Red Velvet Cheesecake is one of the most delicious cheesecakes that you will ever make. The combination of red velvet cake and cheesecake is pure perfection!
We love a good combination of cake and cheesecake on our blog. You can check other reader favorites like this decadent Chocolate Baileys Cheesecake Cake, Pumpkin Cheesecake Cake and ultra rich and scrumptious Chocolate Cheesecake Cake. This Red Velvet Cake is another great addition, that is just perfect for the holiday season or special occasions.
Red Velvet Cheesecake
Not only is this Red Velvet Cheesecake delicious, but it’s so pretty as well! Would be great to make for the holidays, it is guaranteed to be a hit. The cake is pretty easy to make, especially if you are using a cake mix for the Red Velvet Cake layer. I have also included an option for you to make the Red Velvet Cake layer from scratch if you prefer so.
The cake is a fantastic combo of a thick, light and fluffy Red Velvet Cake layer, topped with a creamy Vanilla Cheesecake layer. The cheesecake layer is rich and balances perfectly the chocolaty red velvet layer. All topped with vanilla whipped cream and red velvet cake crumbs to make this dessert more festive and tie all the flavors together.
Is Red Velvet Cake just a Chocolate Cake?
Technically, yes it it a chocolate cake. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa. It also makes the cake moist and fluffy. Red food coloring is added for a more pronounced deep red color. You will also love our Red Velvet Cheesecake Cake with White Chocolate Mousse. The added on mousse gives a different texture and flavor – both are delicious!
What is the flavor of Red Velvet Cake?
The cake itself has a mild chocolate flavor, which makes it the perfect layer for a rich cheesecake.
How To Make Red Velvet Cheesecake
Ingredients You Will Need:
(full amounts in recipe box below)
RED VELVET LAYER
- Butter, for cake pan
- Flour, for cake pan
- 1 box red velvet cake mix, plus ingredients called for on the box
CHEESECAKE LAYER
- cream cheese
- sugar
- eggs
- sour cream
- flour
- vanilla extract
- kosher salt
Directions:
Red Velvet cake layer:
- Preheat oven to 350º flour one springform 9″ cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
- Bake for 30 to 32 minutes.
- Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat – set aside.
Make the cheesecake layer:
- In a large bowl, beat cream cheese and sugar until fluffy and combined.
- Add eggs, one a time, until combined.
- Add sour cream, flour, vanilla, and salt and beat until combined.
- Pour filling onto cake pan and bake until only slightly jiggly in the center, 1 hour.
- Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer.
HOW TO SLICE THE RED VELVET CHEESECAKE:
- Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cake.
- Wipe the knife clean and run it it under hot water before making another cut.
HOW TO FREEZE THE RED VELVET CHEESECAKE:
- Make sure the cake has fully cooled and also was refrigerated for at least 3 hours..
- Wrap the cake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.
- Properly stored, it will maintain best quality for about 2 to 3 months in the freezer.
Other Red Velvet Desserts You Will Love:
Red Velvet Cake with Cream Cheese Frosting
Red Velvet White Chocolate Chip Cookies
Red Velvet Cheesecake with White Chocolate Mousse
Red Velvet Cheesecake
Ingredients
RED VELVET LAYER:
- Butter for cake pan
- Flour for cake pan
- 1 box red velvet cake mix plus ingredients called for on the box
CHEESECAKE LAYER:
- 32 oz. cream cheese softened
- 1 1/3 c. sugar
- 4 large eggs
- 2/3 c. sour cream
- 2 tbsp. flour
- 2 tsp. vanilla extract
- 1/2 tsp. kosher salt
WHIPPED LAYER:
- 2 cups heavy cream
- 4 tbsps powdered sugar
- 2 tsp vanilla
Instructions
Red Velvet cake layer:
- Preheat oven to 350º flour one springform 9″ cake pan. Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
- Bake for 30 to 32 minutes.
- Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat – set aside.
Make the cheesecake layer:
- In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
- Add eggs, one a time, until combined.
- Add sour cream, flour, vanilla, and salt and beat until combined.
- Pour filling onto cake pan and bake until only slightly jiggly in the center, 1 hour.
- Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
Make whipped frosting:
- Add all the ingredients to a mixing bowl.
- Using a large balloon whisk, whisk together the ingredients by hand for about five minutes or until soft peaks start to form.
- You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
- Be careful not to overdo the whisking –
- Spread the whipped cream over the top of the cheesecake.
- Use a decorators pastry tip to create whipped dollops on the edge.
- Garnish with red velvet cake crumbs and serve.
Last Step:
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23 comments on “The Best Red Velvet Cheesecake {Video}”
Better than the Cheesecake Factory’s cheesecake. I love cheesecake and red velvet cake so I just had to make this when I saw it and it came out amazing. Next time I make this I might need to use a bigger pan because when I put the cheesecake layer over the red velvet cake and put it in the oven it started to drip down because of the amount of cheesecake layer, I put a cookie sheet under the pan so it would catch whatever was going to drip down.
Thanks Erika!
Everyone loved it. I made one last week and made another one as a birthday gift today.
I am a fanatic cheesecake fan, and was extremely excited when I came across this recipe. I took a chance and went with it. It was a major hit with my family, and they are tough critics. Thank you for posting this recipe.
Connie Schutt
I am a fanatic cheesecake fan, and was extremely excited when I came across this recipe. I took a chance and went with it. It was a major hit with my family, and they are tough critics. Thank you for posting this recipe.
Need this recipe
This recipe has brought in as much as $150.00 at a fund raiser! The first time I made a cheesecake was with this recipe, it came out perfect. I definitely recommend the water bath. I also made it for my coworkers and they loved it! Impressive for the holiday season.
Yay! So glad everyone loved it!
How did you transfer the cheesecake on to the red velvet cake?
I was wondering that too. Afraid it would break. Look forward to an answer.
You put it in the freezer until it’s firm.
Do I also bake the filling at 350
If one wants to avoid added red food dye when making scratch red velvet, what color would the base cake end up being? I don’t care much about the end appearance being red, just curious what it would be.
One of the best cakes I have ever had!
what’s the best box brand of red velvet? Last one I made was a bit dry. Any additives you suggest other that butter instead of the oil
Can I make my own red velvet cake for the bottom layer? I don’t like using mixes.
Angi
Do you use the entire cake mix?
Hi Laurel…Yes
do yoy poor the cheese cake over the cake and bak it together, seems like the cake would burn , or in sepate pans
You bake them seperately
Do you put cheesecake filling on top of red velvet to bake or separate cake pan?
Do I bake the cheesecake right on top of the velvet cake? Thanks