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Melany

Red Velvet Cheesecake is a must-try dessert recipe!

Red Velvet Cheesecake is the ultimate celebration dessert—a dreamy combination of moist red velvet cake and rich vanilla cheesecake, topped with fluffy whipped cream. This show-stopping treat is perfect for holidays, birthdays, or whenever you want to impress. With its vibrant layers and luscious texture, it’s as beautiful as it is delicious.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Red Velvet Cake Layer1 box red velvet cake mix plus ingredients called for on the box
  • Cheesecake Layer16 ounces cream cheese softened1⅓ cups granulated sugar4 large eggs⅔ cup sour cream2 tablespoons all-purpose flour2 teaspoons vanilla extract½ teaspoon kosher salt
  • Whipped Cream Topping2 cups heavy whipping cream4 tablespoons powdered sugar2 teaspoons vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Prepare the red velvet cake batter according to the box instructions. Pour the batter into the prepared pan and bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  3. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition.
  5. Mix in the sour cream, flour, vanilla extract, and salt until the batter is smooth.
  6. Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan.
  7. Bake at 350°F for 55–65 minutes, until the edges are set and the center has a slight jiggle.
  8. Cool on a wire rack to room temperature, then freeze the cheesecake for 1 hour to help it firm up.
  9. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  10. Spread the whipped cream evenly over the chilled cheesecake. Optionally, pipe decorative swirls and sprinkle red velvet cake crumbs on top for a festive finish.

Notes

Make sure the red velvet cake is fully cooled before adding the cheesecake layer to avoid sinking.
Chilling the cheesecake in the freezer helps achieve clean slices.
Store leftovers in the refrigerator for up to 5 days—this dessert actually tastes even better the next day!

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