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Homemade Red Velvet Cheesecake Recipe

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Unique homemade red velvet cheesecake recipe is made with a New York Style  cheesecake batter swirled with tender pieces of crimson red velvet cake. It’s both beautiful and delicious – totally different from anything you’ve had before. This cheesecake is SO easy to make and even easier if you take a couple of days to do the steps. In fact, you could use a red velvet cake from a bakery if you were really short on time. This recipe was originally published in June 2011. 

For this recipe you’ll need: cake flour, unsweetened cocoa powder, baking powder, baking soda, kosher salt, buttermilk, red food coloring, white vinegar, vanilla, sugar, butter, eggs, cream cheese, sour cream, eggs, heavy cream, white chocolate instant pudding mix


If you are in a hurry click here to go straight to the Click here to go straight to the red velvet cheesecake recipe.

red velvet cheesecake 1

MY LATEST VIDEOS

June 2011

My son is home for the first time in three years. He is in the  Air Force, stationed in Northern Japan, and it is difficult for him to get leave time. A lot has changed in past three  years for both of us.

Excited? Me? Yeah!

So, as a result…as I told my Facebook readers… I won’t be online as much, nor will I post as much. Do you blame me?

One of Chris’s favorite desserts is Red Velvet Cake. I wanted to make him something special to welcome him home…and I think I succeeded.

I made a cheesecake. A red velvet one.

I had seen a lot of Red Velvet Cheesecakes that were based on the cake but I wanted pieces of the cake to be nestled in a rich, creamy cheesecake batter. I wanted it to be cheesecake with pieces of cake randomly in it, and I think I succeeded. It comes out creamy and rich with a nice textural contrast from the cake pieces. Chris loved it, the whole family loved it…and I think you will, too.

redvelvet cheesecake slice3

 

November 2016

Updating this post brought back so many wonderful memories. Today that son and the gorgeous wife he married in 2013 are expecting their first baby in December. I can’t wait for my 4th grandchild to make his or her appearance! He has been with the Thunderbirds for the last couple of years so I’ve gotten to see him a LOT more often than when he was in Japan!! He’ll be getting a new assignment in 2017 but I’m hoping it won’t take them too far away. Of course, I am praying what ever is best for his family because that’s what moms do, right?

Chris Audet, Ethan Audet, Matt Audet December 2014. Home for Christmas! RestlessChipotle.com

My three military sons! The one at the front (Thunderbirds shirt) is the one this cheesecake was created for.

About That Cheesecake

I used my favorite Red Velvet cake recipe for the cake and my foundation cheesecake recipe for the rest.  I used a thin layer of the batter to line the springform pan and baked it in the oven right along with the rest of the red velvet cake batter. Keep an eye on it though – it gets done much sooner! You can bake the rest of the batter in any size pan that’s convenient because you are going to break it up anyway.

red velvet cheese cake is beautfiul

The cheesecake itself  is  a rich vanilla, classic New York cheesecake.  While it bakes the pieces of cake sort of soak up some of the cheesecake flavor. An added plus was that the red velvet cake helped break up the richness of the creamy cheesecake. It was nothing short of fantabulous. Fantabulous is totally a word.

Just before serving top the finished, chilled cake with white chocolate flavored whipped cream and cake crumbles for a little added drama. 🙂 Isn’t it gorgeous?

red velvet cheesecake slice

If you have time give yourself three days to make this red velvet creation. Bake the cake on the first day, the cheesecake on the second, and serve it the third day. Get it out of the refrigerator about 1/2 hour before serving for the best texture and flavor.

homemade red velvet cheesecake for dessert

This red velvet cheesecake is just beautiful for Christmas or Valentine’s Day. Or, add some blueberries and serve it on the 4th of July!

Tips for Perfect Cheesecake

  • Be sure and get the crust layer no more than 1/4 inch thick with batter or you will have too much cake on the bottom.
  • Follow all the directions carefully.
  • All ingredients should be at room temperature.
  • The water bath is important so don’t skip it.
  • Make sure your aluminum foil is wrapped securely around the bottom of the springform and up the sides to prevent leaking.
  • Do NOT peek at the cheesecake while it is baking or resting because it  makes it cranky.
  • Let the cake come to room temperature before chilling.
  • Place paper towel over the top of the cake before wrapping with plastic wrap and chilling. This will keep the top dry and help guard against cracking.

The Red Velvet Cake recipe is my favorite. I know you have seen it before. It’s always a gorgeous crimson red – never that ugly brown color I’ve seen on so many red velvet cakes. I did leave out the rosewater in this one. It wouldn’t work with the other flavors.

YOU MIGHT NEED…

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Y’all know how I feel about Nordic Ware. It’s such a high quality product. I love this springform pan because it’s heavy and has a nonstick coating AND because it’s red. 🙂

Red Velvet Cheesecake Recipe

Here’s that scrumptious red velvet cheesecake recipe!

4.67 from 6 votes
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Red Velvet Cheesecake
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 
Bright pieces of red velvet cake are stirred in to a creamy cheesecake batter and then poured onto a red velvet crust.
Servings: 12 servings
Author: Marye
Ingredients
Red Velvet Cake
  • 2 1/4 cups sifted cake flour (sifted, then measured)
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup full fat buttermilk , room temperature
  • 2 tbs red food coloring (one bottle)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs , room temperature
Cheesecake
  • 32 oz cream cheese
  • 16 oz sour cream
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 6 eggs
Topping
  • 1/2 cup heavy cream
  • 1 teaspoonful white chocolate instant pudding mix
  • 2 tablespoons of sugar as needed
Instructions
Cake
  1. Preheat oven to 350°F.
  2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
  3. Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
  4. Beat the sugar and butter in large bowl until light and fluffy.
  5. Add eggs 1 at a time, beating well blended after each addition.
  6. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
  7. Put about 1/4 inch of cake batter in the bottom of a greased and floured 10 inch springform.
  8. Use the rest of the batter in a 13x9 or 9 inch cake pan.
  9. Bake both pans for about 20 minutes or until a toothpick comes out clean.
  10. Cool in pans about 5 minutes and turn out to cool completely.
  11. Break the larger cake (NOT the one in the springform) into large chunks and set aside.
  12. (can be done a day ahead)
  13. Preparation time: 10 minute(s)
Cheesecake
  1. Preheat oven to 375F
  2. Beat the cheesecake ingredients together until smooth.
  3. Reserve about 1/2 cup cake crumbs for the top.
  4. Fold the remaining cake chunks into cheesecake batter.
  5. Pour into pan.
  6. Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.
  7. Place pan in larger pan of hot water. Water should come halfway up the sides.
  8. Bake for 45 minutes.
  9. Turn oven off and leave door closed for 1 hour. Don’t PEEK!
  10. Remove from oven, take out of bain marie.
  11. Let come to room temperature and cover tightly.
  12. Refrigerate overnight.
Topping
  1. Whip the heavy cream until it starts to thicken.
  2. Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
  3. Whip until soft peaks form.
  4. Taste and add more sugar if needed.
  5. Spoon on top of cooled cheesecake.
  6. Sprinkle with reserved red velvet cake crumbs.
Recipe Notes

If you're in a hurry use a store bought red velvet cake. Not as good but it works fine in a pinch!

If you liked homemade cheesecake recipe you may also like…

From left to right: Southern Banana Pudding Cheesecake, Holiday Hot Buttered Rum Pecan Pie Cheesecake, Pecan Praline Cheesecake

southern banana pudding cheesecake  rum-pecan pie cheesecake  pecan praline cheesecake

Gorgeous homemade red velvet cheesecake is the perfect holiday treat. It's the most unique red velvet cheesecake recipe out there! Click through to find why it was the most important cheesecake I ever made! From RestlessChipotle.com
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Comments

  1. Can an oreo crust be used and if so could you use a single layer red velvet cake? Also can a chocolate ganache be added to the top?

    Reply

      • Great! I’m kind of a beginner baker. Do you have a favorite ganache recipe? And assuming you used an oreo crust a single layer red vetvet cake would be enough to put into the cheesecake? So would you half the cake recipe?

        Reply

  2. Am I missing something? There doesn’t seem to be final instructions for the cake. Specifically, you have a velvet cake and a cheesecake but there is no directions to combine these to together (i.e. I’m presuming one goes on top of the other??_ Shouldn’t you be finishing this recipe by providing the last few lines of instructions? There’s nothing about putting the topping on….again which cake goes on top – the velvet or cheesecake?

    Reply

    • Instructions #11 – 14. No cake goes on top. The cake chunks are folded into the cheesecake batter. Break the larger cake (NOT the one in the springform) into large chunks and set aside.
      (can be done a day ahead)
      Preparation time: 10 minute(s)
      Cheesecake
      Preheat oven to 375F
      Beat the cheesecake ingredients together until smooth.
      Reserve about 1/2 cup cake crumbs for the top.
      Fold the remaining cake chunks into cheesecake batter.
      Pour into pan.

      Reply

  3. Okay, so I have purchased all of the ingredients and have decided to go all out and make the cake from scratch (was going to cook using Duncan Hines boxed mix, but realized that would not offer enough “red velvetyness” to the cake). I also purchased an oven thermometer to ensure perfect temp.

    I do have a couple questions:

    1.) Most cheesecake recipes I have made cook at 350 highest temp. I have read that the dairy products and eggs can change flavor and coagulate at temps higher than 325. Is this not accurate?
    Is the reason for using a higher temperature so that the cheesecake batter cooks fast enough so it doesn’t become too mixed in with the cake?

    2.)Also, how hot should the water bath be?

    Thanks so much! I just want this to be perfect like yours!

    Reply

    • Meg I took time off at Christmas so I am just seeing this now. This cake works exactly as written – I can’t comment on other recipes. you’ll find that all of my cheesecake recipes use this technique. Use hot tap water to fill the water bath then it will heat up in the oven. 🙂

      Reply

  11. This looks amazing! I think i am going to make it for our Xmas dinner in a couple weeks. Question: Do you think this would work with an oreo crust? I am wanting something a little more sturdy on the bottom that adds a crunch.

    Reply

      • Yes, that makes sense and is exactly what I was thinking!

        Also, I did see another recipe similar to this where they made for the crust by cut strips of the red velvet cake and purposely over-baked them to become dry… then when the strips are cooled they crush them like graham crackers, add butter, and press the crushed cake and butter mixture to the bottom of the cheesecake pan. If I get ambitious enough, I will try this and let you know how it works!

        Reply

    • You should! Usually the red velvet coloring is in the cheesecake itself but I think that the dye gives it a weird flavor. Here you get the cake and the cream cheese. 😉

      Reply

  21. This cake is wild! I love the idea of combining two cakes. Although I don’t make red velvet cake (or at least haven’t up til now), it’s such a cool looking dessert – and with cheesecake, it’s a sure winner in my house.

    Reply

  25. The Air Force can be a great life – I grew up in it. Hope your son is still doing well. I bet this is still his favorite. It would be my daughter’s favorite.

    Reply

  29. So..am I to understand the aluminum foil goes under the bottom of the RV crusted pan before I pour in the batter then place the entire pan in the hot water bath and then put it in the oven to bake??

    Reply

  31. I have made this cake many times over the past year. It is always a hit and it presents itself beautifully. The frosting topping I use is cream cheese, powdered sugar and a little vanilla. The whipped frosting topping is a beautiful touch. Thank you for the recipe.

    Reply

  38. I just tried this recipe, step by step. But the whole cheesecake came out undercooked. It was a heartbreak because it looked fantastic. Are you sure about the cook times and the temperature? (I’m certain that you are correct as other people who have left messages seem to have it right). Otherwise, I can’t imagine where I went wrong.

    Reply

    • Oh no! Yes it is correct. It is possible your oven temperature is off, it may have needed to cook a little longer. I am so sorry! If you want to go over it step by step to see if we can figure out what the problem was message me on the restless chipotle facebook. 🙂

      Reply

  39. Baked your Honey Buttermilk Bread….it was fantastic and a winner according to my husband. Love all your comment by you and your sweet admirers.

    Reply

  40. Wow, your home made cake look pretty much shop bought. This has given me a heap of confidence that I can get it looking and tasting great. Thanks:)

    Reply

  41. Despite having wrapped several layers of foil to avoid water leaking in, when I took it out of the bath there was water pooled in the bottom. Hours of work and I am worried it will be soggy. I have a 9″ pan and all the batter fit but now it’s cracking as it cools due to moisture from the bottom. The foil wasnt wise enough on both ends.

    Reply

  43. Hi, I am a professional baker. I used the 9 x3 spring form and even though I left out about 2 1/2 cups of cake I, too, found that I needed some ramekins so as not to waste any of this goodness! I know these posts are old but I’m curious as to know if you figured out exactly how much cake to batter ratio you used?

    Can’t wait to serve this to my friends!

    Thanks,
    Judy

    Reply

  44. I just put this in the oven and had a lot of batter. I am thinking it would be better made in a 10″ pan. We will see what happens, though I hate wasting batter that is so creamy!

    Reply

  45. I am eagerly awaiting the final product when they come out of the oven shortly. I wondered however, if I mis-understood some of the instructions. I had way too much cheese cake batter for a 9″ spring form pan. I had to fashion a quick crust for an additional 10″ spring form pan in order to use up what didn’t fit in the 9″ inch. I made sure I used only the ingredients in the recipe. Not sure what went wrong, but I think when the cake was added – it just took up more space?

    Reply

  46. Hello:) I am so excited to attempt this tomorrow for Christmas:) my silly question is when you say cover tightly?? What do you mean?? Yes this is my first time making cheesecake:) what is your whipped cream recipe??

    Reply

    • I lay folded paper towels over the top, seal with plastic wrap and then cover with aluminum foil. Whipped cream is 1 pint heavy cream plus 3-4 tablespoons sugar and 1/2 teaspoon of vanilla. Put your cream, bowl, and mixer whip in the freezer for about 10 minutes and then beat it until soft peaks form. Don’t over beat it or you will have butter.

      Reply

  48. This recipe looks awesome i really want to bake it but im a bit comfused on what the best way to combine the cake and cheesecake?

    Reply

  50. This looks great!!! Two questions- what kind of whipped cream did you use? Is it ok to top with the cream cheese and crumbled cake a day before serving? Or should I wait and top it right before serving? Also, if need be, do you think the recipe would work with a nice red velvet cake mix?

    Reply

    • Emily – I whip up heavy cream with a little sugar and a drop of vanilla. I don’t care for artificial whipped products. You could probably use the whipped cream in a can but honestly the real stuff is better. I would top it within 30 minutes of serving. It will work with a cake mix… the flavor may not be as intense and you may not get the same color.

      Reply

    • I used a 9″ spring form. You bake a thin layer of the red velvet batter in the bottom of it, then top it with the cheesecake mixture and bake as directed. For more details double check the step by step in the recipe

      Reply

  53. My morning cup of coffee hasn’t kicked in, so maybe I missed this. What size cheesecake pan did you use? Mine is on the small side and I often have leftover batter or have to scale down the recipe. From the looks of this cake, having too much will NOT be a problem!

    Reply

    • That was a 9″ I believe. Let me know what you think of it – I thought it was delicious. You know, if you have extra batter you can pour it into greased custard cups and bake them in a water bath.

      Reply

  54. Ohhhhh gosh this has got me craving this , i have to make this cake ASAP ! Amazing job, it looks wonderrful 🙂

    Reply

  56. This looks wonderful and I’m excited to try it. I do have a question, though. Did I miss the point at which you insert the crust that you made for the cheesecake the day before? Does that go on the bottom of the springform pan before I pour the cheesecake batter in? Or am i turning out my cooled cheesecake onto the crust? Thanks!

    Reply

    • I reread my instructions and they were not clear – so I rewrote them. So sorry! You break up ONLY the cake in the 13×9 inch pan..The layer in the springform pan stays intact – it is the crust. I hope this is clear now. 🙂

      Reply

    • Thank you Kim! I appreciate you reading and commenting! If you haven’t like the RestlessChipotle page on Facebook please do. It’s a great way to get extra info and recipes. 🙂

      Reply

  59. Wow! My favorite and hubby’s favorite combined! I can’t wait to try it. I hope your visit goes well and the time doesn’t go by too quickly.

    Reply

  61. Oh. My. Goodness. I think I’ve died and gone to heaven. I’m coming over!! =) Enjoy your time with your son–the internet will still be here when he leaves! lol Happy Wednesday!

    Reply

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