Best Red Velvet Cheesecake

This red velvet cheesecake combines the best of two world-famous desserts: a rich, moist red velvet cake base topped with a creamy, decadent cheesecake layer. The combination of the light, tender red velvet cake and the velvety, smooth cheesecake creates an indulgent dessert that’s both striking and delicious. With this easy-to-follow recipe, you’ll be able to create a dessert that is sure to impress anyone who tastes it!

Red velvet cake has long been a favorite due to its striking appearance, tender crumb, and slightly tangy flavor from the buttermilk and vinegar. Its velvety texture and rich flavor make it a perfect match for the creamy and rich cheesecake topping. This recipe takes the classic red velvet cake and pairs it with a luscious cheesecake layer to create a dessert that is both visually stunning and indulgent in flavor.

What makes this dessert so special is the balance between the light, moist cake and the dense, creamy cheesecake layer. The red velvet cake on the bottom provides a soft base with just the right amount of sweetness and cocoa, while the cheesecake on top adds a smooth, tangy richness that pairs beautifully with the cake. The result is a show-stopping dessert that’s as impressive as it is delicious.

By the end of this recipe, you’ll have a red velvet cheesecake that will wow your guests with both its flavor and its beautiful appearance. The cake will be tender and flavorful, with just the right amount of moisture. The cheesecake layer will be rich and creamy, providing a tangy contrast to the sweet, cocoa-infused red velvet. The two layers will bake together to form a smooth, balanced dessert that’s perfect for any occasion. Expect rave reviews when you serve this dessert at your next dinner party or holiday gathering!

Tools to Use

To make this red velvet cheesecake recipe, you’ll need a few essential tools:

9-inch Springform Pan: A springform pan allows you to remove the cheesecake easily without disturbing the layers.
Hand Mixer or Stand Mixer: For mixing the cheesecake filling and cake batter smoothly.
Mixing Bowls: For combining the dry ingredients for the cake and the ingredients for the cheesecake filling.
Spatula: For folding the ingredients gently and smoothing the cheesecake layer on top of the cake.
Whisk: To ensure all the ingredients are well incorporated.
Baking Sheet: To place the springform pan on, catching any potential drips from the batter.
Toothpick: To check for doneness, ensuring the cheesecake layer is set.

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Ingredients

For the Red Velvet Cake Base:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 large egg, at room temperature
2 tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract

For the Cheesecake Topping:

2 packages (16 oz) cream cheese, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/4 cup sour cream, at room temperature
1 tbsp all-purpose flour

Instructions

Step 1: Prepare the Red Velvet Cake Base

Preheat your oven to 325°F (163°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper to make removal easier.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vinegar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter to avoid a dense cake.
Pour the red velvet cake batter into the prepared springform pan, spreading it evenly with a spatula. Set aside while you prepare the cheesecake layer.

Step 2: Prepare the Cheesecake Layer

In a large bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and flour until smooth and well combined.
Pour the cheesecake mixture on top of the red velvet cake layer in the springform pan. Use a spatula to smooth out the top of the cheesecake layer.

Step 3: Bake the Red Velvet Cheesecake

Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 60-70 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out clean. The cheesecake will be firm but still have a slight jiggle in the center.
Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracks from forming.
After 1 hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up and set properly.

Step 4: Serve and Enjoy

After the cheesecake has chilled, carefully run a knife around the edge of the springform pan to loosen the sides. Remove the sides of the pan.
Transfer the cheesecake to a serving plate and slice it into wedges. You can optionally top it with whipped cream or red velvet crumbs for an extra touch of decoration.
Serve chilled and enjoy the perfect combination of red velvet cake and cheesecake!

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Best Red Velvet Cheesecake

Equipment

9-inch Springform Pan: A springform pan allows you to remove the cheesecake easily without disturbing the layers.
Hand Mixer or Stand Mixer: For mixing the cheesecake filling and cake batter smoothly.
Mixing Bowls: For combining the dry ingredients for the cake and the ingredients for the cheesecake filling.
Spatula: For folding the ingredients gently and smoothing the cheesecake layer on top of the cake.
Whisk: To ensure all the ingredients are well incorporated.
Baking Sheet: To place the springform pan on, catching any potential drips from the batter.
Toothpick: To check for doneness, ensuring the cheesecake layer is set.

Ingredients

For the Red Velvet Cake Base:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk at room temperature
1/2 cup vegetable oil
1 large egg at room temperature
2 tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract
For the Cheesecake Topping:
2 packages 16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs at room temperature
1 tsp vanilla extract
1/4 cup sour cream at room temperature
1 tbsp all-purpose flour

Instructions

Step 1: Prepare the Red Velvet Cake Base
Preheat your oven to 325°F (163°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper to make removal easier.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the buttermilk, vegetable oil, egg, red food coloring, vinegar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter to avoid a dense cake.
Pour the red velvet cake batter into the prepared springform pan, spreading it evenly with a spatula. Set aside while you prepare the cheesecake layer.
Step 2: Prepare the Cheesecake Layer
In a large bowl, beat the softened cream cheese and sugar together with a hand mixer or stand mixer until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and flour until smooth and well combined.
Pour the cheesecake mixture on top of the red velvet cake layer in the springform pan. Use a spatula to smooth out the top of the cheesecake layer.
Step 3: Bake the Red Velvet Cheesecake
Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 60-70 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out clean. The cheesecake will be firm but still have a slight jiggle in the center.
Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracks from forming.
After 1 hour, remove the cheesecake from the oven and allow it to cool completely on a wire rack.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up and set properly.
Step 4: Serve and Enjoy
After the cheesecake has chilled, carefully run a knife around the edge of the springform pan to loosen the sides. Remove the sides of the pan.
Transfer the cheesecake to a serving plate and slice it into wedges. You can optionally top it with whipped cream or red velvet crumbs for an extra touch of decoration.
Serve chilled and enjoy the perfect combination of red velvet cake and cheesecake!

Tips for Cooking

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you begin. This will help create a smooth and creamy cheesecake filling without lumps.
Don’t Overmix the Cake Batter: Overmixing the cake batter can lead to a dense texture, so mix until just combined for the best results.
Prevent Cracks in the Cheesecake: To prevent cracks, avoid opening the oven door while the cheesecake is baking. The gradual cooling process helps prevent the top from cracking.
Chill Overnight: Let the cheesecake chill overnight for the best texture and flavor. This allows the layers to firm up and ensures easy slicing.

Why You Should Try This Recipe

This red velvet cheesecake recipe is a showstopper, combining two beloved desserts in a way that is both delicious and visually stunning. The combination of the moist, tender red velvet cake and the creamy, tangy cheesecake layer creates a dessert that’s irresistible. Whether you’re serving it for a special occasion or just as a treat for yourself, this red velvet cheesecake is sure to impress everyone who tastes it. Plus, it’s easy to make and doesn’t require any special skills—just follow the steps, and you’ll have a beautiful and indulgent dessert that’s sure to be a hit!

We hope this recipe for red velvet cake on the bottom and cheesecake on top inspires you to create a dessert that’s both indulgent and beautiful. The combination of flavors and textures will make this dessert the star of any occasion. It’s the perfect balance of richness, creaminess, and sweetness, and it’s sure to impress your guests. Give this recipe a try and enjoy the delicious results. Happy baking!