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Slice of Copycat Cheesecake Factory Red Velvet Cheesecake topped with cream cheese frosting.

Red Velvet Cheesecake

A luscious combination of moist red velvet cake and a creamy cheesecake layer, perfect for special occasions or when you're craving something indulgent.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz cream cheese Use full fat and at room temperature for best results.
  • 1 cup sugar
  • 3 large eggs Added one at a time.
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
For the Red Velvet Cake
  • 2 cups all-purpose flour Can substitute with gluten-free blend.
  • 1 cup sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk Can substitute with milk and lemon juice.
  • 1/2 cup oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 tablespoon vinegar
For the Frosting
  • 8 oz cream cheese Use full fat, room temperature.
  • 1/2 cup butter At room temperature.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Cheesecake Layer
  1. Preheat your oven to 325°F (165°C). Line the bottom of a springform pan with parchment and lightly grease the sides.
  2. Beat cream cheese and sugar until smooth.
  3. Mix in eggs one at a time, then stir in sour cream and vanilla.
  4. Pour mixture into the prepared pan and bake until the center has a slight jiggle, about 35 to 45 minutes.
  5. Cool fully, then chill for at least 4 hours, preferably overnight.
Red Velvet Cake Layers
  1. Preheat oven to 350°F (175°C) and grease and line two 8-inch or 9-inch round pans.
  2. In one bowl, mix your dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, mix sugar, oil, eggs, vanilla, buttermilk, and red food coloring.
  4. Stir in dry ingredients until just combined and then stir in vinegar.
  5. Split the batter between pans and bake until a toothpick comes out clean, about 25 to 35 minutes.
  6. Cool completely.
Frosting
  1. Beat cream cheese and butter until smooth.
  2. Add powdered sugar in batches, then stir in vanilla and a pinch of salt.
  3. Chill for 15 minutes if too soft.
Assembly
  1. Place one red velvet layer on a plate and spread a thin layer of frosting.
  2. Add the chilled cheesecake layer, then another thin layer of frosting.
  3. Top with the second red velvet layer and frost the top and sides.
  4. Chill for at least 1 hour before slicing.

Notes

For a decorative touch, add cake crumbs around the edges. This cake keeps well in the fridge for up to 5 days and can be frozen.