Ultimate Red Velvet Cake Cheesecake™

If you’re a fan of indulgent desserts that combine the best of both worlds, then the Ultimate Red Velvet Cake Cheesecake™ is a treat you won’t want to miss. This mouthwatering dessert blends the rich, velvety texture of red velvet cake with the creamy, decadent flavor of cheesecake. It’s the perfect combination of sweetness, tang, and a touch of elegance, making it a show-stopping addition to any occasion. Whether you’re hosting a special event or simply treating yourself to something special, this cake is sure to impress. Let’s dive into how you can create this irresistible dessert that’s bound to become your new favorite.

Red Velvet Cake Cheesecake Recipe

Here’s a simple and delicious Red Velvet Cake Cheesecake recipe that combines the best of both worlds! The rich and moist red velvet cake pairs perfectly with the creamy, tangy cheesecake layer for an unforgettable dessert. For another indulgent treat from the Cheesecake Factory menu, be sure to check out our guide to the Oreo Dream Extreme Cheesecake – a rich and decadent dessert that rivals the Ultimate Red Velvet Cake Cheesecake™!

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Red Velvet Cake Cheesecake Ingredients

For the Red Velvet Cake:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp cocoa powder
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar

For the Cheesecake Layer:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract

Step 1: Prepare the Red Velvet Cake Layer

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a medium bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
In a separate bowl, combine buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and mix until smooth.
Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let it cool completely.

Step 2: Prepare the Cheesecake Layer

In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and flour.
Once the red velvet cake has cooled, pour the cheesecake batter on top of the cake layer in the springform pan.
Bake at 325°F (163°C) for 50-60 minutes, or until the center is set but slightly wobbly.
Let the cheesecake cool in the pan for 1 hour, then refrigerate for at least 4 hours, preferably overnight.

Step 3: Make the Cream Cheese Frosting

Beat the cream cheese and butter until smooth.
Gradually add powdered sugar, one cup at a time, and mix until fluffy.
Stir in the vanilla extract.

Step 4: Assemble the Cake

Once the cheesecake has chilled, spread the cream cheese frosting on top, smoothing it out evenly.
Carefully remove the sides of the springform pan.
Slice and enjoy your Ultimate Red Velvet Cake Cheesecake™.

Conclusion

The Ultimate Red Velvet Cake Cheesecake™ is truly a showstopper dessert, blending the flavors of two beloved cakes into one unforgettable treat. Whether you’re serving it at a celebration or enjoying a slice with a cup of coffee, this cake is sure to impress with its rich, velvety texture and creamy cheesecake layer. By following this simple recipe, you can create a dessert that’s not only visually stunning but also deliciously indulgent. So, roll up your sleeves, grab your ingredients, and treat yourself to a slice of this heavenly dessert – it’s guaranteed to become a favorite.

FAQs

Yes! This cake actually tastes better when it has had time to set in the fridge. You can prepare it a day or two ahead of your event, allowing the flavors to meld and the cheesecake layer to firm up.

While red is traditional for a Red Velvet Cake, you can experiment with other food coloring options to create a fun twist. Just keep in mind that the flavor of the cake will remain the same, and the color will only affect the visual appearance.

Yes, you can substitute the cream cheese with a dairy-free alternative like coconut cream cheese and use non-dairy butter for the frosting. Be sure to check other ingredients for dairy-free options as well.

To prevent cracks, be sure not to overmix the cheesecake batter and avoid opening the oven door while baking. Additionally, cooling the cheesecake slowly in the oven (turn off the heat and let it sit for 1 hour) helps minimize cracks.

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before serving.

Store any leftovers in an airtight container in the fridge for up to 5-7 days. The cake will stay fresh and delicious, especially if it’s served chilled!