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Show-Stopping and Indulgent Red Velvet Cheesecake to Impress Recipe

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★★★★★

4.5 from 89 reviews

This Show-Stopping and Indulgent Red Velvet Cheesecake combines rich red velvet cake layers with a creamy cheesecake center, topped with a smooth cream cheese frosting. Perfect for special occasions, this layered dessert impresses both visually and in flavor with its luscious textures and classic red velvet taste.

Ingredients

Scale

Cheesecake Layer

  • 24 oz (three 8-oz packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream

Red Velvet Cake Layers

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Cheesecake Layer: Preheat the oven to 325°F (163°C). Beat the softened cream cheese on medium speed until smooth and creamy. Add 1 cup granulated sugar and mix well. Add eggs one at a time on low speed, then blend in vanilla extract and sour cream until the mixture is smooth and lump-free.
  2. Bake the Cheesecake: Pour batter into a greased and parchment-lined springform pan, tapping to remove air bubbles. Bake for 45 to 50 minutes until center is set but slightly jiggly. Turn off oven, crack open the door and let cheesecake cool inside for 1 hour. Then chill in fridge at least 4 hours or preferably overnight.
  3. Prepare Red Velvet Cake Layers: Preheat oven to 350°F (177°C). In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In another bowl, mix oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth. Combine wet and dry ingredients, mixing until fully incorporated.
  4. Bake Red Velvet Cakes: Divide batter evenly between two greased and parchment-lined 9-inch round pans. Bake 30–32 minutes until toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
  5. Assemble the Cake: Place one red velvet layer on a serving plate. Place the chilled cheesecake layer on top; level tops if needed. Add the second red velvet layer over the cheesecake and press gently to combine.
  6. Make the Cream Cheese Frosting: Beat cream cheese and butter together until light and fluffy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth.
  7. Frost the Cake: Frost the top and sides using an offset spatula, smoothing as desired. Refrigerate the frosted cake at least one hour before slicing for a clean finish.

Notes

  • Ensure the cream cheese is softened to avoid lumps in the cheesecake and frosting.
  • Use room temperature buttermilk to keep the red velvet batter smooth.
  • Chilling the cheesecake layer overnight improves texture and makes assembly easier.
  • Be gentle when assembling layers to keep them intact and even.
  • Refrigerate the frosted cake to set the frosting well for clean slices.

Keywords: Red velvet cheesecake, layered cake, cream cheese frosting, red velvet cake recipe, cheesecake dessert

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