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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.
Prep Time 15 minutes
Cook Time 1 hour
Additional Time: 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 555 kcal

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.