Imagine if your favorite slice of red velvet cake met the rich creaminess of New York-style cheesecake… and they fell madly in love. That’s this dessert. With a velvety crimson base, thick cheesecake layer, and a generous swirl of whipped cream on top, this beauty is bold, rich, and ready to impress.
Hosting a holiday dinner or romantic date night? This one’s your mic-drop dessert. Pair it with my Chocolate Ganache Tart or Mini Raspberry Mousse Cups for a full wow-factor lineup.
🌟 Ingredients
For the Red Velvet Cake Base:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp cocoa powder
- 1 tbsp red food coloring (gel preferred)
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp white vinegar
- Pinch of salt
For the Cheesecake Layer:
- 24 oz (3 blocks) cream cheese, room temp
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Topping (Optional but Recommended):
- Whipped cream
- Red velvet cake crumbs or shaved white chocolate
🥑 Instructions
1. Prep Pan: Preheat oven to 325°F. Line a 9-inch springform pan with parchment and grease lightly.
2. Make Cake Base: Cream butter and sugar until fluffy. Beat in egg, then mix in cocoa, food coloring, vanilla. Add flour alternately with buttermilk. Stir in baking soda and vinegar. Spread evenly in pan.
3. Parbake: Bake base for 10 minutes. Remove from oven.
4. Make Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream.
5. Assemble: Pour cheesecake layer over red velvet base. Tap to smooth.
6. Bake: Place pan in a roasting pan and fill with 1 inch of hot water. Bake 50–60 minutes until edges are set and center jiggles slightly.
7. Cool & Chill: Turn off oven, crack door, and cool 1 hour. Chill overnight.
8. Serve: Top with whipped cream and crumbs or chocolate shavings.
🌚 Serving Tips
- Garnish each slice with a dollop of whipped cream and white chocolate curls.
- Drizzle plates with raspberry sauce for a color pop.
- Serve chilled with espresso or a red wine reduction.
🌮 Variations
- Make minis in cupcake tins for individual cheesecakes.
- Add a chocolate ganache layer between cake and cheesecake.
- Use strawberry purée for a fruity twist in the cheesecake layer.
⚠️ Troubleshooting
- Cracked top? Cooling slowly is key—don’t skip it!
- Lumpy cheesecake? Use room temp cream cheese and beat well.
- Leaky pan? Wrap in foil before placing in water bath.
📁 Storage
- Refrigerate tightly covered for up to 5 days.
- Freeze slices individually and wrap well for up to 1 month.
Red Velvet Cheesecake
Ingredients
For the Red Velvet Cake Base:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tbsp cocoa powder
- 1 tbsp red food coloring gel preferred
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp white vinegar
- Pinch of salt
For the Cheesecake Layer:
- 24 oz 3 blocks cream cheese, room temp
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Topping (Optional but Recommended):
- Whipped cream
- Red velvet cake crumbs or shaved white chocolate
Instructions
- Prep Pan: Preheat oven to 325°F. Line a 9-inch springform pan with parchment and grease lightly.
- Make Cake Base: Cream butter and sugar until fluffy. Beat in egg, then mix in cocoa, food coloring, vanilla. Add flour alternately with buttermilk. Stir in baking soda and vinegar. Spread evenly in pan.
- Parbake: Bake base for 10 minutes. Remove from oven.
- Make Cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream.
- Assemble: Pour cheesecake layer over red velvet base. Tap to smooth.
- Bake: Place pan in a roasting pan and fill with 1 inch of hot water. Bake 50–60 minutes until edges are set and center jiggles slightly.
- Cool & Chill: Turn off oven, crack door, and cool 1 hour. Chill overnight.
- Serve: Top with whipped cream and crumbs or chocolate shavings.
Notes
- You can bake the cake layer and cheesecake separately if you prefer more contrast.
- Use gel food coloring for deep red hue without excess liquid.
Let me know if this one stole your heart! Tag me in your luscious red velvet cheesecake pics on Pinterest or Insta. 🌟
