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Home » Recipes » Cheesecake Recipes

Homemade Red Velvet Cheesecake

Published: Jan 18, 2022 Last Updated: Jan 27, 2023 by Marye 1564 words. | About 8 minutes to read this article.

Creamy red velvet cheesecake recipe is ready for any celebration! Bright pieces of red velvet cake are stirred in to a creamy cheesecake batter and then poured onto a red velvet crust and baked.
Total time 1 hour 45 minutes
Jump to Recipe Pin Recipe
Slice of red velvet cheesecake with a bite taken out and text overlay for Pinterest.
A whole red velvet cheesecake on a white plate. Title text overlay for Pinterest.

If you're a fan of red velvet you have to try this delicious dessert recipe!

Slice of red velvet cheesecake on a plate.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Equipment
  • 🥫 Storage
  • 📖 Variations
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • Red Velvet Cheesecake
  • 💬 Comments

❤️ Why you'll love it

  • Beautiful bold red color that really stands out.
  • Rich, creamy, and decadent-tasting and perfect for special occasions.
  • A fool-proof recipe that's easy to make, and doesn't crack in the oven.

Unique homemade red velvet cheesecake recipe is absolutely the best!

It's made with a New York Style  cheesecake batter swirled with tender pieces of crimson red velvet cake - beautiful, delicious, and totally different from anything you've had before.

It's SO easy to make and even easier if you take a couple of days to do the steps.

In fact, you could use a cake from a bakery if you were really short on time.

It's so versatile - next time try an Oreo crust instead of the cake crust!

🧾 Ingredients

Ingredients for this recipe.

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  • Red Velvet Cake or a mix
  • Cream cheese
  • Sour cream
  • Sugar
  • Vanilla extract
  • Eggs 
  • Heavy cream
  • White chocolate or cheesecake instant pudding mix

🔪 Instructions

Step by step images for this recipe.
  1. Mix together the cheesecake layer until smooth. 
  2. Add cheesecake mixture into the prepared pan and bake at 375 degrees for 50 minutes in a water bath. 
  3. Top with the creamy topping and red velvet cake crumbs.
  4. Chill in the fridge overnight. 

🥄 Equipment

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.

You'll need the following items to make this recipe successfully.

  • 10-inch Springform pan

🥫 Storage

Cheesecakes can be stored tightly covered with plastic wrap in the fridge for up to five days.

View of red velvet cheesecake from the top.

📖 Variations

  • Use chocolate cake, if you want a chocolate cheesecake recipe.
  • Try adding berries to the top of the cooked cheesecake for a sweet fruity flavor.
  • Instant of cake crumbs on top of the cheesecake you could add red velvet cookies.
  • Instead of a red velvet cake crust, you can use an Oreo cookie crust instead.

💭 Tips

Expert Tip: All ingredients should be room temperature before you start making your cheesecake.

  • Follow all the directions carefully.
  • Never mix cheesecake at high speed. It adds air to the batter and you lose that dense creaminess that cheesecakes are known for. Always use low speed.
  • It's important to bake cheesecake in the water bath so don't skip it.
  • If you want the pretty color you have to use red food coloring. There's no other way.
  • 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 a paper towel over the top of the cake before wrapping it with plastic wrap and chilling. This will keep the top dry and help guard against cracking.

👩‍🍳 FAQs

Can I freeze red velvet cheesecake?

Yes, it freezes well for up to 3 months.

Does red velvet cake have chocolate in it?

Yes, chocolate is what gives red velvet cake such a rich taste.

Can I use low-fat cream cheese?

No, you need to use full-fat cream cheese. Low fat cream cheese will change the texture of your cheesecake.

Cheesecake with a slice removed.

📚 Related recipes

If you love cheesecake recipes here are some of my favorites.

  • Reese's Peanut Butter Cheesecake is bursting with peanut butter flavor.
  • Cinnamon Roll Cheesecake is ooey, gooey, and filled with warm spice and sweet flavors.
  • You can never go wrong with a classic cheesecake like this Plain NY Style Cheesecake.
  • Nothing says comforting southern dessert more than a Pecan Pie Cheesecake.
  • We love this banana pudding cheesecake! 
  • Bailey's Irish Cream Cheesecake
  • Reeses Peanut Butter Cheesecake
  • 50 Best Cheesecake Recipes on the Internet
  • Pecan Praline Cheesecake

🍽️ Serve with...

  • Red Velvet Martini is a boldly colored drink that would taste amazing with red velvet desserts.
  • Crockpot Swiss Steak is an easy meal that is perfect to go along with this rich dessert.
  • Lasagna soup is hearty and comforting and a great way to warm up a chilly night.

📞 The last word

Y'all. When I don't have a lot of time I head for the red velvet poke cake but if I have a bit of wiggle room?

It's this red velvet cheesecake all the way.

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 flavor from the batter.

An added plus was that the red velvet cake helped break up the richness of it.

It was nothing short of fantabulous.

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?

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!

Check out this collection of red velvet recipes!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Closeup of a slice of cheesecake.
4.66 from 41 votes

Red Velvet Cheesecake

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Creamy red velvet cheesecake recipe is ready for any celebration! Bright pieces of red velvet cake are stirred in to a creamy cheesecake batter and then poured onto a red velvet crust and baked.
Course Dessert
Cuisine American - Southern
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Chilling: 8 hours
Total Time: 1 hour 45 minutes
Servings:16 servings
Calories:590
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Springform pan

Ingredients

Cheesecake

  • red velvet cake, prepared but not baked
  • 32 oz cream cheese
  • 16 oz sour cream
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 6 eggs

Topping

  • ½ cup heavy cream
  • 1 teaspoonful white chocolate instant pudding mix
  • 2 tablespoons of sugar as needed

I earn a commission from Instacart from qualifying purchases.

Instructions

Cheesecake

  • Prepare the red velvet cake batter.
  • Preheat oven to 375F
  • Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.
  • Use the rest of the batter in a 13x9 or 9 inch cake pan.
  • Bake cakes 20 minutes or until firm and done.
  • Break the cake (NOT the one in the springform) into large chunks and set aside.
  • Beat the cheesecake ingredients together until smooth.
  • Reserve about ½ cup cake crumbs for the top.
  • Fold the remaining cake chunks into cheesecake batter.
  • Pour cheesecake mixture into the springform pan.
  • Cover the bottom of the springform with aluminum foil, bringing it up the sides.
  • Place pan in larger pan of hot water. Water should come halfway up the sides.
  • Bake for 50 minutes.
  • Turn oven off and leave door closed for 1 hour. Don’t PEEK!
  • Remove from oven, take out of the water bath.
  • Let come to room temperature.
  • Cover tightly and refrigerate overnight.

Topping

  • Whip the heavy cream until it starts to thicken.
  • Add the teaspoon of instant pudding mix and 1 tablespoon of sugar.
  • Whip until soft peaks form.
  • Taste and add more sugar if needed.
  • Spoon on top of cooled cheesecake.
  • Sprinkle with reserved red velvet cake crumbs.

Notes

If you're in a hurry use a store bought red velvet cake and use Oreo cookie crumbs for the crust.
Expert Tip: All ingredients should be room temperature before you start making your cheesecake.
  • Follow all the directions carefully.
  • 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 a paper towel over the top of the cake before wrapping it with plastic wrap and chilling. This will keep the top dry and help guard against cracking.

Nutrition Facts

Calories: 590kcal | Carbohydrates: 62g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 124mg | Sodium: 442mg | Potassium: 228mg | Fiber: 0g | Sugar: 48g | Vitamin A: 1280IU | Vitamin C: 0.2mg | Calcium: 131mg | Iron: 0.6mg

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    This recipe was originally published in June 2011. Last updated January 18, 2022 for better information and new images.


    red velvet cheesecake 1

    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.

    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.
    red velvet cheese cake is beautfiul

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Gracen Brown

      January 22, 2023 at 5:42 pm

      Would it work if I swirled the cake batter (without baking first) into the cheesecake batter?

      Reply
      • Marye

        January 23, 2023 at 10:32 am

        I have no idea. I've never done that.

    2. Joy Jackson

      April 29, 2022 at 9:19 am

      Also I noticed that the recipe doesn’t list flour but one of the comments asked about a certain brand. How much is needed and can all purpose be used?

      Reply
      • Marye

        April 30, 2022 at 8:01 am

        The actual red velvet cake uses cake flour (and is linked in the recipe card) if you want to make it from scratch instead of use a mix. The cheesecake does not use any flour.

    3. Joy Jackson

      April 29, 2022 at 9:10 am

      6 eggs is a lot, is that for the boxed cake as well as the cheesecake?

      Reply
      • Marye

        April 30, 2022 at 8:02 am

        6 eggs for the cheesecake as written. It's the perfect amount for a rich, creamy cheesecake. 🙂

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    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

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