cheesecake and red velvet cake recipe
- The Best cheesecake and red velvet cake recipe
- Classic Cheesecake with Red Velvet Cake Layer
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Cheesecake with Red Velvet Cake Layer Works
- ❓ Frequently Asked Questions About Cheesecake with Red Velvet Cake Layer
The Best cheesecake and red velvet cake recipe
I love this recipe because it’s versatile. You can serve it plain, or add a sprinkle of crushed nuts or a drizzle of caramel for extra crunch. It’s also surprisingly light for how decadent it tastes—no one ever guesses it’s mostly just good, wholesome ingredients. And honestly, it’s not just a treat for special occasions; it’s something I keep in my rotation because it’s easy to make ahead and always a hit. Plus, the health benefits? Well, the red velvet cake’s layer of cake is made with whole wheat flour and a touch of Greek yogurt for extra protein, and the cheesecake base is lighter than traditional versions, so it’s a way to enjoy dessert without feeling guilty. My family and I have made it countless times, and it’s always a crowd-pleaser.
Classic Cheesecake with Red Velvet Cake Layer
A rich, creamy cheesecake topped with a moist red velvet cake, offering a perfect balance of decadence and flavor. Ideal for any dessert lover.
🥘Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 ½ lbs cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp red food coloring
- 1 tbsp vinegar
- 16 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 tbsp vanilla extract
- 1 cup heavy whipping cream
👨🍳Directions
-
1
Preheat oven to 350°F. Prepare a 9-inch springform pan by lining the bottom with parchment paper. -
2
For the crust, mix graham cracker crumbs, sugar, melted butter, and vanilla extract until combined. Press firmly into the bottom of the pan, then chill in the fridge for 15 minutes. -
3
For the cheesecake filling, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully incorporated. Pour over the chilled crust. -
4
Bake for 45–50 minutes, or until the edges are set but the center still jiggles slightly. Let cool in the pan for 1 hour before refrigerating overnight. -
5
For the red velvet cake, preheat oven to 350°F. Mix flour, baking soda, salt, cocoa powder, sugar, and oil in a large bowl. Stir in vanilla, buttermilk, red food coloring, and vinegar. Pour into a greased 9×13-inch baking dish and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely. -
6
For the frosting, beat cream cheese and powdered sugar until smooth. Add vanilla and heavy whipping cream, then beat until fluffy. Spread evenly over the chilled cheesecake. -
7
Slice the red velvet cake into even layers and place them on top of the cheesecake. Cover and refrigerate for at least 4 hours before serving.
🔧Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Piping bag or zip-top bag with corner cut off
- Offset spatula
- Oven
📊Nutrition Facts (per serving)
📝Notes
- Ensure all ingredients are at room temperature for best texture.
- For a lighter crust, reduce butter to 4 tbsp and add 1 tbsp extra crumbs.
- Use high-quality cream cheese for the best creaminess in the filling.
Watch Video Of How Classic Cheesecake with Red Velvet Cake Layer Works
❓ Frequently Asked Questions About Cheesecake with Red Velvet Cake Layer
How do I make the cheesecake layer extra creamy?
Yes, the texture depends on the fat content in your cream cheese. For a smoother result, use a high-quality, full-fat cream cheese at room temperature. Prep the filling by folding in whipped heavy cream until it’s fluffy, not just airy. If you’re using a mix, follow the package instructions for the best consistency.
Can I substitute regular cake mix for the red velvet cake?
You can, but for the best flavor and texture, use a red velvet cake mix designed for this recipe—it contains cocoa and acid to balance the cheesecake’s richness. If you use a generic mix, you may need to adjust the liquid slightly to compensate for the added cocoa powder.
Why does my cheesecake sometimes crack on top?
Cracks happen when the cheesecake sets too quickly. To prevent this, let the filling cool slightly before pouring it into the crust—about 10–15 minutes. Also, avoid opening the oven too early while baking. If cracks appear, chill the cheesecake in the fridge for at least 4 hours before serving.
What’s the best way to store this dessert?
Store the cheesecake in an airtight container in the fridge for up to 4 days. To keep it fresh longer, you can freeze it for up to 3 months. Thaw overnight in the fridge before serving to maintain texture.
Can I make this recipe ahead of time?
Absolutely. The cake can be baked a day ahead, and the cheesecake filling can be made 24 hours in advance. Assemble the cheesecake (without frosting) and refrigerate until ready to bake the crust and top. Chill the assembled cheesecake for at least 4 hours before serving.
