Decadent Red Velvet Cheesecake Recipe – Creamy & Velvety
This stunning red velvet cheesecake combines two beloved desserts into one showstopping treat. A rich, crimson red velvet cake layer sits atop a smooth, tangy cheesecake filling, all wrapped in a buttery graham cracker crust. Perfect for holidays, birthdays, or when you want to impress guests with a dessert that’s as beautiful as it is delicious!
Prep Time:
20 minutes
Cook Time:
45 minutes
Calories:
Approximately 380 kcal per slice
ingredients
For the Graham Cracker Crust
1 ½ cups graham cracker crumbs (about 10 full sheets)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Layer
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs (room temperature)
1 ½ tsp vanilla extract
For the Red Velvet Layer
1 ¼ cups all-purpose flour
¾ cup granulated sugar
2 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
1 large egg (room temperature)
½ cup buttermilk
¼ cup vegetable oil
1 tbsp red food coloring (liquid or gel)
1 tsp vanilla extract
1 tsp white vinegar
Directions
1. Prepare the Crust
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom and slightly up the sides of the pan.
Bake for 8 minutes, then let cool while preparing the filling.
2. Make the Cheesecake Layer
Beat cream cheese until smooth (~2 minutes).
Add sugar and mix until creamy.
Blend in sour cream and vanilla.
Add eggs one at a time, mixing just until incorporated (don’t overmix).
Pour over crust and smooth the top. Set aside.
3. Prepare the Red Velvet Layer
Whisk together flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, mix egg, buttermilk, oil, food coloring, vanilla, and vinegar.
Combine wet and dry ingredients, stirring until smooth (small lumps are okay).
Carefully spoon over cheesecake layer and spread evenly.
4. Bake & Cool
Bake for 50-60 minutes until edges are set but center slightly jiggles.
Turn off oven, crack the door, and let cool inside for 1 hour.
Chill in refrigerator for at least 6 hours (overnight is best).
5. Serve
Run a knife around the edges before releasing the springform pan.
Slice with a warm knife for clean cuts.
Optional: Dust with powdered sugar or top with whipped cream.
Frequently Asked Questions
1. Can I use a different crust?
Yes! Try Oreo crumbs or vanilla wafer crumbs for a twist.
2. Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. The water bath method helps prevent this.
3. Can I make this without food coloring?
Yes, but it won’t have the classic red hue. Beet powder is a natural alternative.
4. How long does this keep?
Refrigerate for up to 5 days or freeze (without toppings) for 1 month.
5. Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but low-fat will work in a pinch.
Tools You'll Need
9-inch springform pan
Mixing bowls
Electric mixer
Whisk
Measuring cups & spoons
Spatula
Tips
All ingredients should be room temperature for smooth blending.
For extra moisture, brush baked red velvet layer with simple syrup before adding cheesecake.
Use gel food coloring for more vibrant color without adding liquid.
Place a pan of water on the oven rack below to prevent cracks.
Allergy Information
Contains: Gluten, dairy, eggs
Gluten-Free Option: Use gluten-free graham crackers and flour.
Dairy-Free Option: Substitute with vegan cream cheese and butter alternatives.
Conclusion
This Red Velvet Cheesecake is the ultimate dessert for special occasions, combining the best of both worlds in every luxurious bite. With its striking appearance and heavenly taste, it’s sure to become a requested favorite. Don’t be intimidated – the steps are simple, and the results are spectacular! We’d love to see your beautiful creations, so share your baking triumphs with us. Happy baking!
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