red velvet cheesecake
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Red Velvet Cheesecake

Bright pieces of red velvet cake are stirred in to a creamy cheesecake batter and then poured onto a red velvet crust.
Course Dessert
Cuisine American - Southern
Keyword cream cheese, creamy, red, red velvet, sweet, tangy
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chilling 8 hours
Total Time 1 hour 45 minutes
Servings 16 servings
Calories 590kcal
Author Marye Audet-White


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


  • 32 oz cream cheese
  • 16 oz sour cream
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 6 eggs


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



  • 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)


  • 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.


  • 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.


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


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