Description
This decadent Red Velvet Cheesecake combines the best of two worlds: the rich, velvety texture of classic cheesecake and the sweet, slightly tangy flavor of red velvet cake. Topped with a smooth cream cheese frosting and a hint of cocoa, this dessert is perfect for any special occasion or just when you’re craving something indulgent!
Ingredients
Scale
For the Red Velvet Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling:
- 2 lbs cream cheese (softened)
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- Make the Red Velvet Cake Layer:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk the egg, vegetable oil, buttermilk, food coloring, vanilla, and vinegar until smooth. Add the wet ingredients to the dry ingredients and mix until just combined. - Pour the red velvet cake batter into the prepared springform pan, spreading it into an even layer.
- Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and continue to beat until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, and heavy cream. - Pour the cheesecake filling over the red velvet cake layer in the springform pan. Smooth the top with a spatula.
- Bake for 50-60 minutes or until the center of the cheesecake is set and a toothpick comes out clean. The cheesecake may slightly crack, but that’s okay. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla, and beat until fluffy. - Once the cheesecake is completely chilled, frost the top with the cream cheese frosting. Decorate with any extra red velvet crumbs or sprinkles if desired.
Notes
- For extra flavor, you can add a layer of raspberry or strawberry jam between the cake and cheesecake layers.
- Be sure to let the cheesecake cool fully before refrigerating to avoid condensation on the top.
- This cheesecake can be made a day in advance to allow the flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American