red velvet cake cheesecake recipe

Written BySheba G Updated On
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The Best red velvet cake cheesecake recipe

I have been making this red velvet cake cheesecake recipe for years now and it is always a hit. My kids love the rich red velvet cake layer combined with the creamy cheesecake. It is the perfect dessert for birthdays or holidays because it looks fancy but is actually simple to put together. The cream cheese in the cheesecake adds protein and calcium so you can feel a little better about serving it to your family.

Red Velvet Cake Cheesecake

4.7 from 608 votes

This dessert combines two classics: moist red velvet cake and smooth creamy cheesecake. The layers bake together in one pan for a stunning treat.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cheesecake Layer

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract

For the Red Velvet Cake Layer

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
1/2 cup vegetable oil
2 large eggs
1 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

👨‍🍳Directions

1Preheat oven to 325°F. Grease a 9 inch springform pan and line the bottom with parchment paper.
2Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Mix until just combined. Set aside.
3Make the cake layer: In a bowl whisk flour, sugar, cocoa, baking soda, and salt. In another bowl mix buttermilk, oil, eggs, food coloring, vanilla, and vinegar. Add wet to dry and stir until smooth.
4Pour the cake batter into the prepared pan. Gently spoon the cheesecake mixture on top and spread evenly.
5Bake for 50 to 55 minutes until the center is set and a toothpick comes out clean. Let cool completely in the pan on a wire rack.
6Chill in the refrigerator for at least 4 hours before removing from the pan and slicing. Serve cold.

🔧Equipment

9 inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 380mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 7g

📝Notes

For a richer red color use gel food coloring. You can also add a cream cheese frosting drizzle on top if you want extra sweetness.

Watch Video Of How Red Velvet Cake Cheesecake Works

This red velvet cake cheesecake recipe is always a good idea for any occasion and works well for family gatherings. It combines two beloved desserts into one impressive dish that everyone will enjoy. I hope you try it and see how easy and delicious it is.

❓ Frequently Asked Questions About Red Velvet Cake Cheesecake

1. Can I use a different pan size?

Yes you can use a 10 inch springform pan but the layers will be thinner and baking time may reduce by about 10 minutes. Check for doneness with a toothpick.

2. How do I store leftovers?

Keep the cheesecake covered in the refrigerator for up to 5 days. You can also freeze slices wrapped in plastic for up to 2 months.

3. Can I make this without red food coloring?

Yes you can use beet juice or natural red dye but the color will be less vibrant. The taste will still be great.

4. Why did my cheesecake crack on top?

Overmixing the cheesecake batter or baking too long can cause cracks. Make sure you mix just until combined and do not overbake. Cooling slowly helps too.

5. Can I use a boxed red velvet cake mix?

Yes you can substitute a 15 ounce box of red velvet cake mix prepared according to package directions. Use the same cheesecake layer and baking instructions.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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