Layers of tender red velvet cake sandwich velvety cheesecake in this absolutely decadent Red Velvet Cheesecake. A homemade riff on the massively popular Cheesecake Factory version.
Course: Dessert | Cuisine: American | Prep Time: 1hour | Cook Time: 1 hour 50 minutes | Resting time: 4 hours | Total Time: 6 hours 50 minutes | Servings: 16 servings | Calories 669
Ingredients
For the Cheesecake:
- 16 ounces cream cheese at room temperature
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- Pinch salt
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 2 eggs at room temperature
For the Red Velvet Cake:
- ½ cup unsalted butter at room temperature
- 1½ cups granulated sugar
- 2 eggs
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- 6 tablespoons red food coloring liquid
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
For the Cream Cheese Frosting:
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 16 ounces cream cheese chilled and cut into 16 pieces
