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Red velvet cheesecake with layered cake base and cream cheese frosting on a white stand

Red Velvet Cheesecake

This cheesecake factory red velvet cheesecake copycat features layered red velvet cake, creamy cheesecake filling, and cream cheese frosting for a bakery-style dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

  • 1 cup All-purpose flour
  • 2 tbsp Cocoa powder
  • 1 cup Granulated sugar
  • 2 piece Large eggs
  • 1/2 cup Vegetable oil
  • 1 tbsp Red food coloring
  • 450 g Cream cheese, softened
  • 1/2 cup Sour cream
  • 1 tsp Vanilla extract
  • 1 cup Powdered sugar

Method
 

  1. Preheat the oven to 350°F / 175°C and grease a 9-inch springform pan.
  2. Whisk together flour, cocoa powder, 1/2 cup sugar, 1 egg, oil, and red food coloring until smooth, then pour into the pan and bake for 25 minutes until a toothpick comes out clean.
  3. Beat cream cheese, sour cream, 1/2 cup sugar, 1 egg, and vanilla until smooth, then pour over the cooled cake layer.
  4. Bake at 325°F / 160°C for 50 minutes until the center is just set, then turn off the oven and let the cheesecake cool inside for 1 hour.
  5. Refrigerate for at least 4 hours or overnight until fully chilled and firm.
  6. Beat remaining cream cheese with powdered sugar until fluffy, then spread or pipe over the chilled cheesecake before slicing.