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Showstopper Creamy Red Velvet Cheesecake with Cream Cheese Frosting

A tall, perfect slice of red velvet cheesecake showing two vibrant red cake layers separated by a creamy cheesecake filling.
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Welcome to My Kitchen! I am sharing my best recipe for a smooth and creamy Red Velvet Cheesecake. This showstopper dessert combines rich red velvet flavor with a tangy, perfect cheesecake filling, topped with classic cream cheese frosting. It is a decadent treat perfect for holidays or birthdays.

Ingredients

Scale
  • 1 3/4 cups crushed chocolate sandwich cookies (like Oreos)
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 box (14.9 oz) red velvet cake mix (plus ingredients listed on box for cake layer)
  • 1 teaspoon vanilla extract
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 4 large eggs
  • 1 cup cream cheese, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (for frosting)

Instructions

  1. Prepare the crust: Mix crushed cookies, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Place pan in the freezer while you prepare the cake layer.
  2. Prepare the red velvet cake layer: Follow the directions on the red velvet cake mix box to prepare the batter. Pour the batter over the chilled crust in the springform pan. Bake the cake layer according to the box directions for a 9-inch round cake. Let the cake cool completely on a wire rack.
  3. Prepare the cheesecake filling: Reduce the oven temperature to 325°F (160°C). In a large bowl, beat the 24 ounces of softened cream cheese, 1 1/2 cups sugar, flour, vinegar, and 1 teaspoon vanilla extract until smooth. Beat in the sour cream. Add the eggs one at a time, beating just until combined after each addition. Do not overmix.
  4. Pour the cheesecake filling over the cooled red velvet cake layer.
  5. Bake the cheesecake: Place the springform pan on a baking sheet. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  6. Cool the cheesecake: Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Prepare the cream cheese frosting: In a medium bowl, beat the 1 cup cream cheese, 2 cups powdered sugar, 1/4 cup butter, and 1 teaspoon vanilla extract until smooth and creamy. Add milk one tablespoon at a time until you reach a spreadable consistency.
  8. Frost the cheesecake: Once chilled, carefully remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top. Garnish with red velvet cake crumbs if desired. Slice and serve cold.

Notes

  • To prevent cracks, use room temperature ingredients for the cheesecake filling.
  • Bake the cheesecake in a water bath for the smoothest texture, though this recipe is designed to work without one.
  • If you want a Cheesecake Factory copycat, use a springform pan for clean edges.

Nutrition

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