Red Velvet Cheesecake Recipe - Allrecipes.com
Red Velvet Cheesecake Recipe
  • READY IN hrs

Red Velvet Cheesecake

Recipe by  

"If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo. This recipe can easily be halved, but if you are having a party is is just as easy to make two as one. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 2 9-inch cheesecakes Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 15 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray.
  2. Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan.
  3. Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes.
  4. While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer.
  5. Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.
Kitchen-Friendly View

Footnotes

  • Cook's Tips
  • Garnish the cheesecakes with melted dark chocolate, if desired.
  • Store leftover cake in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2011

Ok so I made this cake because, my boyfriend loved the one at the cheese cake factory and wanted it for his birthday I could not afford to buy it so I made it. He was in love and so was everyone at the party. I did change one thing however I doubled the red velvet cake recipe and used one 10 1/2'' pan and one 9 1/2'' pan it was perfect and it layered great. I also made my own cream cheese frosting and frosted the sides and then put white and dark chocolate shavings on the sides and top. The cakes obviously had to cook longer but I just watched them to see when done. With the changes everyone got a decent piece and it fed over 20 people. Like I said it was a hit my sister requested I make it for her bridal shower....

 
Most Helpful Critical Review
Dec 11, 2011

OK I did something wrong!! I followed the directions exactly but maybe I misunderstood. I made the red velvet cake part in the 2 pans and then poured half of the cheesecake mixure over each and then realized that the cake part would be baking again. Of course, it burned so after cooling I had to slice off almost the entire cake part from each. Did I somehow misunderstand these directions?

 

12 Ratings

Aug 21, 2011

I loved this recipe in that the taste was wonderful! Family and friends all raved about it. I gave it 4 stars because the instructions (at least for me) were vague. It wasn't clear that I was to pour the cheesecake batter on top of the finished cake halves. Also, I felt as though the bottom of the cake got way over-done and was tough. I will make this recipe again, but when I put it in the oven the 2nd time, I will raise the rack in the oven one space.

 
May 21, 2011

I made a version of this and put the photo here cause this is the closest recipie that I can find that is what I did.

 
Dec 26, 2011

I just made the cake part due to the uneasiness of the vague directions and knew doing this method would not be good but, I did however, made the red velvet cake (very good) but I would have changed the directions of putting wet ingredients first, then slowly add dry ingredients for better blending and not just whisk everything. But still came out well. Then I made Breakstone's New York Cheesecake-fully baked, layered it with white chocolate frosting-the combination was TO DIE FOR!! I still give this a four since the outcome was overall a smash hit!

 
May 14, 2012

I wondered how you could bake a cake twice (once to bake and once while the cheesecake sets) without it being very dry. Answer? I can't. The cake was NOT moist but very dry and having cheesecake on top did not help. I think the recipe is flawed because I'm not a novice baker and I followed the recipe verbatim and it turned out poorly.

 
Jul 11, 2011

This turned out fabulous! Such vibrant color. It pretty much just flew off the plate.

 
Dec 22, 2012

Okay I was looking for a way to combine red velvet cake with cheesecake and this recipe is it!!! I was a little nervous about baking a cake "twice" as some of the others who left reviews were. If you are also nervous I would suggest placing a small pan/bowl of water in the bottom of your oven and everything will be fine! I've made this recipe twice and once it won a work contest! This recipe is a hit!

 

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Nutrition

  • Calories
  • 555 kcal
  • 28%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 428 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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