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Decadent Red Velvet Cheesecake with cream cheese frosting and chocolate sauce

Red Velvet Cheesecake Bliss

A delightful dessert combining red velvet cake and creamy cheesecake, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

Red Velvet Cake Ingredients

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

Cheesecake Layer Ingredients

  • 16 oz cream cheese (softened)
  • 0.5 cups sour cream
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour

Topping Ingredients

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh berries
  • Red velvet cake crumbs

Instructions
 

Preparation of Red Velvet Cake Layer

  • Preheat your oven to 350°F (175°C) and grease a round cake pan.
  • In a bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, whisk the buttermilk, egg, vegetable oil, red food coloring, vanilla extract, and vinegar until well blended.
  • Combine the wet and dry ingredients and mix until smooth.
  • Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

Preparation of Cheesecake Layer

  • While the cake cools, beat the softened cream cheese and sour cream until smooth.
  • Add the granulated sugar, eggs, vanilla extract, and flour. Mix until just combined.
  • Pour the cheesecake filling over the cooled red velvet cake in the pan.

Baking and Serving

  • Bake the cheesecake layer for about 45 minutes. The center should be slightly jiggly.
  • Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
  • When ready to serve, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  • Spread the whipped cream on top of the cheesecake layer. Garnish with fresh berries and red velvet cake crumbs.

Notes

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days, or freeze individual slices wrapped in plastic wrap and foil for up to a month. Ensure all ingredients are at room temperature before mixing. Use high-quality red food coloring for the best color.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 34gProtein: 5gFat: 17gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 23g
Keyword Cream Cheese, Dessert, Red Velvet Cake, Red Velvet Cheesecake, Special Occasions
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