Description
This Baked Red Velvet Cheesecake is the perfect combination of a rich, creamy cheesecake and the iconic red velvet cake flavor we all love. With a decadent cheesecake filling on a soft red velvet crust, topped with a smooth cream cheese frosting, it’s the ultimate dessert for Valentine’s Day, anniversaries, or any special occasion. Every bite is a velvety, indulgent treat that will wow your guests!
Ingredients
- Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. - Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cocoa powder (if using) until well combined. Press the mixture into the bottom of the prepared pan to form an even layer. Bake in the preheated oven for 8-10 minutes, then remove from the oven and set aside to cool. - Make the Red Velvet Cake Layer:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, mix together the milk, oil, egg, vanilla extract, and food coloring. Combine the wet and dry ingredients, then stir in the vinegar. Mix until smooth and well combined. Pour the batter over the cooled crust and spread evenly. - Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and flour, and beat until combined. Pour the cheesecake mixture over the red velvet cake layer, spreading evenly. - Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools. Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight for best results. - Prepare the Cream Cheese Frosting (Optional):
While the cheesecake is chilling, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, and beat until fluffy. If the frosting is too thick, add heavy cream 1 tablespoon at a time to reach a spreadable consistency. - Serve:
Once the cheesecake is chilled and set, remove it from the springform pan. If desired, pipe or spread the cream cheese frosting over the top of the cheesecake. Slice and serve chilled for the best texture and flavor.
Instructions
- Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. - Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cocoa powder (if using) until well combined. Press the mixture into the bottom of the prepared pan to form an even layer. Bake in the preheated oven for 8-10 minutes, then remove from the oven and set aside to cool. - Make the Red Velvet Cake Layer:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, mix together the milk, oil, egg, vanilla extract, and food coloring. Combine the wet and dry ingredients, then stir in the vinegar. Mix until smooth and well combined. Pour the batter over the cooled crust and spread evenly. - Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and flour, and beat until combined. Pour the cheesecake mixture over the red velvet cake layer, spreading evenly. - Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools. Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight for best results. - Prepare the Cream Cheese Frosting (Optional):
While the cheesecake is chilling, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, and beat until fluffy. If the frosting is too thick, add heavy cream 1 tablespoon at a time to reach a spreadable consistency. - Serve:
Once the cheesecake is chilled and set, remove it from the springform pan. If desired, pipe or spread the cream cheese frosting over the top of the cheesecake. Slice and serve chilled for the best texture and flavor.
Notes
- Make sure to allow the cheesecake to cool completely before refrigerating it to avoid cracks.
- You can skip the frosting if you prefer a less sweet option, but the cream cheese frosting adds a nice touch of tanginess that complements the sweetness of the red velvet layer.
- If you don’t have a springform pan, you can use a regular cake pan, but be sure to line it well with parchment paper for easy removal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert, Valentine’s Day, Cake
- Method: Baking
- Cuisine: American