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Close-up of a cheesecake slice with red velvet crust, creamy center, raspberry topping, whipped cream rosette, and fresh raspberries on the side.

Red Velvet Cheesecake

A luxurious layered dessert featuring creamy cheesecake and tender Red Velvet Cheesecake swirls on a crunchy graham crust.
5 from 1 vote
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Course: Dessert
Cuisine: American, Fusion
Keyword: Chocolate red velvet cheesecake, Easy red velvet cheesecake recipe, Red velvet cheesecake brownies, Red velvet cheesecake cookies, Red velvet cheesecake cupcakes, Red velvet cheesecake dump cake, Red Velvet Cheesecake ice cream, Red Velvet Cheesecake near me
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 8 minutes
Total Time: 1 hour 28 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $15

Equipment

  • 1 9-inch springform pan (Provides removable sides for easy release)
  • 1 Electric mixer (Hand or stand mixer)
  • 2 Large mixing bowls (One for cheesecake, one for cake batter)
  • 1 Rubber spatula (For scraping bowls)
  • 1 Measuring cups & spoons (Accurate ingredient measurement)
  • 1 Wire cooling rack (To cool crust after prebaking)

Ingredients

  • 1½ cups Graham cracker crumbs - About 10 full crackers finely crushed
  • 5 tablespoon Unsalted butter - Melted
  • 2 tablespoon Granulated sugar - For crust
  • Pinch of salt - For crust
  • 24 oz Cream cheese Full-fat - room temperature
  • 1¼ cups Granulated sugar
  • 3 large Eggs - Room temperature added one at a time
  • 1 teaspoon Vanilla extract
  • ½ cup Sour cream
  • ½ cup Heavy cream
  • 1 cup All-purpose flour
  • 2 tablespoon Unsweetened cocoa powder
  • 1¼ cups Granulated sugar - For cake batter
  • ½ cup Vegetable oil
  • ½ cup Buttermilk
  • 2 large Eggs
  • 2 teaspoon Red food coloring - Or beet juice for natural color
  • 1 teaspoon White vinegar
  • 1 teaspoon Baking soda

Instructions

  • Combine crumbs, butter, sugar, press into pan, bake.
    A slice of red velvet cheesecake on a white plate, drizzled with raspberry sauce, garnished with whipped cream, fresh raspberries, and a mint leaf.
  • Beat cream cheese, sugar, eggs, vanilla, sour cream.
    Smooth cheesecake batter pouring from a mixing bowl onto a pre-baked red velvet cake base in a foil-lined pan.
  • Whisk dry ingredients, blend wet ingredients, combine.
    Creamy cheesecake filling being spooned into the center of a red velvet crust inside a foil-wrapped springform pan on a rustic table.
  • Layer cheesecake and batter, create decorative swirls.
    Overhead springform pan showing a red velvet cheesecake layer topped with a thick swirl of whipped cream next to a vintage spoon on a white wooden surface.
  • Cool completely, then refrigerate overnight before serving.
    Bright red velvet cake batter streaming in concentric circles into a parchment-lined springform pan, highlighting its glossy texture.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 420kcal (21%) | Carbohydrates: 30g (10%) | Protein: 7g (14%) | Fat: 30g (46%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg (38%) | Sodium: 300mg (13%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 20g (22%) | Vitamin A: 600IU (12%) | Vitamin C: 0.5mg (1%) | Calcium: 60mg (6%) | Iron: 1mg (6%)
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