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Red Velvet Cheesecake

A stunning dessert that combines the classic flavors of red velvet with creamy cheesecake, perfect for impressing loved ones on special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Course Dessert, Treat
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the Red Velvet Cake Layer

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon red food coloring

For the Cheesecake Layer

  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

For the Topping (Optional)

  • Whipped cream
  • Grated chocolate or red velvet crumbs for garnish

Instructions
 

Preparation

  • Preheat your oven to 325°F (163°C) and grease your springform pan lightly.
  • In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring until well combined.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Baking

  • Pour the red velvet cake batter into the prepared springform pan and spread it evenly.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely in the pan.

Cheesecake Filling

  • In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add the eggs, one at a time, and continue beating. Stir in the vanilla extract and sour cream until everything is combined.

Layer and Final Bake

  • Once the red velvet layer has cooled, pour the cheesecake batter over it, spreading it evenly.
  • Bake for another 50-60 minutes, or until the cheesecake is set around the edges but still has a slight jiggle in the center.

Chill and Serve

  • Turn off the oven and crack the door open, letting the cheesecake cool slowly for about an hour.
  • Chill it in the refrigerator for at least 4 hours (or overnight).
  • When ready to serve, top it with whipped cream and a sprinkle of grated chocolate or red velvet crumbs.

Notes

Cooling is key to prevent cracks. Use a hot knife for cleaner slices for presentation.
Keyword Baking, Cheesecake, Dessert, Red Velvet Cheesecake, special occasion