Oh yes—Red Velvet Cheesecake is a showstopper dessert, combining the rich creaminess of cheesecake with the vibrant, slightly cocoa-flavored red velvet cake. Here’s a full, foolproof recipe:
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or chocolate wafer crumbs for extra chocolatey flavor)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Red Velvet Cake Layer:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting (Optional):
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes. Let cool slightly.
2. Make the Cheesecake Layer
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla and sour cream. Mix until creamy.
- Pour cheesecake mixture over the cooled crust and smooth the top.
3. Prepare the Red Velvet Cake Layer
- In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix oil, eggs, buttermilk, red food coloring, vanilla, and vinegar.
- Gradually add wet ingredients to dry, mixing until smooth.
4. Layer and Bake
- Carefully spoon or pour the red velvet batter over the cheesecake layer.
- Optional: gently swirl with a knife for a marbled effect.
- Bake at 350°F (175°C) for 45–55 minutes, until a toothpick in the cake layer comes out clean (cheesecake may still jiggle slightly—it will set as it cools).
- Cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
5. Make the Frosting (Optional)
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla.
- Frost the top of the cake or pipe decorative swirls.
6. Serve
- Remove springform pan sides.
- Slice carefully with a hot knife (dip in warm water and wipe clean between slices for neat cuts).
💡 Tips:
- For a deeper red color, use gel food coloring—it won’t thin the batter.
- Make sure cream cheese is fully softened to avoid lumps in the cheesecake layer.
- This cake is rich, so small slices are perfect!
If you want, I can also give a simpler “one-bowl” version that skips separate layers but still gives a stunning red velvet cheesecake flavor.
Do you want me to do that?
