Red Velvet Cheesecake

Red Velvet Cheesecake

Beth Maples 0

"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!"

Ingredients 2 h 15 m {{adjustedServings}} servings 555 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Caramel Macchiato Cheesecake

What’s cooking in Janesville? Creamy cheesecake with a splash of coffee.

Spring Mini Cheesecake

These individual desserts are as fun as they are delicious.


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

Your rating


Reviews 10

  1. 12 Ratings


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....

Zoe's Nonnie

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?


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.