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Red Velvet Cheesecake

Chef Bella
Red Velvet Cheesecake combines the richness of red velvet cake with a creamy cheesecake filling, topped with a luscious cream cheese frosting. It's the perfect dessert for any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the Red Velvet Cake:

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

For the Cheesecake Filling:

  • 3 cups cream cheese softened
  • 1 cup sour cream
  • 3/4 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract

For the Cream Cheese Frosting:

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 325°F (163°C). Grease two 9-inch round pans.
  • Make the red velvet cake: Mix dry ingredients, then add wet ingredients and stir until smooth. Divide batter between pans and bake for 25-30 minutes.
  • Prepare cheesecake filling: Beat cream cheese and sour cream, then add sugar, eggs, and vanilla. Pour over the cakes and bake for 45 minutes to 1 hour.
  • Make frosting: Beat butter and cream cheese, then add powdered sugar and vanilla. Frost the cooled cakes.
  • Chill and serve: Refrigerate for 2 hours before serving.