Red Velvet Cheesecake – Rich, Creamy, and Show-Stopping

Red Velvet Cheesecake is the ultimate dessert when you want something rich, elegant, and unforgettable. This recipe combines the classic cocoa-kissed flavor of red velvet cake with a smooth, creamy cheesecake layer, creating a dessert that feels bakery-worthy but achievable at home.

Why You’ll Love This Recipe

• Combines red velvet cake and cheesecake in one dessert
• Rich, creamy texture with balanced sweetness
• Perfect for celebrations and special occasions
• Stunning presentation with minimal decorating effort
• Make-ahead friendly and slices beautifully

Ingredients

Red Velvet Cake Layer

• 1¼ cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• ½ cup vegetable oil
• 1 large egg room temperature
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring

Cheesecake Layer

• 16 ounces cream cheese softened
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract

Topping

• ½ cup heavy whipping cream
• 2 tablespoons powdered sugar
• Red velvet crumbs optional

Step-by-Step Instructions

1. Preheat oven to 325°F. Grease and line a 9-inch springform pan with parchment paper.
2. In a bowl, whisk flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, mix sugar, oil, egg, buttermilk, vanilla, vinegar, and food coloring until smooth.
4. Add dry ingredients to wet ingredients and mix just until combined.
5. Pour red velvet batter into the prepared pan and spread evenly.
6. Bake for 15 minutes, then remove from oven and let cool slightly.
7. In a large bowl, beat cream cheese until smooth and creamy.
8. Add sugar and mix until fully incorporated.
9. Beat in eggs one at a time, then add sour cream and vanilla.
10. Pour cheesecake batter gently over the red velvet layer.
11. Bake for 50–55 minutes until the center is just set.
12. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
13. Refrigerate for at least 4 hours or overnight.
14. Whip heavy cream with powdered sugar and decorate the top before serving.

Tips & Variations

• Use gel food coloring for a deeper red color
• Do not overmix the cheesecake batter to avoid cracks
• Bake cheesecake in a water bath for extra creaminess
• Add chocolate chips to the red velvet layer for richness
• Chill overnight for clean, professional slices

Storage & Freezer Instructions

• Store cheesecake covered in the refrigerator for up to 4 days
• Keep slices in an airtight container to prevent drying
• Freeze individual slices for up to 1 month
• Wrap slices tightly in plastic wrap before freezing
• Thaw overnight in the refrigerator before serving

Serving & Pairing Ideas

• Serve chilled for best texture
• Pair with coffee or hot chocolate
• Add fresh berries for contrast
• Dust lightly with powdered sugar before serving
• Serve as a centerpiece dessert for celebrations

Frequently Asked Questions

Can I make red velvet cheesecake ahead of time?

Yes, this cheesecake is ideal for making ahead. Chilling overnight allows the layers to set fully and enhances the flavor and texture.

Why did my cheesecake crack?

Cracks usually form from overmixing or sudden temperature changes. Let the cheesecake cool gradually and avoid overbeating the batter.

Can I skip the red food coloring?

Yes, but the cake layer will look more chocolate-colored than red. The flavor will still be delicious.

Do I need a water bath?

A water bath is optional but helps create a smoother, creamier cheesecake with fewer cracks.

Ready to Make It?

This Red Velvet Cheesecake is rich, creamy, and guaranteed to impress. Save this recipe for your next celebration or whenever you want a dessert that truly stands out.

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