)
1/2 cup sour cream
2 large eggs (for cheesecake layer)
1 tsp vanilla extract (for cheesecake layer)
8 oz cream cheese (for frosting)
1/2 cup unsalted butter
3 cups powdered sugar
1 tsp vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Prepare the cheesecake layer by beating 16 oz cream cheese with 1/2 cup granulated sugar, 1/2 cup sour cream, 2 eggs, and 1 tsp vanilla extract until smooth. Pour into a springform pan and bake for 40–45 minutes. Once baked, chill the cheesecake completely.
Step 2: For the red velvet cake layers, preheat the oven to 350°F (177°C). In a bowl, whisk together 2 1/2 cups flour, 2 tbsp cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. In a separate bowl, mix 1 3/4 cups sugar, 3/4 cup vegetable oil, 1 cup buttermilk, 2 eggs, 1–2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar. Combine the wet and dry ingredients until smooth. Divide the batter into pans and bake for 25–30 minutes. Allow layers to cool completely.
Step 3: Prepare the cream cheese frosting by beating 8 oz cream cheese with 1/2 cup unsalted butter, 3 cups powdered sugar, and 1 tsp vanilla extract until creamy and smooth.
Step 4: Assemble the cake by layering one red velvet cake layer, followed by the chilled cheesecake layer, then the second red velvet cake layer. Cover the entire cake with the cream cheese frosting, smoothing the sides and top.
Step 5: Chill the assembled cake in the refrigerator for at least 1 hour before serving to set the frosting and blend the flavors.

Tips & Variations

Use room temperature ingredients for smoother batter and frosting.
For a stronger red color, add an extra tablespoon of red food coloring.
Swap sour cream in the cheesecake layer for Greek yogurt for a tangier taste.
Make the cake a day ahead to allow flavors to meld and texture to improve.
For a festive touch, garnish the top with fresh berries or white chocolate shavings.

Storage

Store the cake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent drying out. When ready to serve, bring to room temperature for about 30 minutes for the best texture and flavor. Avoid freezing as the cream cheese frosting may change texture upon thawing.

How to Serve

The image shows a round, two-layer cake on a white marbled surface, with deep red and white layers alternating. The bottom layer is dark red cake with a creamy white layer above it, followed by another thick red cake layer and topped by a smooth white cream layer. The top edge of the cake is decorated with swirls of white frosting arranged evenly around the circle. On top of each swirl, there are small red berries and tiny green Christmas tree-shaped decorations. The cake sits on a rustic metal stand lightly dusted with powdered sugar. The colors are rich, and the textures of the smooth cream and crumbly cake contrast nicely. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a springform pan?

Using a springform pan is recommended for easy removal of the cheesecake layer. If you don’t have one, you can line a regular cake pan with parchment paper extending above the edges to help lift the cheesecake out once it’s cool.

How do I prevent the cheesecake from cracking?

To help prevent cracks, bake the cheesecake at a lower temperature and avoid overbaking. You can also place a pan of water in the oven to create steam, which helps keep the cheesecake moist.