Name: Red Velvet Cake Cheesecake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2.5 cups all-purpose flour; 1.5 cups sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 0.5 teaspoon salt; 1/3 cup cocoa powder; 2 large eggs (at room temperature); 1.5 cups vegetable oil; 1 cup buttermilk (at room temperature); 1 teaspoon white distilled vinegar; 1 teaspoon vanilla extract; 1 teaspoon red gel food coloring (or 2 tablespoons regular food coloring); 24 ounces cream cheese (softened to room temperature); 1 cup granulated sugar; 2 large eggs (at room temperature); 0.5 tablespoon vanilla extract; 1 cup sour cream (at room temperature); 2 tablespoons all-purpose flour; 0.5 teaspoon salt

There’s something undeniably enchanting about the vibrant red hue of a red velvet cake, especially when it’s transformed into a decadent cheesecake. This Red Velvet Cake Cheesecake combines the rich flavors of chocolate and cream cheese, creating a luxurious dessert that is perfect for any occasion. Whether you’re celebrating a special event or just indulging in a sweet treat, this cheesecake will impress your friends and family. Let’s dive into this delightful recipe that will surely become a favorite.

Why You’ll Love This Recipe

This Red Velvet Cake Cheesecake is a showstopper in both flavor and presentation. Its luscious layers of creamy cheesecake and moist red velvet cake create a delightful contrast in texture. The addition of a rich cream cheese frosting on top enhances the flavor, making each bite utterly irresistible. Plus, with the use of baking spray for the pans, you can be assured that your cake will come out perfectly every time—no sticking, no fuss!

The Ingredient Lineup

To create this mouthwatering Red Velvet Cake Cheesecake, you will need the following ingredients:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cocoa powder
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1 teaspoon red gel food coloring or 2 tablespoons regular food coloring
24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/2 tablespoon vanilla extract
1 cup sour cream, at room temperature
2 tablespoons all-purpose flour
1/2 teaspoon salt

Gear Checklist

Before you get started, make sure you have the following equipment ready:

Mixing Bowls: For combining ingredients.
Electric Mixer: To beat the cream cheese and batter to a smooth consistency.
Measuring Cups and Spoons: Accurate measurements are key for baking.
Rubber Spatula: For folding ingredients and scraping down the sides of bowls.
9-inch Springform Pan: Perfect for cheesecakes, ensuring easy removal.
Baking Spray: To coat the pans for easy release.
Oven Thermometer: To ensure your oven is at the right temperature.

Make Red Velvet Cake Cheesecake: A Simple Method

Creating this Red Velvet Cake Cheesecake is easier than you might think. Just follow these simple steps:

Step 1: Prepare the Pans

Preheat your oven to 350°F (175°C). Generously spray your springform pan with baking spray to ensure the cheesecake comes out easily after baking.

Step 2: Make the Red Velvet Cake Batter

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and cocoa powder until well combined. In another bowl, mix the eggs, vegetable oil, buttermilk, vinegar, vanilla extract, and red gel food coloring until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Step 3: Bake the Red Velvet Cake

Pour the red velvet batter into the prepared springform pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

Step 4: Prepare the Cheesecake Filling

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined. Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, sour cream, flour, and salt until smooth.

Step 5: Assemble the Cheesecake

Once the red velvet cake is cool, carefully spread the cheesecake filling over the top of the cake in the springform pan.

Step 6: Bake the Cheesecake

Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour. This helps prevent cracks.

Step 7: Chill and Frost

After cooling, refrigerate the cheesecake for at least 4 hours or overnight. Once chilled, frost with your favorite cream cheese frosting, which you can find in our blog archives.

Quick Replacement Ideas

If you’re missing an ingredient, consider these quick substitutions:

Buttermilk: Substitute with regular milk mixed with a teaspoon of vinegar or lemon juice.
Sour Cream: Use Greek yogurt for a similar tangy flavor.
Vegetable Oil: Can be replaced with melted coconut oil or melted butter.
Red Gel Food Coloring: Use regular food coloring, but be aware it may alter the shade slightly.

Slip-Ups to Skip

When making this Red Velvet Cake Cheesecake, here are some common mistakes to avoid:

Not allowing the cream cheese to soften: This can lead to a lumpy cheesecake filling.
Overmixing the batter: This can cause the cake to become tough. Mix just until combined.
Skipping the cooling step: Sudden temperature changes can cause cracks in the cheesecake.
Not using baking spray: This step is crucial for easy release from the pan.

How to Store & Reheat

To keep your Red Velvet Cake Cheesecake fresh:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and serve chilled. Alternatively, you can enjoy it at room temperature for the best flavor and texture.

Reader Questions

Can I make this cheesecake in advance?

Absolutely! This cheesecake actually tastes better after it has had time to chill and set in the refrigerator. You can make it a day or two in advance for the best results.

What can I use instead of cream cheese?

If you’re looking for a lighter option, you can use mascarpone cheese or a dairy-free cream cheese alternative. Just keep in mind that the flavor and texture may vary slightly.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools. Avoid overbaking to prevent cracks.

Can I decorate the cheesecake?

Certainly! Top your Red Velvet Cake Cheesecake with fresh berries, chocolate shavings, or additional cream cheese frosting for a beautiful presentation.

The Last Word

This Red Velvet Cake Cheesecake is a delightful combination of flavors that will leave your taste buds dancing. With its rich, creamy texture and the perfect hint of chocolate, it’s a dessert that’s sure to impress. By following the steps outlined above, you can create a stunning cheesecake that’s not only delicious but also visually appealing. So gather your ingredients, get your baking spray ready, and treat yourself to this heavenly dessert!