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Homemade Red Velvet Cake Cheesecake photo

Red Velvet Cake Cheesecake

Delight in this Red Velvet Cake Cheesecake! A rich blend of chocolate and cream cheese makes for a show-stopping dessert.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cake:
  • 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
For the Cheesecake Filling:
  • 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

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • 9-inch springform pan
  • Baking Spray
  • Oven thermometer

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C). Generously spray your springform pan with baking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and cocoa powder until well combined.
  3. 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.
  4. 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.
  5. 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. Stir in the vanilla extract, sour cream, flour, and salt until smooth.
  6. Once the red velvet cake is cool, carefully spread the cheesecake filling over the top of the cake in the springform pan.
  7. 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.
  8. After cooling, refrigerate the cheesecake for at least 4 hours or overnight. Once chilled, frost with your favorite cream cheese frosting.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze tightly wrapped for up to 3 months; thaw in the refrigerator overnight.
  • For best flavor and texture, enjoy the cheesecake at room temperature.