Description
This decadent Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant, tender layers of red velvet cake. The recipe features a smooth cheesecake base baked to perfection, layered between two moist red velvet cakes, and finished with a luscious cream cheese frosting. Perfect for special occasions or whenever you crave a show-stopping dessert, this dessert marries the best of both worlds with balanced sweetness and a hint of cocoa and vanilla.
Ingredients
Scale
Cheesecake
- 16 ounces cream cheese (at room temperature)
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- Pinch salt
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 2 eggs (at room temperature)
Red Velvet Cake
- ½ cup unsalted butter (at room temperature)
- 1½ cups granulated sugar
- 2 eggs
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- 6 tablespoons red food coloring (liquid)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
Frosting
- 1 cup unsalted butter (at room temperature)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 16 ounces cream cheese (chilled and cut into 16 pieces)
Instructions
- Make the Cheesecake: Preheat your oven to 350°F and prepare a 9-inch springform pan by spraying it with non-stick cooking spray and lining the bottom with parchment paper. Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until smooth and creamy with no lumps, about 3 minutes. Scrape down the bowl, then add heavy cream and vanilla extract, beating to combine. Incorporate eggs one at a time, beating for about 15 seconds after each. Mix gently by hand with a spatula to ensure even incorporation.
- Bake the Cheesecake: Pour the filling into the pan and spread evenly. Bake for 40 to 55 minutes until set and no longer jiggles. Cool on a wire rack for at least 1 hour, then freeze for a minimum of 3 hours or overnight to firm up.
- Prepare the Red Velvet Cake Pans: Preheat the oven to 350°F. Grease two 9-inch cake pans, line the bottoms with parchment rounds, then butter and flour the pans.
- Make the Cake Batter: Cream butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time on high speed, mixing about a minute after each addition. Scrape down the bowl.
- Add Color and Flavor: In a small bowl, mix cocoa powder, vanilla, and red food coloring into a paste. Add this to the batter on medium speed, scraping the bowl as needed until fully combined.
- Incorporate Dry Ingredients and Buttermilk: On low speed, add half the buttermilk and half the flour, mixing until combined. Scrape the bowl and repeat with the remaining buttermilk and flour. Beat on high speed until smooth.
- Finish the Batter: Add salt, baking soda, and vinegar on low speed. Then beat on high for a couple of minutes until smooth and fully combined.
- Bake the Cakes: Divide batter evenly between pans. Bake for about 30 minutes until a skewer comes out clean. Cool 10 minutes in pans, then finish cooling on racks.
- Make the Frosting: Beat butter, powdered sugar, vanilla, and salt on low until smooth, then mix 2 more minutes. Increase to medium-low and gradually add cream cheese pieces, beating until smooth and creamy. Continue mixing for 2 additional minutes.
- Assemble the Cheesecake Layers: Level cake tops if needed. Place one cake layer on a serving platter. Remove frozen cheesecake from springform sides and slide it off the parchment round; if wider than cake layers, carefully trim sides to match width. Place cheesecake on first cake layer, then top with second cake layer upside-down.
- Crumb Coat and Chill: Apply a thin layer of cream cheese frosting over entire cake to seal crumbs. Refrigerate for 30 minutes to set the crumb coat.
- Final Frosting and Decoration: Spread a generous layer of frosting over cake and decorate as desired. Keep refrigerated and allow to sit at room temperature for 20 minutes before serving. Store leftovers covered in the refrigerator up to 5 days.
Notes
- Be sure to use room temperature ingredients for the cheesecake and cake batter to ensure smooth mixing.
- Freezing the cheesecake layer before assembly helps maintain stability and texture.
- Use a sharp serrated knife to trim the cheesecake layer to the same width as cake layers for a neat appearance.
- Allow assembled cake to sit at room temperature before serving for best flavor.
- You can prepare the cheesecake and cake layers a day ahead for easier assembly on serving day.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cheesecake, Red Velvet Cake, Cream Cheese Frosting, Layer Cake, Holiday Dessert, Cheesecake Recipe
