If you're a fan of red velvet you have to try this delicious dessert recipe!
Table of Contents
❤️ Why you'll love it
- Beautiful bold red color that really stands out.
- Rich, creamy, and decadent-tasting and perfect for special occasions.
- A fool-proof recipe that's easy to make, and doesn't crack in the oven.
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.
It's SO easy to make and even easier if you take a couple of days to do the steps.
In fact, you could use a cake from a bakery if you were really short on time.
It's so versatile - next time try an Oreo crust instead of the cake crust!
🧾 Ingredients
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- Red Velvet Cake or a mix
- Cream cheese
- Sour cream
- Sugar
- Vanilla extract
- Eggs
- Heavy cream
- White chocolate or cheesecake instant pudding mix
🔪 Instructions
- Mix together the cheesecake layer until smooth.
- Add cheesecake mixture into the prepared pan and bake at 375 degrees for 50 minutes in a water bath.
- Top with the creamy topping and red velvet cake crumbs.
- Chill in the fridge overnight.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
Cheesecakes can be stored tightly covered with plastic wrap in the fridge for up to five days.
📖 Variations
- Use chocolate cake, if you want a chocolate cheesecake recipe.
- Try adding berries to the top of the cooked cheesecake for a sweet fruity flavor.
- Instant of cake crumbs on top of the cheesecake you could add red velvet cookies.
- Instead of a red velvet cake crust, you can use an Oreo cookie crust instead - like I did with this white chocolate peppermint bark cheesecake.
💭 Tips
Expert Tip: All ingredients should be room temperature before you start making your cheesecake.
- Follow all the directions carefully.
- Never mix cheesecake at high speed. It adds air to the batter and you lose that dense creaminess that cheesecakes are known for. Always use low speed.
- It's important to bake cheesecake in the water bath so don't skip it.
- If you want the pretty color you have to use red food coloring. There's no other way.
- 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 a paper towel over the top of the cake before wrapping it with plastic wrap and chilling. This will keep the top dry and help guard against cracking.
👩🍳 FAQs
Yes, it freezes well for up to 3 months.
Yes, chocolate is what gives red velvet cake such a rich taste.
No, you need to use full-fat cream cheese. Low fat cream cheese will change the texture of your cheesecake.
📚 Related recipes
If you love cheesecake recipes here are some of my favorites.
- Reese's Peanut Butter Cheesecake is bursting with peanut butter flavor.
- Cinnamon Roll Cheesecake is ooey, gooey, and filled with warm spice and sweet flavors.
- You can never go wrong with a classic cheesecake like this Plain NY Style Cheesecake.
- Nothing says comforting southern dessert more than a Pecan Pie Cheesecake.
- We love this banana pudding cheesecake!
🍽️ Serve with...
- Red Velvet Martini is a boldly colored drink that would taste amazing with red velvet desserts.
- Crockpot Swiss Steak is an easy meal that is perfect to go along with this rich dessert.
- Lasagna soup is hearty and comforting and a great way to warm up a chilly night.
📞 The last word
Y'all. When I don't have a lot of time I head for the red velvet poke cake but if I have a bit of wiggle room?
It's this red velvet cheesecake all the way.
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 flavor from the batter.
An added plus was that the red velvet cake helped break up the richness of it.
It was nothing short of fantabulous.
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?
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!
Check out this collection of red velvet recipes!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Red Velvet Cheesecake
Print Pin Recipe Save Recipe Rate RecipeIngredients
Cheesecake
- red velvet cake, prepared but not baked
- 32 oz cream cheese
- 16 oz sour cream
- 2 cups sugar
- 2 teaspoon vanilla
- 6 eggs
Topping
- ½ cup heavy cream
- 1 teaspoonful white chocolate instant pudding mix
- 2 tablespoons of sugar as needed
Instructions
Cheesecake
- Prepare the red velvet cake batter.
- Preheat oven to 375F
- Put about ¼ 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 cakes 20 minutes or until firm and done.
- Break the cake (NOT the one in the springform) into large chunks and set aside.
- Beat the cheesecake ingredients together until smooth.
- Reserve about ½ cup cake crumbs for the top.
- Fold the remaining cake chunks into cheesecake batter.
- Pour cheesecake mixture into the springform pan.
- Cover the bottom of the springform 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 50 minutes.
- Turn oven off and leave door closed for 1 hour. Don’t PEEK!
- Remove from oven, take out of the water bath.
- Let come to room temperature.
- Cover tightly and 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
- Follow all the directions carefully.
- 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 a paper towel over the top of the cake before wrapping it with plastic wrap and chilling. This will keep the top dry and help guard against cracking.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
This recipe was originally published in June 2011. Last updated January 18, 2022 for better information and new images.
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.
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?
Renee's Kitchen Adventures says
oh my gosh, I don't know if I could handle my kids being gone for 3 years! This is def a reason for such a special celebration cake!
Marye Audet says
I have 3 in the military so it's what I live with. 🙂
Gregg says
I just tried this recipe, step by step. But the whole cheesecake came out undercooked. It was a heartbreak because it looked fantastic. Are you sure about the cook times and the temperature? (I'm certain that you are correct as other people who have left messages seem to have it right). Otherwise, I can't imagine where I went wrong.
Marye Audet says
Oh no! Yes it is correct. It is possible your oven temperature is off, it may have needed to cook a little longer. I am so sorry! If you want to go over it step by step to see if we can figure out what the problem was message me on the restless chipotle facebook. 🙂
Brenda Wilson says
Baked your Honey Buttermilk Bread....it was fantastic and a winner according to my husband. Love all your comment by you and your sweet admirers.
Nat says
Wow, your home made cake look pretty much shop bought. This has given me a heap of confidence that I can get it looking and tasting great. Thanks:)
Lauren says
Despite having wrapped several layers of foil to avoid water leaking in, when I took it out of the bath there was water pooled in the bottom. Hours of work and I am worried it will be soggy. I have a 9" pan and all the batter fit but now it's cracking as it cools due to moisture from the bottom. The foil wasnt wise enough on both ends.
Marye Audet says
I usually have to piece the foil together, lay 2 pieces side by side and fold the seam so it makes one big sheet.
Judy says
Hi, I am a professional baker. I used the 9 x3 spring form and even though I left out about 2 1/2 cups of cake I, too, found that I needed some ramekins so as not to waste any of this goodness! I know these posts are old but I'm curious as to know if you figured out exactly how much cake to batter ratio you used?
Can't wait to serve this to my friends!
Thanks,
Judy
Marye Audet says
Judy - I have not had a chance to remake this but I am thinking that I used a 10" instead of a 9".
Heather says
I just put this in the oven and had a lot of batter. I am thinking it would be better made in a 10" pan. We will see what happens, though I hate wasting batter that is so creamy!
Marye Audet says
Some people have mentioned that, Heather. I wonder if my pan sides are higher than most?
Kim Goodwin says
I am eagerly awaiting the final product when they come out of the oven shortly. I wondered however, if I mis-understood some of the instructions. I had way too much cheese cake batter for a 9" spring form pan. I had to fashion a quick crust for an additional 10" spring form pan in order to use up what didn't fit in the 9" inch. I made sure I used only the ingredients in the recipe. Not sure what went wrong, but I think when the cake was added - it just took up more space?
Marye Audet says
You may have added too much cake? Not sure. let me know how it comes out. 🙂
Sabrina says
Hello:) I am so excited to attempt this tomorrow for Christmas:) my silly question is when you say cover tightly?? What do you mean?? Yes this is my first time making cheesecake:) what is your whipped cream recipe??
Marye Audet says
I lay folded paper towels over the top, seal with plastic wrap and then cover with aluminum foil. Whipped cream is 1 pint heavy cream plus 3-4 tablespoons sugar and 1/2 teaspoon of vanilla. Put your cream, bowl, and mixer whip in the freezer for about 10 minutes and then beat it until soft peaks form. Don't over beat it or you will have butter.
Amy says
This recipe looks awesome i really want to bake it but im a bit comfused on what the best way to combine the cake and cheesecake?
Marye Audet says
You fold the cake into the cheesecake batter before baking.
Emily says
This looks great!!! Two questions- what kind of whipped cream did you use? Is it ok to top with the cream cheese and crumbled cake a day before serving? Or should I wait and top it right before serving? Also, if need be, do you think the recipe would work with a nice red velvet cake mix?
marye says
Emily - I whip up heavy cream with a little sugar and a drop of vanilla. I don't care for artificial whipped products. You could probably use the whipped cream in a can but honestly the real stuff is better. I would top it within 30 minutes of serving. It will work with a cake mix... the flavor may not be as intense and you may not get the same color.
monica says
What type of crust did you use and you said a 9" springform pan?
marye says
I used a 9" spring form. You bake a thin layer of the red velvet batter in the bottom of it, then top it with the cheesecake mixture and bake as directed. For more details double check the step by step in the recipe
dora says
just put this in the oven! however, it made enough cheesecake for TWO cheesecakes!
marye says
your pan must be smaller than mine. 🙂
Shar says
My morning cup of coffee hasn't kicked in, so maybe I missed this. What size cheesecake pan did you use? Mine is on the small side and I often have leftover batter or have to scale down the recipe. From the looks of this cake, having too much will NOT be a problem!
marye says
That was a 9" I believe. Let me know what you think of it - I thought it was delicious. You know, if you have extra batter you can pour it into greased custard cups and bake them in a water bath.
Bambi says
This looks wonderful and I'm excited to try it. I do have a question, though. Did I miss the point at which you insert the crust that you made for the cheesecake the day before? Does that go on the bottom of the springform pan before I pour the cheesecake batter in? Or am i turning out my cooled cheesecake onto the crust? Thanks!
marye says
I reread my instructions and they were not clear - so I rewrote them. So sorry! You break up ONLY the cake in the 13x9 inch pan..The layer in the springform pan stays intact - it is the crust. I hope this is clear now. 🙂
Kim Bee says
I think this is the most beautiful cake I've ever seen. I am seriously drooling. This is fantastic. I am your newest follower.
Sasha @ The Procrastobaker says
What an ingenious and unique idea! i bet your son was completely made up with this 🙂
Ceinwyn says
Wow! My favorite and hubby's favorite combined! I can't wait to try it. I hope your visit goes well and the time doesn't go by too quickly.
bellini says
Welcome home Chris. I am sure there are plenty of excited smiles and laughter at the Restless Chipotle household today!
Carolyn says
Oh. My. Goodness. I think I've died and gone to heaven. I'm coming over!! =) Enjoy your time with your son--the internet will still be here when he leaves! lol Happy Wednesday!