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Red Velvet Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 8 hours
Total Time 9 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices

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.