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. 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
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Red Velvet Cake Backstory
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.
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?
My three military sons! The one at the front (Thunderbirds shirt) is the one this cheesecake was created for.
How to Make This Easy Red Velvet 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.
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?
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.
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…
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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. 🙂
More Cheesecake Recipes from Restless Chipotle
I love cheesecake! It’s so rich and creamy! Here are some more great cheesecake recipes from Restless Chipotle.
From left to right: Southern Banana Pudding Cheesecake, Holiday Hot Buttered Rum Pecan Pie Cheesecake, Pecan Praline Cheesecake
Red Velvet Cheesecake Recipe
Honestly, this is one of my favorite holiday desserts. It’s so pretty and festive!If you are doing a Christmas dessert buffet consider adding this fruitcake as well. I know – it’s got a bad rep but THIS fruitcake is truly amazing. Sticky and candylike. It’s another holiday classic around here. If you love this recipe please give it 5 stars.
Red Velvet Cheesecake
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
- Preheat oven to 350°F.
- Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.
- Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .
- Beat the sugar and butter in large bowl until light and fluffy.
- Add eggs 1 at a time, beating well blended after each addition.
- Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.
- Put about 1/4 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 both pans for about 20 minutes or until a toothpick comes out clean.
- Cool in pans about 5 minutes and turn out to cool completely.
- 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.
- Cover the bottom of the springform (the one with the cake layer in it) 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 45 minutes.
- Turn oven off and leave door closed for 1 hour. Don’t PEEK!
- Remove from oven, take out of bain marie.
- Let come to room temperature and cover tightly.
- 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
Nutrition
Jocelyn says
I love this cheesecake but am thinking or turning them into cupcakes. Have you ever done that with this recipe? Do you have any tips for converting it from a standard cheesecake look to that of cupcakes? How long would you recommend that I bake them? And would that be at the same temperature?
Marye Audet says
I’ve never done it so I don’t have a clue! Sorry!
Marissa T says
Dang those are good looking fellows!
Debbie says
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?
Marye Audet says
Yes and yes. 🙂 oh… and yes. I’m sure it would be delicious that way!
Debbie says
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?
Yee says
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?
Marye Audet says
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.
Meg says
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!
Marye Audet says
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. 🙂
Nutmeg Nanny says
This is a perfect holiday treat! I love red velvet anything!
Marye Audet says
Thank you so much! Red Velvet is always a hit!
Julianne @ Beyond Frosting says
Oh yum! Red velvet cheesecake!
Marye Audet says
SO good.
Marlynn @ UrbanBlissLife says
This cake looks so festive and perfect for the holidays! I love the combo of red velvet + cheesecake.
Kathy Hester says
Now this is the perfect dessert for my holiday table!!
Arman @ thebigmansworld says
mmm my favorite cake- That looks incredible!
heather @french press says
I;m sure you are going to have a wonderful holiday with your family! enjoy every minute of it. I will be enjoying this red velvet cheesecake with mine 🙂
Ali @ Home & Plate says
This is such a pretty dessert. Perfect for the holidays. I think I would be in trouble if this landed on my table. Yum!
Megan says
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.
Marye Audet says
I think it would be amazing flavor wise but not so attractive? Does that make sense?
Megan says
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!
Marye Audet says
Please do!