Description
This Red Velvet Cheesecake combines rich red velvet cake with creamy cheesecake for a delightful dessert.
Ingredients
Scale
- For the Red Velvet Cake Layer
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Cheesecake Layer
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- 1/4 cup sour cream (optional)
- For the Cream Cheese Frosting (optional)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the red velvet batter into the prepared springform pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed until just combined. If using, add the sour cream and mix until smooth.
- Pour the cheesecake mixture over the cooled red velvet layer in the springform pan.
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- If making the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Add milk one tablespoon at a time if needed for consistency.
- Frost the chilled cheesecake if desired, then slice and serve chilled.
Notes
- Make sure all ingredients are at room temperature for best results.
- Refrigerate the cheesecake overnight for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Red Velvet Cheesecake, Cheesecake Recipe, Dessert Recipe