Description
Indulge in the best of both worlds with this rich and creamy Red Velvet Cheesecake! With a luscious cheesecake layer on top of a moist, flavorful red velvet cake, this dessert is perfect for special occasions, holidays, or any time you want to impress. The combination of tangy cream cheese and velvety red cake makes each bite an unforgettable treat.
Ingredients
Scale
For the Red Velvet Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 1 large egg, room temperature
- 2 tbsp red food coloring (or gel coloring)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream, room temperature
For the Cream Cheese Frosting (optional):
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- Prepare the Red Velvet Cake Layer:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, vegetable oil, egg, food coloring, vanilla extract, and vinegar. Mix until smooth.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the red velvet cake batter into the prepared springform pan and smooth the top.
- Prepare the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and beat until combined. Beat in the eggs, one at a time, followed by the vanilla extract and sour cream. Continue mixing until smooth.
- Pour the cheesecake batter on top of the red velvet cake layer in the springform pan, spreading it evenly.
- Bake the Cheesecake:
- Bake for 50-60 minutes, or until the cheesecake is set and the top is lightly golden. It should still have a slight jiggle in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then remove from the oven and cool to room temperature.
- Once cooled, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
- Make the Cream Cheese Frosting (optional):
- In a medium bowl, beat the softened butter and cream cheese together until smooth and fluffy.
- Gradually add the powdered sugar, 1 cup at a time, mixing until smooth. Beat in the vanilla extract.
- Once the cheesecake is fully chilled, spread or pipe the frosting on top of the cheesecake. Decorate with red velvet cake crumbs, chocolate shavings, or fresh berries for a finishing touch.
- Serve and Enjoy:
- Slice and enjoy your rich and creamy Red Velvet Cheesecake with a cup of coffee or a cold glass of milk.
Notes
- If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
- For a more intense red color, feel free to add a little extra red food coloring.
- You can make this cheesecake ahead of time and refrigerate it for up to 3 days before serving.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (out of 12)
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg