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Classic Layered Red Velvet Cheesecake

A tall, moist slice of red velvet cheesecake showing three layers of deep red cake alternating with thick layers of white cream cheese frosting.
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A rich, layered dessert combining a moist red velvet cake base with a smooth, tangy cheesecake filling, topped with cream cheese frosting.

Ingredients

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  • 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup buttermilk
  • 1 tablespoon red food coloring (gel preferred)
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix the crushed cookies and 1/4 cup melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8 minutes. Set aside to cool slightly.
  3. Prepare the red velvet cake layer: In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
  4. In a large bowl, cream together 1 cup sugar and 1/2 cup softened butter until light and fluffy. Beat in 2 eggs one at a time. Stir in 1 teaspoon vanilla extract and vinegar.
  5. In a small bowl, mix the buttermilk and red food coloring until the color is uniform.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
  7. Pour the red velvet batter over the cooled crust in the springform pan.
  8. Prepare the cheesecake filling: Beat the softened cream cheese, 1/2 cup sugar, sour cream, and 1 teaspoon vanilla extract until smooth. Beat in 2 eggs one at a time until just incorporated. Do not overmix.
  9. Gently pour the cheesecake filling over the red velvet batter layer.
  10. Bake at 350°F (175°C) for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  11. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  12. Remove from the oven and cool completely on a wire rack. Then, chill in the refrigerator for at least 4 hours, or preferably overnight.
  13. Prepare the frosting: Beat the powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth and spreadable.
  14. Spread the cream cheese frosting over the chilled cheesecake before serving. Remove the springform ring carefully.

Notes

  • Use gel food coloring for the most intense red color without thinning the batter.
  • For a smoother cheesecake filling, bring the cream cheese, sour cream, and eggs to room temperature before mixing.
  • If you prefer a cleaner slice, run a thin knife dipped in hot water around the edge before releasing the springform pan.

Nutrition

Find it online: https://recipesfleet.com/red-velvet-cheesecake-recipe/