red velvet cheesecake

Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake Cake from Delish.com is the best.

Red Velvet Cheesecake Cake

Butter, for cake pans

All-purpose flour, for cake pans

8-oz. packages cream cheese,

granulated sugar

eggs

sour cream

tbsp. all-purpose flour

pure vanilla extract

kosher salt

c. (1 stick) butter, softened

c. sugar

https://streaming.hearstdigitalstudios.com/c552925d-e47b-49c7-9212-4a29a264a17b/video_rover_16x9_1080p_hd_1545428510_54195.mp4

Talk about a stunner. This layer cake will sleigh your holiday dessert table.

Our Red Velvet Cheesecake Cake Is Three Layers of Amazingness

Need an easy recipe for holiday truffles? This recipe for Red Velvet Cheesecake Bites from Delish.com is the best.

Red Velvet Cheesecake Bites

(8-oz.) blocks cream cheese, softened

heavy cream

Made these according to the recipe.  Left them in the freezer overnight, trust me they were frozen.  Rolled them in the cupcake crumbs and they were absolutely delicious.  Everyone that had them on Christmas Day raved about them.

Super excited to make these with my family. Quick, rather cheap and sounds wonderful! Now, typically I ignore rudeness, however this time i felt as tho I'm gonna give my opinion! This is simply a recipe, there isn't any need for ugly/rude remarks! Gosh...Kids these day's are rather rude and bullies, seemingly it makes since when adults(who are parents) have kid's just like them! Any how...I appreciate the recipe, as it involves my husband's 2 favorite desserts combined in ONE.

Not sure what went wrong, but mine came out to soft.  And after I froze them the cake did not adhere very well.

I followed the directions to the letter. They turned out perfect. I don't think that you have to adjust the recipe.

Made these for my husband and he loved them. This is a go to snack. For the house or even a party and family gathering. Who knew it would be soooooo good.

Big hit! Loved them! I added powdered sugar and mixed long and chilled in freezer in stainless steel to set up!

Maybe they needed more sugar.. They were not very appetizing

I tried these for a girls holiday get together.  First, I'd suggest to make in the form of cupcakes since that is easier to freeze.  I barely used 1/3 of one 9 inch pan. Maybe I did something wrong? It seemed a bit like too much cream cheese. Maybe I made them too large but they didn't seem to harder. I may throw it back in a bowl with a mixer and redo and try to incorporate more cake crumbs for something tomorrow.

I had no issues with the recipe. I did add more powdered sugar, just to sweeten. I didn't bother trying to make a perfect ball shape, instead I just blobbed it on the parchment paper lol. I let it set up for a full hour in the freezer, and no issues with the cake crumbs sticking. 
I doubled the recipe, so I left some sit in the freezer while I coated the first batch. 
They will be served at my sisters birthday party tomorrow. So, I had my kiddos do the taste test... they loved them. 😊❤

My cheesecake mixture never got stiff peaks and never firmed up, even though I put it in the freezer. It finally got cold enough that I could roll something that resembled balls in the red velvet crumbs. Since it's July Fourth, I tucked a large blueberry in the middle of each. I finally put the finished balls in the freezer and we ate them as frozen treats. They were delicious, and the blueberry in the middle was a fun surprise in taste and texture.

I made these and they never peaked nor did the cheesecake get hard after hours in the freezer.  I followed the recipe to a T. Anyone else have this issue and did you find a way to fix it?? Help please

This recipe is an absolute lie. The cheesecake mixture does not firm up at all and makes a huge mess. Someone clearly left something out of this recipe 0/10 do not reccomend

https://streaming.hearstdigitalstudios.com/c29864a4-4f1c-474b-8907-b5b3a7b2cc49/video_rover_16x9_1080p_hd_1548688325_1117.mp4

Covered in red velvet cake crumbs, these sweet cheese balls are the perfect small bite for any party.

These Red Velvet Cheesecake Bites Are Like Little Balls Of Heaven

This Red Velvet Cheesecake is a creamy and delicious cheesecake with cream cheese frosting and an Oreo crust.

Red Velvet Cheesecake

17 OREO cookies ((don't remove the

(1/2 stick) butter, (melted)

white sugar

(3 packages) cream cheese, (at room temperature)

eggs, (lightly beaten)

cocoa powder

buttermilk

vanilla extract

white vinegar

red food coloring ((two 1-ounce bottles))

cream cheese

(1/2 stick) butter, (at room temperature)

powdered sugar, (sifted)

mint

Stir together the Oreo crumbs, melted butter, and sugar.  Spray the bottom and sides of a 9-inch springform pan with nonstick spray, and then press the crust mixture into the bottom of the pan.  NOTE:  the video for this recipe shows that you have to bake the crust.  That&#x27;s an error.  You DO NOT have to bake the crust!

Preheat the oven to 325°F. Prepare a water bath: Fill a large roasting pan (big enough for springform pan to fit into) with about 1-inch of water. Place in the oven and allow to preheat along with the oven.&nbsp; Alternately, if you don't want to put the cheesecake INTO a water bath, you can put the pan on a lower rack and plan to bake the cheesecake on a rack ABOVE the bath.

PREPARE THE CRUST:

In a large bowl, use an electric mixer to combine the cream cheese and sugar at medium-low speed for 1 minute. Add the eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour the batter into the prepared crust.

PREPARE THE FILLING:

If using the WATER BATH method, take out two sheets of heavy duty foil and layer them on top of one another. Place the springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.  Alternately, if not using a water bath, just place the springform pan on a rack above the pan of water.NOTE: There are a few people who have shared that the water bath method didn&#039;t work well for them-- that it made the crust too soggy. You are welcome to bake this without a water bath. If it cracks on top, it&#039;s okay since you will be covering it with icing.

Bake for 10 minutes; then reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm (it might take 15 minutes more or so... you don&#039;t want the cheesecake to be jiggly in the middle). Turn the oven off. Let the cheesecake stand in oven for 30 minutes. Remove the cheesecake from the oven. Carefully remove the cheesecake from the water bath and place on a wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on the rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove the sides of the springform pan.

BAKING:

Beat the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar and vanilla, beating until smooth. Spread evenly on top of the cheesecake. Garnish, if desired.&nbsp; Keep refrigerated until ready to serve.

PREPARE THE FROSTING:

https://embed.mediavine.com/videos/xjwvloffe48d38olgkss

Red Velvet Cheesecake recipe : this cheesecake flavor is red velvet!  It's creamy and delicious with an Oreo cookie crust and cream cheese frosting on top.

Creamy chocolate chip cheesecake on top of a homemade, from-scratch red velvet cookie crust. Red velvet lover or not, these mini cheesecakes are irresistible!

Mini Red Velvet Cheesecakes

(21 grams) unsweetened cocoa powder

baking soda

salt

(115 grams) unsalted butter, softened to room temperature

(150 grams) packed light or dark brown sugar

(50 grams) granulated sugar

egg,

Tablespoon (15 milliliters) milk

Tablespoon red food coloring (liquid

(336 grams) full-fat cream cheese, softened to room temperature

Tablespoons (30 grams) yogurt*

(67 grams) granulated sugar

(90 grams) mini chocolate chips

Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners. Set aside.

Make the red velvet cookie layer

toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you&#8217;d like the dough to be redder. The dough will be sticky.

Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say &#8220;scant&#8221; because otherwise you won&#8217;t have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.

Make the cheesecake layer

using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.

Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.

Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.

Make ahead tip

Cheesecakes can be frozen up to 2 months&#8211; thaw overnight in the refrigerator before enjoying.

Hi Sally,
I just bought a mini cheesecake pan with bottom that pop out. Do they work well or do I need to put liners in them anyway?

Made with a classic Oreo crust, this Red Velvet Cheesecake is one of the smoothest and creamiest cheesecakes I've ever tasted. It has that light tanginess that's so loved in a red velvet dessert, and the whipped cream cheese topping finishes it off perfectly!

Oreo crumbs)

tbsp (56 grams) butter, melted

oz cream cheese, room temperature (three 8 oz packages)

cup (207 grams) sugar

tbsp (21 grams) cocoa powder

cup (230 grams) sour cream

cup (60 milliliters) buttermilk

tsp white vinegar

tsp vanilla extract

oz red food coloring

oz cream cheese, room temperature

cup (240 milliliters) heavy whipping cream, cold

cup (58 grams) powdered sugar

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Crust

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar and cocoa powder on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and buttermilk and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Add the vinegar, vanilla extract and food color and mix until well combined.

Pour the cheesecake batter into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour 45 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 20-30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the Filling

When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

To make the whipped cream, add the cream cheese to a large mixer bowl and beat until smooth. Set aside.

Add the remaining ingredients to another large mixing bowl and whip on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese in two parts until well combined.

Spread the whipped cream on top of the cheesecake in an even layer.

Refrigerate the cheesecake until ready to serve.

Make the Topping

I recently made this recipe for our delayed family Christmas get together, and OMG was it amazing. It was also the first cheesecake out of my many, many attempts that DID NOT CRACK and I credit it entirely to the baking method laid out in the recipe. It was flavorful but not overbearing and oh so smooth. Cannot recommend this recipe enough!

This Red Velvet Cheesecake combines layers of tender red velvet cake and creamy cheesecake, topped with smooth cream cheese frosting and a sprinkle of red velvet crumbs. Elegant, festive, and indulgent, it’s the perfect dessert for holidays, birthdays, or anytime you want to impress.

all-purpose flour (159 grams)

tbsp unsweetened cocoa powder (not Dutch-process (7.5 grams))

½ tsp baking soda

unsalted butter, softened (113 grams)

sugar (150 grams)

brown sugar (55 grams)

eggs, room temperature

buttermilk, room temperature (120 ml)

tsp vanilla extract

1½ tsp white vinegar

1½ tsp red gel food coloring

cream cheese, softened (453 grams)

brown sugar (73 grams)

sugar (66 grams)

sour cream (60 grams)

cream cheese, softened (75 grams)

unsalted butter (38 grams)

sugar (125 grams)

Preheat the oven to 350ºF. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. If using an 8" pan, make sure it's at least 3" tall. Grease the pan and parchment with spray oil.

To a mixing bowl, add the flour, cocoa powder, baking soda, and salt. Whisk and set it aside.

In another large bowl, or in the bowl of a stand mixer, beat the butter for one minute. Add the granulated and brown sugars and beat for another two minutes.

Add the eggs, one at time, beating until completely incorporated before adding the next one, also scraping the bowl in between.

Add the vanilla, the white vinegar, and the red gel food coloring and mix to combine. If desired, add more food coloring to adjust the depth.

Add one third of the flour mixture to the bowl and mix to combine. Add half of the buttermilk and mix.

Follow with another third of the flour mixture. Add the remaining buttermilk and mix. Scrape the bowl as needed. Add the rest of the flour and mix to combine. Set the batter aside.

Optional: You can save about 1/3 cup of batter and bake in a cupcake tin and then reserve it to crumble on top of the cheesecake to decorate. Bake the single cupcake for about 12 minutes in the preheated 350ºF oven while you make the cheesecake batter.

Red Velvet Cake Batter

In a large mixing bowl, beat the cream cheese for 1 minute. You can use a hand mixer, or a stand mixer with the paddle attachment.

Add the granulated and the brown sugar to the bowl with the cream cheese. Beat to combine for another minute. Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine.

Add the eggs, one at a time, mixing until incorporated before adding the next egg. You can add the vanilla and the salt along with the last egg.

Mix to combine. Set aside until assembly.

Cheesecake Batter

Pour one third of the red velvet batter on the bottom of the prepared pan.

Pour one third of the cheesecake batter right on top, in the center of the pan.

Then, pour another third of the red velvet batter on top.

Follow with another third of the cheesecake batter.

Pour the rest of the red velvet batter, and then finish with the remaining cheesecake batter.

Bake the cheesecake in the oven for about 50 minutes, until the center is just slightly jiggly, but the edges are set. If the cheesecake isn’t done baking in the center yet, but the edges are browning too much, you can cover the pan with foil to prevent any further browning. Just make sure the foil isn’t touching the cheesecake on top.

Turn the oven off, prop the door open and leave the cheesecake inside for another 20 minutes. This will prevent the cheesecake from deflating and sinking.

Remove the cheesecake from the oven. Let it cool down completely, then place it in the fridge overnight, or for at least 6 hours.

Don’t remove the ring from the pan until the cheesecake is done chilling in the fridge.

Assembly

Beat the cream cheese and butter with a mixer in a medium bowl for 30 seconds.

Add the powdered sugar, mix on low until combined, then raise the speed to medium-high, and beat for another minute.

Add the vanilla and mix to combine.

Cream Cheese Frosting

Remove the cheesecake from the refrigerator. Remove the ring, and remove the parchment paper.

Spread the Cream Cheese Frosting on top of the chilled cheesecake. Use a spatula to smooth out the frosting.

Top with the red velvet crumbs from the baked cupcake.

Decoration

I made this today for my son's birthday, he and my husband prefer cheesecake for their birthday cake. I made an Oreo crust and skipped the frosting. The flavor of this cheesecake was really good!!
I do have one change that I would make next time I make this. The middle didn't fully set, I did almost bake it longer since it was more jiggly than it should be but with it being my first time making the recipe I followed it exactly. Next time I would take it out at 45 minutes and cover it with foil since the top did get a little more brown than preferred, then I would bake it another 10-12 minutes. I will definitely be making this again! The middle was mushy but still tastes really good so it still gets 5 stars.

I made this for my daughter’s 13th birthday today. Her request. This is a great recipe and easy to follow. My cake came out beautiful and taste amazing.

This was very good - I followed the recipe to a "T" since it was my first time making it. When we cut into it, the cake batter had mostly separated from the cheesecake part during baking (I have no idea how - I layered it when putting it in) and settled to the bottom; however, it was absolutely delicious.

https://www.youtube.com/watch?v=PWbZD8yDmrA&t=16s

Red Velvet Cheesecake

1¼ cups all-purpose flour (159 grams)
1 tbsp unsweetened cocoa powder not Dutch-process (7.5 grams)
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened (113 grams)
¾ cup granulated sugar (150 grams)
¼ cup light brown sugar (55 grams)
2 large eggs, room temperature
½ cup buttermilk, room temperature (120 ml)
1 tsp vanilla extract
1½ tsp white vinegar
1½ tsp red gel food coloring

Cheesecake Batter
2 cups cream cheese, softened (453 grams)
⅓ cup brown sugar (73 grams)
⅓ cup granulated sugar (66 grams)
¼ cup sour cream (60 grams)
2 large eggs
2 tsp vanilla extract
¼ tsp salt

Cream Cheese Frosting
⅓ cup cream cheese, softened (75 grams)
3 tbsp unsalted butter (38 grams)
1 cup powdered sugar (125 grams)
½ tsp vanilla extract

Instructions

Preheat the oven to 350ºF. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. If using an 8″ pan, make sure it’s at least 3″ tall. Grease the pan and parchment with spray oil.
Red Velvet Cake Batter
To a mixing bowl, add the flour, cocoa powder, baking soda, and salt. Whisk and set it aside.
In another large bowl, or in the bowl of a stand mixer, beat the butter for one minute. Add the granulated and brown sugars and beat for another two minutes.
Add the eggs, one at time, beating until completely incorporated before adding the next one, also scraping the bowl in between.
Add the vanilla, the white vinegar, and the red gel food coloring and mix to combine. If desired, add more food coloring to adjust the depth.
Add one third of the flour mixture to the bowl and mix to combine. Add half of the buttermilk and mix.
Follow with another third of the flour mixture. Add the remaining buttermilk and mix. Scrape the bowl as needed. Add the rest of the flour and mix to combine. Set the batter aside.
Optional: You can save about 1/3 cup of batter and bake in a cupcake tin and then reserve it to crumble on top of the cheesecake to decorate. Bake the single cupcake for about 12 minutes in the preheated 350ºF oven while you make the cheesecake batter.
Cheesecake Batter
In a large mixing bowl, beat the cream cheese for 1 minute. You can use a hand mixer, or a stand mixer with the paddle attachment.
Add the granulated and the brown sugar to the bowl with the cream cheese. Beat to combine for another minute. Scrape the bowl and beat for another 30 seconds.
Add the sour cream and mix to combine.
Add the eggs, one at a time, mixing until incorporated before adding the next egg. You can add the vanilla and the salt along with the last egg.
Mix to combine. Set aside until assembly.
Assembly
Pour one third of the red velvet batter on the bottom of the prepared pan.
Pour one third of the cheesecake batter right on top, in the center of the pan.
Then, pour another third of the red velvet batter on top.
Follow with another third of the cheesecake batter.
Pour the rest of the red velvet batter, and then finish with the remaining cheesecake batter.
Bake the cheesecake in the oven for about 50 minutes, until the center is just slightly jiggly, but the edges are set. If the cheesecake isn’t done baking in the center yet, but the edges are browning too much, you can cover the pan with foil to prevent any further browning. Just make sure the foil isn’t touching the cheesecake on top.
Turn the oven off, prop the door open and leave the cheesecake inside for another 20 minutes. This will prevent the cheesecake from deflating and sinking.
Remove the cheesecake from the oven. Let it cool down completely, then place it in the fridge overnight, or for at least 6 hours.
Don’t remove the ring from the pan until the cheesecake is done chilling in the fridge.
Cream Cheese Frosting
Beat the cream cheese and butter with a mixer in a medium bowl for 30 seconds.
Add the powdered sugar, mix on low until combined, then raise the speed to medium-high, and beat for another minute.
Add the vanilla and mix to combine.
Decoration
Remove the cheesecake from the refrigerator. Remove the ring, and remove the parchment paper.
Spread the Cream Cheese Frosting on top of the chilled cheesecake. Use a spatula to smooth out the frosting.
Top with the red velvet crumbs from the baked cupcake.
Notes
Storage: Store the cheesecake in the fridge, in an air-tight container, for up to 4 days. You can also freeze the cheesecake in an air-tight container for up to 1 month. Let it thaw in the fridge overnight before serving.
Brown sugar: I used light-brown sugar, but you can also use dark brown sugar.

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Top 7 red velvet cheesecake recipes from across the web

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Red Velvet Cheesecake Cake

Red Velvet Cheesecake Bites

Red Velvet Cheesecake

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Red Velvet Cheesecake

Red Velvet Cheesecake

Red Velvet Cheesecake

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