Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes Red Velvet Cheesecake 3.9 (18) 15 Reviews 11 Photos If you love red velvet cake, here is a new spin on it. I love cheesecake and thought that this would be a great combo. This recipe can easily be halved, but if you are having a party is is just as easy to make two as one. Enjoy! Submitted by Beth Maples Updated on June 9, 2021 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 1 hr Additional Time: 1 hr Total Time: 2 hrs 15 mins Servings: 16 Yield: 2 9-inch cheesecakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Cake Layer: 2 ½ cups all-purpose flour, sifted 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon unsweetened cocoa powder ½ cup vegetable oil 2 eggs 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 ½ cups white sugar 1 cup buttermilk 2 tablespoons red food coloring 2 tablespoons water Cheesecake Layer: 4 (8 ounce) packages cream cheese, softened 1 ⅔ cups white sugar ¼ cup cornstarch 2 eggs 1 tablespoon vanilla extract ¾ cup heavy whipping cream Directions Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray. Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan. Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes. While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer. Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour. Cook's Tips Garnish the cheesecakes with melted dark chocolate, if desired. Store leftover cake in the refrigerator. I Made It Print 41 home cooks made it! Nutrition Facts (per serving) 555 Calories 32g Fat 59g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 555 % Daily Value * Total Fat 32g 41% Saturated Fat 16g 82% Cholesterol 124mg 41% Sodium 428mg 19% Total Carbohydrate 59g 22% Dietary Fiber 1g 3% Total Sugars 41g Protein 9g 17% Vitamin C 0mg 0% Calcium 81mg 6% Iron 2mg 11% Potassium 143mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.