Lush, velvety, and outrageously decadent—this Red Velvet Cheesecake isn’t just a dessert, it’s a full-blown experience. With its dramatic layers and creamy tang, it brings Southern charm and classic patisserie elegance together in one unforgettable slice.
It tastes as yummy as our desserts—Watermelon Sorbet and Pecan Pie Muffins —but with a richness that lingers like a good memory. Think Paris café meets holiday potluck, with a swirl of cream cheese magic.
Whether you’re entertaining or just treating yourself on a Tuesday, this showstopper is simpler than it looks—no water bath, no fuss, just pure indulgence with a polished finish. Trust me, it’s the kind of dessert that disappears fast.
Why You’ll Be Hooked!
- I first made this for a birthday brunch, and someone said it was better than the bakery version—safe to say it became a family classic overnight.
- It’s the one recipe I can dress up for holidays or simplify for a cozy night in; I’ve even topped it with whipped cream and berries for a lighter twist.
- Swapping in Greek yogurt once gave it a subtle tang and a little protein boost—turns out it still tasted like a total treat.
- Surprisingly, smaller slices satisfy more than you’d expect—it’s rich, so it helps with portion control without feeling like a diet dessert.
- And that taste? Absolute velvet—smooth, chocolatey, and just the right balance of sweet and tang.
Red Velvet Cheesecake Recipe
This rich and indulgent dessert pairs moist red velvet cake with a luscious cream cheese layer, baked together for a show-stopping treat. Perfect for holidays or special occasions, each bite combines cocoa, vanilla, tangy cream cheese, and a hint of buttermilk in harmony.
Equipment
- Two 9-inch springform pans
- Large mixing bowls
- Sifter
- Whisk
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients
Cake
- 2 ½ cups all-purpose flour sifted
- 1 ½ cups white sugar
- 1 teaspoon white vinegar
- ½ cup vegetable oil
- 1 teaspoon salt
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 2 eggs
- 1 tbsp unsweetened cocoa powder
- 2 tbsp water
- 1 tsp baking soda
- 1 cup buttermilk
Cheesecake Layer
- ¼ cup cornstarch
- 1 ⅔ cups white sugar
- 1 tbsp vanilla extract
- 2 eggs
- 4 packages cream cheese softened
- ¾ cup heavy whipping cream
Instructions
Cake
- Preheat the oven to 350°F (175°C) and spray two 9-inch springform pans with cooking spray.
- In a large bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 tablespoon unsweetened cocoa powder.
- Whisk in ½ cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract, 1 teaspoon white vinegar, 1 ½ cups white sugar, and 1 cup buttermilk until smooth.
- Stir in 2 tablespoons red food coloring and 2 tablespoons water.
- Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans on a wire rack.
Cheesecake Layer
- In a separate bowl, beat 4 (8 oz) packages cream cheese, softened using an electric mixer until smooth.
- Add 1 ⅔ cups white sugar and ¼ cup cornstarch, and continue beating until creamy.
- Beat in 2 eggs, one at a time, followed by 1 tablespoon vanilla extract.
- Gently whisk in ¾ cup heavy whipping cream until fully incorporated.
- Pour half of the cheesecake batter over each cooled cake layer.
- Bake again at 350°F for 30 to 45 minutes, until the cheesecake is set and beginning to brown.
- Cool on a wire rack for 1 hour, then refrigerate for at least 1 more hour before serving.
Notes
- Use gel food coloring for a more vibrant red hue without thinning the batter.
- Bring cream cheese and eggs to room temperature before mixing to avoid lumps.
- Tap the pans gently on the counter before baking to release any air bubbles.
| Calories | 555kcal |
| Carbohydrates | 59g |
| Fiber | 1g |
| Fat | 32g |
| Protein | 9g |
| Cholesterol | 124g |
Variations To Help You Customize This Dish!
- Chocolate Lovers’ Twist– Add ½ cup of mini chocolate chips to the cheesecake batter before baking for a double-chocolate experience.
- Oreo Crust Base– Instead of baking the red velvet cake directly in the pan, add a layer of crushed Oreo cookies mixed with melted butter as a crust for added crunch and flavor.
- Berry Swirl Cheesecake– Swirl in ¼ cup of raspberry or strawberry puree into the cheesecake layer just before baking for a fruity contrast to the richness.
- Nutty Delight– Fold ½ cup of finely chopped pecans or walnuts into the red velvet cake batter for a nutty texture and Southern-style flair.
- Lemon Zest Brightness– Add 1 teaspoon of lemon zest to the cheesecake mixture for a refreshing citrusy note that balances the richness.
