Decadent Red Velvet Cheesecake Recipe

Have you ever wanted to combine the rich, velvety texture of cheesecake with the classic indulgence of red velvet cake? This red velvet cheesecake does just that, offering a stunning dessert that will impress your guests and satisfy your sweet tooth.

This dessert is a showstopper, featuring a luscious cheesecake layer on a soft red velvet base, making it perfect for celebrations or simply treating yourself. The cream cheese frosting adds the perfect finishing touch, bringing a delightful tanginess that complements the sweetness of the cake.

Whether you’re a cheesecake lover or a red velvet enthusiast, this dessert will surely become a favorite. It’s incredibly smooth, creamy, and bursting with flavor, all while being visually striking with its deep red color.

The Ultimate Red Velvet Cheesecake Recipe

Slice of red velvet cheesecake on a white plate, topped with cream cheese frosting and red velvet crumbs.

This red velvet cheesecake features a rich and creamy cheesecake layer set on a moist, fluffy red velvet cake base. The combination of flavors creates a deliciously sweet and tangy treat that is perfect for any occasion.

Ingredients

For the Red Velvet Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
Make the Red Velvet Cake: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Gradually add the wet ingredients to the dry ingredients until just combined.
Bake the Cake: Pour the red velvet batter into the prepared springform pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Prepare the Cheesecake Layer: In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing until just combined. Stir in the vanilla extract.
Assemble: Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan. Bake at 325°F (160°C) for about 45-50 minutes, or until the center is set but slightly jiggly.
Cool and Chill: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Make the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth.
Frost the Cheesecake: Once the cheesecake is completely chilled, spread the cream cheese frosting on top. Slice and serve!