Red Velvet Cheesecake!

Red Velvet Cheesecake is a delicious and decadent dessert that combines the rich, chocolatey flavor of red velvet cake with the creamy texture of cheesecake. Here’s a recipe you can follow:


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 24 oz. cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract

For the red velvet cake layer:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract

For the cream cheese frosting:

  • 8 oz. cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
  2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.

  1. To make the cheesecake filling, beat the cream cheese and sugar together in a large bowl until creamy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla extract and beat until well combined. Pour the mixture over the cooled crust.
  2. To make the red velvet cake layer, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Pour the mixture over the cheesecake layer.

  1. Bake the cheesecake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes, then remove and let cool to room temperature.
  2. To make the cream cheese frosting, beat the cream cheese and butter together in a large bowl until creamy. Add the powdered sugar and vanilla extract and beat until smooth. Spread the frosting over the cooled cheesecake.

  1. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before slicing and serving.

Enjoy your delicious Red Velvet Cheesecake!

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