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Red Velvet Cheesecake

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This decadent Red Velvet Cheesecake blends rich red velvet cake with a velvety smooth cheesecake center, topped with whipped cream and garnished with red velvet crumbs—making it a stunning and indulgent dessert for any celebration.

Ingredients

Scale
  • For the Red Velvet Cake Base:
  • 1 box red velvet cake mix (or your favorite homemade recipe)
  • Eggs, oil, and water (as called for on cake mix package)
  • For the Cheesecake Layer:
  • 1 1/4 pounds (20 oz) cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 tsp finely grated lemon zest
  • 1/2 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup sour cream
  • For the Topping:
  • 1 1/2 cups whipped cream or whipped topping
  • Crumbled red velvet cake, for garnish

Instructions

  1. Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
  2. Prepare the red velvet cake batter according to package instructions. Pour into the bottom of the pan and bake for 15 minutes. Let cool slightly.
  3. In a large mixing bowl, beat the cream cheese until smooth. Add sugar, lemon zest, lemon juice, and salt. Beat until fluffy.
  4. Add eggs one at a time, mixing just until combined. Fold in the sour cream.
  5. Carefully pour the cheesecake mixture over the partially baked red velvet layer.
  6. Bake for 50–55 minutes or until the center is just set. Let cool in the oven with the door slightly open for 1 hour.
  7. Refrigerate at least 4 hours or overnight to fully set.
  8. Spread whipped topping over the cooled cheesecake and garnish with crumbled red velvet cake before serving.

Notes

  • Use room temperature ingredients for a smooth cheesecake texture.
  • Wrap the springform pan with foil and place it in a water bath to help prevent cracks.
  • Leftover red velvet cake trimmings can be crumbled and frozen for future garnish use.

Nutrition

Find it online: https://yumfoodusa.com/red-velvet-cheesecake/