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Red Velvet Cheesecake

The ultimate Red Velvet Cheesecake recipe!

Layers of moist red velvet cake, creamy cheesecake, and luscious cream cheese frosting make this a show-stopping dessert!
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Course Cake flavors
Servings 13
Calories 550 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Chocolate Cookie Crust:

  • 2 cups chocolate cookie crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
  • Pinch of salt

For the Red Velvet Cake Layer:

  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup vegetable oil
  • ½ cup buttermilk room temperature
  • 1 large egg room temperature
  • 1 tbsp red food coloring
  • ½ tsp white vinegar
  • 1 tsp vanilla extract

For the Cheesecake Layer:

  • 24 oz 3 packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • 2 tbsp all-purpose flour

For the Cream Cheese Frosting:

  • 8 oz cream cheese room temperature
  • ¼ cup unsalted butter room temperature
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

Step 1: Prepare the Chocolate Cookie Crust

  • Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan with heavy-duty aluminum foil.
  • Mix cookie crumbs, sugar, and salt in a bowl. Stir in melted butter.
  • Press into the bottom and sides of the pan. Bake for 10 minutes. Let cool.

Step 2: Make the Red Velvet Cake Layer

  • Keep oven at 325°F.
  • Whisk together dry ingredients in one bowl.
  • In another bowl, whisk oil, buttermilk, egg, food coloring, vinegar, and vanilla.
  • Fold dry ingredients into wet ingredients until combined.
  • Pour over the cooled crust and bake for 20-25 minutes. Let cool.

Step 3: Make the Cheesecake Layer

  • Reduce oven to 300°F.
  • Beat cream cheese until smooth. Add sugar and mix.
  • Add eggs one at a time, then vanilla and sour cream.
  • Sprinkle flour and mix until just combined.
  • Pour over the cooled red velvet layer.

Step 4: Bake the Cheesecake

  • Place the springform pan in a roasting pan.
  • Fill the roasting pan with hot water (halfway up the springform pan).
  • Bake for 60-70 minutes until edges are set but the center is slightly jiggly.
  • Let cool in the oven for 1 hour, then on a wire rack. Refrigerate for at least 6 hours.

Step 5: Make the Cream Cheese Frosting & Finish

  • Beat cream cheese and butter until smooth.
  • Add powdered sugar, vanilla, and salt. Beat until fluffy.
  • Spread frosting over the cheesecake, leaving a slight border.
  • Garnish as desired and refrigerate until serving.

Notes

  • Prevent cracks: Use a water bath and avoid overmixing.
  • Best slicing technique: Dip a knife in hot water, wipe dry, and slice.
  • Storage: Refrigerate for up to 5 days or freeze (without frosting) for up to 2 months.
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Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 8gFat: 30gSugar: 45g
Keyword Cheesecake Recipe, Red Velvet Cake, Red Velvet Cheesecake, Red Velvet Desserts
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