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–+ servings

The Ultimate Red Velvet Cheesecake

This indulgent dessert combines the tender crumb of red velvet cake with a creamy cheesecake layer, perfect for any special occasion or cozy gathering.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 450 kcal

Ingredients
  

For the red velvet cake

  • 1.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 1 ounce red food coloring (2 tablespoons)
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons vanilla extract

For the cheesecake filling

  • 32 ounces cream cheese, softened Use full-fat for best texture.
  • 4 large eggs Should be at room temperature.
  • 0.5 cups sour cream
  • 0.25 cups powdered sugar
  • 0.5 cups fresh heavy cream (for serving, optional)

For the assembly

  • 2 tablespoons unsalted butter, melted Use real butter for best results.

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  • In a separate bowl, combine buttermilk, oil, red food coloring, vinegar, and vanilla extract.
  • Add wet ingredients to the dry ingredients and mix until just combined to avoid overmixing.

Baking the Red Velvet Cake

  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer comes out with moist crumbs.
  • Let cool completely in the pan, then on a wire rack.

Preparing the Cheesecake Filling

  • Beat softened cream cheese until smooth. Gradually add powdered sugar and beat until combined.
  • Add eggs one at a time, and stir in vanilla extract. Beat until glossy and holds gentle peaks.
  • Pour the cheesecake filling over the cooled red velvet cake layer in the springform pan.

Baking the Cheesecake

  • Bake at 325°F (160°C) for 55-65 minutes, until set but still jiggly in the center.
  • Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar.
  • Refrigerate for at least 4 hours before serving, preferably overnight.

Notes

For best results, allow all ingredients to come to room temperature before use. Clean slices are achieved by using a hot knife.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 52gProtein: 8gFat: 24gSaturated Fat: 14gSodium: 330mgFiber: 1gSugar: 35g
Keyword Cheesecake, Dessert Recipe, Red Velvet Cheesecake, Special Occasion Dessert
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