I’ve always believed that some desserts are meant to be showstoppers, and this Red Velvet Cheesecake is exactly that.
The first time I made this for a family gathering, I watched as everyone’s eyes lit up when I brought it to the table.
The vibrant red layers peeking through creamy cheesecake had everyone reaching for their phones before their forks.
But here’s the thing: while it looks like something you’d order at a fancy restaurant, this recipe is surprisingly achievable at home.
You’re layering tender red velvet cake with rich, creamy cheesecake, all finished with silky cream cheese frosting.
The combination is absolute magic. The slight cocoa flavor of the red velvet pairs beautifully with the tangy sweetness of the cheesecake.
And yes, it does take some time and effort. But every single step is straightforward, and the result is a dessert that’ll have people asking for the recipe for years to come.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 1 hour 45 minutes |
| Total Time | 6 hours 30 minutes (includes cooling and chilling) |
| Servings | 12-14 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Red Velvet Cheesecake
This dessert brings together two beloved classics into one unforgettable creation.
The tender red velvet cake layers provide that signature subtle cocoa flavor with a hint of tang from buttermilk, while the creamy cheesecake filling adds richness and smoothness.
It’s a make-ahead dream, which means less stress when you’re entertaining. You can bake the cake layers and cheesecake a day or two in advance, then assemble and frost when you’re ready.
The visual impact alone makes it worth the effort. When you slice into those striking red and white layers, you’ll have a dessert that photographs beautifully and tastes even better.
Plus, it feeds a crowd without anyone feeling overly stuffed. The combination of cake and cheesecake creates a lighter texture than traditional cheesecake alone.
Here’s what makes this recipe special:
- Perfectly balanced flavors that aren’t too sweet or overwhelming
- Make-ahead friendly for stress-free entertaining
- Stunning presentation that impresses every single time
- Easier than it looks with clear, step-by-step instructions
- Feeds 12-14 people generously
Ingredients
This recipe has three main components: the red velvet cake layers, the cheesecake layer, and the cream cheese frosting.
Don’t let the long list intimidate you—most of these are pantry staples you likely already have.
For the Red Velvet Cake Layers:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 2 tablespoons liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cheesecake Layer:
- 32 ounces cream cheese, softened to room temperature (four 8-oz blocks)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- â…“ cup sour cream, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Cream Cheese Frosting:
- 12 ounces cream cheese, softened to room temperature
- ¾ cup unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream (as needed for consistency)
Kitchen Equipment Needed
Having the right tools makes this recipe so much easier. Here’s what you’ll need to have on hand before you start baking.
Essential Equipment:
- Two 9-inch round cake pans
- One 9-inch springform pan
- Stand mixer or hand mixer
- Large mixing bowls (at least 3)
- Parchment paper
- Wire cooling racks
- Offset spatula or butter knife
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cake decorating turntable (optional but helpful)
- Sifter or fine-mesh strainer
- Toothpick or cake tester
Recommended Products for This Recipe
After making this red velvet cheesecake countless times, I’ve found a few products that genuinely make a difference in the final result.
These aren’t necessities, but they’ll make your baking experience smoother and your cheesecake even better.
1. USA Pan 9-Inch Springform Pan
A high-quality springform pan is absolutely essential for this recipe, and this one has never leaked on me.
The non-stick coating releases the cheesecake beautifully, and the locking mechanism is secure and reliable.
I’ve had cheaper springform pans that leaked during baking or refused to release the cheesecake cleanly, and those disasters taught me that investing in a good pan is worth every penny.
2. Wilton Red Gel Food Coloring
Liquid food coloring works, but gel food coloring gives you that vibrant, true red color without watering down your batter.
Wilton’s gel colors are highly concentrated, so you need less to achieve that signature red velvet hue.
I’ve found that gel coloring also creates a more consistent color throughout the cake layers.
3. KitchenAid Artisan Stand Mixer
While you can absolutely make this recipe with a hand mixer, a stand mixer makes the process so much easier, especially when beating the cream cheese to that perfectly smooth consistency.
The powerful motor handles thick cheesecake batter without straining, and having your hands free during mixing means you can add ingredients more easily and scrape down the bowl as needed.
4. Ateco Offset Spatula
Frosting a layered cake smoothly is an art, and this offset spatula makes it infinitely easier.
The angled blade gives you better control and leverage when spreading frosting, and it’s perfect for creating those clean, professional-looking sides. I use mine for almost every cake I make now.
Step-by-Step Instructions: How to Make Red Velvet Cheesecake
This recipe involves multiple components, but I’ll walk you through each step clearly. The key is to stay organized and work through one component at a time.
1. Prepare Your Workspace and Pans
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or non-stick cooking spray.
- Cut parchment paper circles to fit the bottom of each cake pan, place them in the pans, then grease the parchment paper as well.
- Lightly dust the greased pans with flour, tapping out any excess flour.
- Line the bottom of a 9-inch springform pan with parchment paper and grease the sides well.
- Bring all refrigerated ingredients (eggs, buttermilk, cream cheese, butter, sour cream) to room temperature while you prepare the dry ingredients.
2. Mix the Red Velvet Cake Dry Ingredients
- In a medium bowl, whisk together 2 ½ cups flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Whisk thoroughly to ensure the cocoa powder and baking soda are evenly distributed with no lumps.
- Set the dry ingredient mixture aside.
3. Cream the Butter and Sugar for the Cake
- In the bowl of your stand mixer (or a large mixing bowl if using a hand mixer), add ½ cup softened butter and 1 ½ cups granulated sugar.
- Beat on medium-high speed for 3-4 minutes until the mixture is pale, light, and fluffy.
- Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
- The mixture should look almost white and have increased significantly in volume.
4. Add Eggs and Wet Ingredients to the Cake Batter
- Add 2 room-temperature eggs, one at a time, to the butter-sugar mixture.
- Beat on medium speed after each egg addition until fully incorporated before adding the next egg.
- In a measuring cup or small bowl, combine 1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract.
- Stir this wet ingredient mixture together until the food coloring is evenly distributed.
5. Combine Wet and Dry Ingredients for the Cake
- With your mixer on low speed, add about one-third of the flour mixture to the butter-sugar-egg mixture.
- Mix just until you see no more dry flour, then stop the mixer.
- Add half of the buttermilk mixture and mix on low speed just until combined.
- Continue alternating between the flour mixture and buttermilk mixture, ending with the flour mixture.
- After the final addition, mix for only 10-15 seconds on low speed, then stop.
- Use a rubber spatula to scrape the bottom and sides of the bowl, then gently fold any remaining flour streaks into the batter by hand.
- Do not overmix—a few small lumps are fine, and overmixing will result in tough, dense cake layers.
6. Bake the Red Velvet Cake Layers
- Divide the red velvet batter evenly between your two prepared 9-inch cake pans.
- Use a spatula to spread the batter evenly to the edges and smooth the tops.
- Tap each pan gently on the counter 2-3 times to release any large air bubbles.
- Place both pans on the center rack of your preheated 350°F oven.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- The cakes should spring back lightly when touched, and the edges should just start to pull away from the sides of the pans.
- Remove from the oven and let the cakes cool in their pans on wire racks for 10 minutes.
- After 10 minutes, run a butter knife around the edges of each pan to loosen the cakes.
- Carefully invert the cakes onto the wire racks, remove the parchment paper from the bottoms, then flip them right-side up.
- Allow the cakes to cool completely at room temperature before assembling (this takes about 1-2 hours).
7. Prepare the Cheesecake Filling
- Make sure all cheesecake ingredients are at room temperature—this is crucial for a smooth, lump-free filling.
- In a large mixing bowl (or the bowl of your stand mixer), add four 8-ounce blocks of softened cream cheese.
- Beat the cream cheese on medium speed for 2-3 minutes until it’s completely smooth and creamy with no lumps.
- Stop and scrape down the bowl thoroughly.
- Add 1 cup granulated sugar to the cream cheese.
- Beat on medium speed for another 2 minutes until the mixture is light and fluffy.
- Scrape down the bowl again to ensure everything is evenly mixed.
8. Add Eggs and Remaining Cheesecake Ingredients
- Reduce the mixer speed to low.
- Add the 3 room-temperature eggs one at a time, mixing on low speed after each addition.
- Beat just until each egg is incorporated—do not overmix, as this incorporates too much air and can cause cracking.
- Add ⅓ cup sour cream, 1 tablespoon flour, 1 teaspoon vanilla extract, and ¼ teaspoon salt.
- Mix on low speed for 30-45 seconds, just until everything is combined and the mixture is smooth.
- Use a rubber spatula to scrape the bottom and sides of the bowl and gently fold to ensure no pockets of unmixed cream cheese remain.
- The cheesecake batter should be smooth, creamy, and free of lumps.
9. Bake the Cheesecake Layer
- Pour the cheesecake batter into your prepared 9-inch springform pan.
- Use a spatula to spread it evenly and smooth the top.
- Tap the pan gently on the counter a few times to release air bubbles.
- Place the springform pan on a baking sheet (to catch any potential drips).
- Bake at 350°F for 45-55 minutes, until the edges are set but the center still has a slight jiggle (about 2-3 inches in diameter).
- The top should look dry and set, not liquid or shiny.
- Turn off the oven, crack the oven door open about 1 inch, and let the cheesecake cool in the oven for 1 hour.
- This gradual cooling helps prevent cracks from forming on the surface.
- After 1 hour in the oven, remove the cheesecake and let it cool completely at room temperature on a wire rack.
- Once at room temperature, cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight.
- Chilling is essential—the cheesecake needs to be completely firm before you can remove it from the pan and assemble the cake.
10. Make the Cream Cheese Frosting
- In a large mixing bowl, add 12 ounces of softened cream cheese and ¾ cup softened butter.
- Beat on medium-high speed for 2-3 minutes until the mixture is smooth, creamy, and fluffy.
- Scrape down the bowl well.
- Reduce the mixer speed to low and gradually add 4 cups of sifted powdered sugar, about 1 cup at a time.
- After each addition, mix on low speed just until incorporated, then increase to medium speed and beat for 30 seconds.
- Add 2 teaspoons vanilla extract.
- Beat on medium speed for 1-2 minutes until the frosting is smooth and creamy.
- If the frosting seems too thick, add heavy cream 1 tablespoon at a time, beating after each addition, until you reach your desired consistency.
- The frosting should be spreadable but still hold its shape.
- If it’s too thin, refrigerate for 15-20 minutes to firm up slightly.
11. Assemble the Red Velvet Cheesecake
- Place one red velvet cake layer on your serving plate or cake stand.
- If the top of the cake is domed, you can level it by carefully slicing off the dome with a long serrated knife.
- Carefully remove the chilled cheesecake from the springform pan by running a thin knife around the edges, then releasing the spring mechanism.
- Gently lift the cheesecake off the base and place it directly on top of the first red velvet cake layer.
- If needed, trim the cheesecake layer slightly with a knife if it’s slightly larger than the cake layer.
- Place the second red velvet cake layer on top of the cheesecake, again leveling the top if domed.
- Press down very gently on the top cake layer to ensure all layers are stable and even.
12. Frost the Assembled Cake
- Using an offset spatula or butter knife, spread a thin layer of cream cheese frosting all over the cake (top and sides) to create a crumb coat.
- This seals in any loose crumbs and creates a smooth base for the final frosting layer.
- Refrigerate the crumb-coated cake for 20-30 minutes to let this layer firm up.
- After chilling, apply the remaining frosting generously to the top and sides of the cake.
- Use smooth, even strokes with your offset spatula to create a clean finish.
- For the smoothest sides, hold the spatula vertically against the cake and slowly rotate the cake stand or turntable while keeping the spatula in the same position.
- For the top, spread frosting from the center outward in smooth sweeps.
- Once frosted, you can leave the finish smooth or create decorative swirls and peaks with the back of a spoon or offset spatula.
13. Chill and Serve
- Once the cake is frosted, refrigerate it for at least 2 hours before serving.
- This allows the frosting to set and makes slicing much cleaner and easier.
- When ready to serve, use a long, sharp knife dipped in hot water and wiped dry between each cut.
- This creates clean slices that showcase those beautiful layers.
- Let each slice sit at room temperature for about 10-15 minutes before serving for the best flavor and texture.
This pairs beautifully with my Chocolate Covered Strawberries for a complete dessert spread.
Tips for The Best Red Velvet Cheesecake
After making this recipe many times and learning from both successes and mishaps, I’ve gathered some crucial tips that’ll help you nail this dessert on your first try.
Essential Tips:
- Always use room temperature ingredients for both the cake and cheesecake layers. Cold cream cheese will create lumps, and cold eggs won’t incorporate properly into the batter. Take ingredients out of the fridge at least 1 hour before you start baking.
- Don’t overmix the cake batter once you add the flour. Mix just until the dry ingredients disappear, then stop. Overmixing develops gluten and creates tough, dense cake layers instead of tender ones.
- For the cheesecake layer, beat the cream cheese alone first until it’s completely smooth before adding any other ingredients. This prevents lumps that are nearly impossible to remove later.
- Use gel food coloring for a vibrant, true red color. Liquid food coloring works but requires more volume and can throw off the liquid ratio in your cake batter.
- Cool the cheesecake layer gradually in the oven with the door cracked open. Rapid temperature changes cause cracks, so patience here pays off.
- Make sure your springform pan has no leaks before baking the cheesecake. I learned this the hard way—test it by filling it with water in the sink first.
- Chill the entire assembled cake for at least 2 hours (preferably 4 hours or overnight) before serving. This firms up all the layers and makes slicing infinitely easier.
- Use a hot, clean knife for each slice. Dip your knife in hot water, wipe it completely dry, make one cut, then clean and heat it again for the next cut. This creates those Instagram-worthy clean slices.
- Level your cake layers if they’ve domed during baking. A flat, even surface makes stacking and frosting so much easier and creates a more professional-looking final cake.
- If your frosting seems too soft, refrigerate it for 15-20 minutes to firm up before applying the final coat. If it’s too stiff, add cream 1 teaspoon at a time until you reach the right consistency.
Serving Suggestions
This red velvet cheesecake is spectacular on its own, but there are some wonderful ways to elevate your presentation and complement those rich flavors.
Serve each slice with a dollop of freshly whipped cream and a few fresh raspberries or strawberries on the side. The tartness of the berries cuts through the richness beautifully.
A drizzle of chocolate ganache or white chocolate over each slice adds an extra layer of decadence. You can also dust the top of the cake with cocoa powder for an elegant finish.
Perfect Pairings:
- Fresh berries (raspberries, strawberries, or blackberries)
- Whipped cream or vanilla ice cream
- Hot coffee or espresso
- Dessert wine or champagne for special occasions
- My Red Velvet Cupcakes make a great accompaniment for variety
- Fresh mint leaves for garnish
- Chocolate shavings or white chocolate curls
- Crushed Oreos sprinkled on top
- Caramel sauce for those who love extra sweetness
For a beautiful holiday presentation, consider pairing this with my Best Molten Lava Cake to offer guests a choice of desserts.
Variations of Red Velvet Cheesecake
Once you’ve mastered the classic version, there are so many fun ways to put your own spin on this showstopping dessert.
Creative Variations to Try:
- Make individual servings by baking the red velvet cake in a muffin tin and topping each with a small dollop of no-bake cheesecake mixture for easy portion control and serving.
- Swap the cream cheese frosting for white chocolate ganache for a different flavor profile that’s equally delicious.
- Add chocolate chips to the red velvet cake batter for extra chocolatey richness throughout.
- Create an Oreo version by crushing Oreos and pressing them into the bottom of your springform pan before adding the cheesecake batter, or fold crushed Oreos into the frosting.
- Make it more adult-friendly by adding 2 tablespoons of bourbon or Kahlua to the cheesecake filling for a subtle boozy flavor.
- Top with a chocolate mirror glaze instead of frosting for a sleek, modern look that’s perfect for special occasions.
- Add raspberry or strawberry preserves between the cake layers for a fruity twist that complements the chocolate notes.
- Create a no-bake version by making just one red velvet cake layer and topping it with a no-bake cheesecake filling that’s stabilized with gelatin.
- Make red velvet cheesecake bars by pressing a red velvet cake base into a 9×13 pan, topping with cheesecake filling, and baking.
You might also enjoy: Strawberry Cheesecake Ice Cream Cake
Storage and Reheating
Proper storage is key to keeping this beautiful dessert fresh and delicious for days after you make it.
This cheesecake must be stored in the refrigerator at all times due to the cream cheese in both the filling and frosting. Never leave it at room temperature for more than 2 hours.
Storage Guidelines:
- Cover the cake loosely with plastic wrap or place it in an airtight cake container to prevent it from absorbing refrigerator odors.
- Store in the refrigerator for up to 5 days—the flavors actually develop and meld beautifully after a day or two.
- To freeze, wrap individual slices tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe container or bag.
- Freeze for up to 2 months for best quality, though it will remain safe to eat for up to 3 months.
- Thaw frozen slices in the refrigerator overnight before serving—never thaw at room temperature as this can make the cheesecake layer weepy.
- Do not refreeze previously thawed cheesecake, as this will ruin the texture.
- For the best texture and flavor, remove slices from the refrigerator 10-15 minutes before serving to take the chill off.
- If your frosting has hardened in the fridge, letting it come to room temperature slightly will restore its creamy texture.
Another dessert that stores beautifully: Cannoli Poke Cake
Nutritional Facts
Here’s the approximate nutritional information per slice (based on 14 slices):
Per Serving:
- Calories: 520
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 145mg
- Sodium: 380mg
- Total Carbohydrates: 62g
- Dietary Fiber: 1g
- Sugars: 48g
- Protein: 7g
- Calcium: 110mg
- Iron: 1.5mg
Please note that these values are estimates and can vary based on specific brands of ingredients used and exact portion sizes.
This is a rich, indulgent dessert meant for special occasions and celebrations.
Health Benefits of Key Ingredients
While this is definitely a dessert to enjoy in moderation, some of the ingredients do offer nutritional benefits worth noting.
Cream cheese provides a good source of calcium, which supports bone health, along with protein and vitamin A.
The eggs in both the cake and cheesecake layers contribute high-quality protein and essential nutrients like vitamin B12, selenium, and choline, which supports brain function.
Cocoa powder, even in small amounts, contains antioxidants called flavonoids that have been linked to heart health benefits.
Buttermilk provides probiotics that support digestive health, along with calcium and protein.
Key Ingredient Benefits:
- Cream cheese: Good source of calcium and vitamin A for bone and eye health
- Eggs: High-quality protein with all essential amino acids
- Cocoa powder: Contains antioxidants that may support heart health
- Buttermilk: Probiotics for digestive health and calcium for strong bones
- Butter (in moderation): Provides fat-soluble vitamins A, D, E, and K
If you’re looking for lighter dessert options, you might enjoy my Fruit and Yogurt Parfait.
FAQs About Red Velvet Cheesecake
1. Can I make this cheesecake ahead of time?
Absolutely, and I actually recommend it. You can bake the red velvet cake layers up to 2 days in advance—just wrap them tightly in plastic wrap and store at room temperature.
The cheesecake layer can also be baked 1-2 days ahead and kept refrigerated in the springform pan.
Assemble and frost the cake the day before you plan to serve it for the best results.
2. Why did my cheesecake crack?
Cracks typically happen when the cheesecake cools too quickly or is overbaked. Make sure you turn off the oven and let the cheesecake cool gradually with the door cracked open for 1 hour.
Don’t worry too much about cracks—you’ll be covering the cheesecake layer with cake and frosting, so minor cracks won’t be visible in the final presentation.
Overmixing the batter can also incorporate too much air, leading to cracks as the cheesecake bakes and cools.
3. Can I use a different frosting instead of cream cheese frosting?
You certainly can, though cream cheese frosting is traditional for red velvet desserts and complements the flavors perfectly.
Buttercream, white chocolate ganache, or even a simple whipped cream frosting would all work.
Just keep in mind that the frosting plays a big role in the overall flavor balance, so choose something that won’t overpower the subtle red velvet and cheesecake flavors.
4. What’s the best way to get clean slices?
The secret is a hot knife and patience. Fill a tall glass or pitcher with very hot water, dip your knife in, wipe it completely dry with a clean towel, then make one smooth cut through the cake.
Clean the knife, heat it again, and repeat for each slice. Cold cheesecake is also easier to slice cleanly, so make sure your cake has been refrigerated for at least 2-4 hours before cutting.
5. Can I make this without a springform pan?
A springform pan really is essential for the cheesecake layer because you need to remove the cheesecake cleanly to assemble the layered cake.
You could line a regular 9-inch cake pan with parchment paper, letting the edges hang over so you can lift the cheesecake out, but a springform pan is much more reliable.
If you absolutely don’t have one, consider making individual cheesecake cups in a muffin tin instead and serving them alongside red velvet cupcakes for a deconstructed version.
For another impressive layered dessert, try my Amish Apple Cake.
Red Velvet Cheesecake
Ingredients
- 2 ½ cups all-purpose flour about 315g
- 2 tablespoons unsweetened cocoa powder about 12g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar about 300g
- ½ cup unsalted butter about 113g, softened to room temperature
- 2 large eggs at room temperature
- 1 cup buttermilk about 240ml, at room temperature
- 2 tablespoons liquid red food coloring or gel food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 32 ounces cream cheese 907g, softened to room temperature (four 8-oz blocks)
- 1 cup granulated sugar about 200g
- 3 large eggs at room temperature
- â…“ cup sour cream about 80g, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 12 ounces cream cheese 340g, softened to room temperature
- ¾ cup unsalted butter about 170g, softened to room temperature
- 4 cups powdered sugar about 480g, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream as needed for consistency
Equipment
- Two 9-inch round cake pans
- 9-inch springform pan
- Stand mixer or hand mixer
- Large mixing bowls At least 3
- Parchment paper
- Wire cooling racks
- Offset spatula
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Sifter or fine-mesh strainer
Method
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and one 9-inch springform pan, line with parchment paper, and grease again.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Beat butter and sugar on medium-high speed for 3-4 minutes until pale and fluffy. Add eggs one at a time, beating after each addition.
- Combine buttermilk, red food coloring, vinegar, and vanilla. Alternate adding flour mixture and buttermilk mixture to butter mixture, beginning and ending with flour, mixing on low speed just until combined.
- Divide batter between two prepared cake pans. Bake for 28-32 minutes until a toothpick inserted in center comes out with moist crumbs. Cool in pans 10 minutes, then turn onto wire racks to cool completely.
- Beat cream cheese on medium speed for 2-3 minutes until smooth. Add sugar and beat 2 minutes more until light and fluffy.
- Add eggs one at a time on low speed, then mix in sour cream, flour, vanilla, and salt just until combined. Pour into prepared springform pan.
- Bake cheesecake at 350°F for 45-55 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cool in oven for 1 hour. Then refrigerate at least 4 hours or overnight.
- Beat cream cheese and butter on medium-high speed for 2-3 minutes until smooth. Gradually add powdered sugar, then vanilla. Add heavy cream 1 tablespoon at a time until desired consistency is reached.
- Place one red velvet cake layer on serving plate. Remove cheesecake from springform pan and place on top of first cake layer. Top with second cake layer.
- Apply thin crumb coat of frosting over entire cake and refrigerate 20-30 minutes. Apply remaining frosting smoothly over top and sides. Refrigerate at least 2 hours before serving.
- For cleanest slices, use a hot knife dipped in water and wiped dry between each cut. Let slices sit at room temperature 10-15 minutes before serving for best flavor.
Nutrition
Notes
- All ingredients must be at room temperature for best results, especially cream cheese and eggs.
- Use gel food coloring for more vibrant red color without adding excess liquid to the batter.
- Don’t overmix the cake batter once flour is added – mix just until combined to keep cake layers tender.
- Beat cream cheese alone first until completely smooth before adding other ingredients to prevent lumps in cheesecake filling.
- Cool cheesecake gradually in oven with door cracked to prevent cracks from forming.
- Level cake layers with a serrated knife if they dome during baking for easier stacking and frosting.
- Store covered in refrigerator for up to 5 days. Flavors actually improve after a day or two.
- Can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
- Cake layers can be baked 1-2 days ahead and stored wrapped at room temperature.
- For a boozy twist, add 2 tablespoons bourbon to the cheesecake filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Red Velvet Cheesecake is one of those desserts that earns its place at the center of the celebration table.
Yes, it requires some time and multiple steps, but each component is manageable and the final result is absolutely worth it.
I hope you’ll give this recipe a try for your next special occasion.
Recommended:
- Cranberry Cheesecake
- Pumpkin Cheesecake
- Pumpkin Cupcakes With Cream Cheese Frosting
- Pumpkin Roll Cake
- Chocolate Pecan Pie
