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Red Velvet Cheesecake

This Red Velvet Cheesecake combines the rich, cocoa-flavored goodness of red velvet cake with a smooth and creamy cheesecake layer, all topped with a luscious cream cheese frosting. Perfect for birthdays, holidays, or when you just want to impress your family with an incredible dessert!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 6 hours
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Layers:
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cheesecake Layer:
  • 2 8 oz packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
For the Cream Cheese Frosting:
  • 2 8 oz packages cream cheese, softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Step 1: Make the Cheesecake Layer
  1. Preheat oven to 325°F. Grease a 9-inch springform pan.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
  3. Pour batter into the pan and bake for 45-50 minutes, until the center is just set.
  4. Let cool completely, then refrigerate for at least 4 hours.
Step 2: Make the Red Velvet Cake
  1. Preheat oven to 350°F. Grease two 9-inch cake pans.
  2. In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
  4. Slowly add dry ingredients to wet, stirring until combined.
  5. Divide batter between the pans and bake for 30-35 minutes. Let cool completely.
Step 3: Make the Frosting
  1. Beat cream cheese and butter until fluffy.
  2. Add powdered sugar gradually, then mix in vanilla.
Step 4: Assemble the Cake
  1. Place one red velvet cake layer on a serving plate.
  2. Add the chilled cheesecake layer on top.
  3. Top with the second red velvet cake layer.
  4. Frost the entire cake generously with cream cheese frosting.

Notes

  • Store in the fridge for up to 5 days.
  • Freeze slices for up to 2 months. Thaw overnight in the fridge.
  • For clean slices, wipe your knife with a damp towel between cuts.
  • Get creative! Try adding crushed Oreos, white chocolate shavings, or berries for garnish.