Red Velvet Cheesecake Layer: 12 Reasons to Indulge

Name: Red Velvet Cheesecake Layer: 12 Reasons to Indulge
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 2 cups chocolate cookie crumbs (like Oreos, without the filling); ½ cup unsalted butter, melted; 2 ½ cups all-purpose flour; 1 ½ cups sugar; 2 tablespoons cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 ½ cups buttermilk (or milk + 1 tablespoon vinegar); 1 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 teaspoon white vinegar; 1–2 tablespoons red gel food coloring (Adjust amount to preference); 16 oz cream cheese, softened; ½ cup sugar (for cheesecake layer); 2 large eggs (for cheesecake); 1 teaspoon vanilla extract (for cheesecake); ½ cup sour cream or heavy cream; 16 oz cream cheese, softened (for frosting); 1 cup unsalted butter, softened (for frosting); 4 cups powdered sugar; 2 teaspoons vanilla extract (for frosting); ½ cup strawberry or raspberry jam; 2 tablespoons water; 1 teaspoon lemon juice; red velvet crumbs from cake trimmings (for decoration); extra frosting for piping

by basmer

20 de December de 2025

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Red Velvet Cheesecake Layer is an indulgent dessert that combines the richness of cream cheese with delightful red velvet cake layers, perfect for special occasions or family treats. This cake is not just a feast for the eyes with its beautiful red layers; it’s a treat for the taste buds as well. With its creamy texture and rich flavor, it has become a favorite among dessert lovers. Let’s dive deeper into why this dessert is so beloved and how you can create it at home!

Why You’ll Love This Red Velvet Cheesecake Layer

This decadent dessert is a fusion of flavors and textures that will elevate any gathering. Here are a few reasons why you’ll love this Red Velvet Cheesecake:

Visual Appeal: The vibrant red layers topped with creamy frosting make it a showstopper.
Rich Flavors: The combination of chocolate and cream cheese creates a unique flavor profile.
Versatile Dessert: Perfect for birthdays, holidays, or just a special treat.
Easy to Customize: You can add toppings like fruits or chocolate for an extra flair.
Impressive Presentation: Layered cakes always look elegant on a dessert table.
Comfort Food: It’s the kind of dessert that brings back memories and creates new ones.

This Red Velvet Layer Cake is not just a dessert; it’s an experience that invites you to indulge and savor every bite. With its roots in American cuisine, it’s a beloved classic that many enjoy.

Ingredients for Red Velvet Cheesecake Layer

Gather these items:

2 cups chocolate cookie crumbs (like Oreos, without the filling)
½ cup unsalted butter, melted
2 ½ cups all-purpose flour
1 ½ cups sugar
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups buttermilk (or milk + 1 tablespoon vinegar)
1 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon white vinegar
1–2 tablespoons red gel food coloring (Adjust amount to preference)
16 oz cream cheese, softened
½ cup sugar (for cheesecake layer)
2 large eggs (for cheesecake)
1 teaspoon vanilla extract (for cheesecake)
½ cup sour cream or heavy cream
16 oz cream cheese, softened (for frosting)
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 teaspoons vanilla extract (for frosting)
½ cup strawberry or raspberry jam
2 tablespoons water
1 teaspoon lemon juice
red velvet crumbs from cake trimmings (for decoration)
extra frosting for piping

How to Make Red Velvet Cheesecake Layer Step-by-Step

Step 1: Mix the chocolate cookie crumbs with the melted butter until the mixture looks like wet sand.
Step 2: Firmly press this mixture into the bottom of a 9-inch springform pan.
Step 3: Bake in a preheated oven at 350°F (175°C) for about 10 minutes and let it cool completely.
Step 4: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Step 5: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Step 6: In another bowl, combine the sugar, vegetable oil, eggs, buttermilk (or milk with vinegar), white vinegar, vanilla extract, and red gel food coloring. Mix until smooth.
Step 7: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Step 8: Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes. Let the cake layers cool completely.
Step 9: Beat the softened cream cheese and sugar in a medium bowl until smooth and creamy.
Step 10: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully combined.
Step 11: Pour the cheesecake mixture over the cooled cookie crust and bake at 325°F (160°C) for 40 to 45 minutes until set with a slight jiggle in the center.
Step 12: Let it cool completely, then chill in the refrigerator.
Step 13: Place one red velvet cake layer on your serving plate and spread a thin layer of cream cheese frosting on top.
Step 14: Add the chilled cheesecake layer and spread a light frosting layer on top to help secure the next cake layer.
Step 15: Add the second red velvet cake layer on top and frost the entire cake with the leftover cream cheese frosting.
Step 16: Warm the strawberry or raspberry jam with water and lemon juice over low heat until pourable.
Step 17: Allow it to cool slightly before gently pouring it over the top of the cake, drizzling down the sides.
Step 18: Decorate with piped cream cheese frosting, red velvet crumbs from trim, and dark chocolate chips.

Pro Tips for the Best Red Velvet Cheesecake Layer

Keep these in mind:

This cake is best served chilled.
You can adjust the food coloring based on your desired shade of red.
Store leftovers in the refrigerator.
For an extra touch, drizzle a Red Velvet Cheesecake with Ganache on top.
Ensure all ingredients are at room temperature for the best mixing results.

Best Ways to Serve Red Velvet Cheesecake Layer

This dessert can be served in various delightful ways:

Pair it with a scoop of vanilla ice cream for an extra creamy experience.
Serve it with fresh berries on the side to balance the richness.
For a fun twist, try a Cheesecake Red Velvet Dessert with layers of whipped cream and fruit.

How to Store and Reheat Red Velvet Cheesecake Layer

This dessert can be stored in the refrigerator for up to a week. Make sure to cover it well to keep it fresh. If you want to enjoy it warm, you can microwave individual slices for about 15-20 seconds.

Frequently Asked Questions About Red Velvet Cheesecake Layer

What’s the secret to perfect Red Velvet Cheesecake Layer?

The key to a perfect Red Velvet Cheesecake is in the mixing. Ensure that your ingredients are at room temperature for a smooth batter, and don’t overmix to keep the cake light and fluffy.

Can I make Red Velvet Cheesecake Layer ahead of time?

Yes, this dessert can be made a day in advance. Just be sure to keep it refrigerated until you are ready to serve, as it tastes best when chilled.

How do I avoid common mistakes with Red Velvet Cheesecake Layer?

Common mistakes include using cold ingredients and overbaking. Always allow your ingredients to reach room temperature, and check for doneness before the time is up to ensure a moist cake.

Variations of Red Velvet Cheesecake Layer You Can Try

If you’re looking to mix it up, consider these variations:

Red Velvet Cheesecake with Cream Cheese Frosting: A classic pairing that enhances the flavor.
Layered Red Velvet Cheesecake: Add more layers for a taller cake with different flavors.
Decadent Red Velvet Cheesecake Recipe: Incorporate chocolate ganache for a rich finish.

This Red Velvet Cheesecake Layer is sure to impress your family and friends, making it a perfect centerpiece for any celebration!

Red Velvet Cheesecake Layer: 12 Reasons to Indulge

Author: basmer
Total Time: 145 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

An indulgent dessert combining the richness of cream cheese with delightful red velvet cake layers, perfect for special occasions or family treats.

Instructions

Mix the chocolate cookie crumbs with the melted butter until the mixture looks like wet sand.
Firmly press this mixture into the bottom of a 9-inch springform pan.
Bake in a preheated oven at 350°F (175°C) for about 10 minutes and let it cool completely.
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, combine the sugar, vegetable oil, eggs, buttermilk (or milk with vinegar), white vinegar, vanilla extract, and red gel food coloring. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes. Let the cake layers cool completely.
Beat the softened cream cheese and sugar in a medium bowl until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully combined.
Pour the cheesecake mixture over the cooled cookie crust and bake at 325°F (160°C) for 40 to 45 minutes until set with a slight jiggle in the center.
Let it cool completely, then chill in the refrigerator.
Place one red velvet cake layer on your serving plate and spread a thin layer of cream cheese frosting on top.
Add the chilled cheesecake layer and spread a light frosting layer on top to help secure the next cake layer.
Add the second red velvet cake layer on top and frost the entire cake with the leftover cream cheese frosting.
Warm the strawberry or raspberry jam with water and lemon juice over low heat until pourable.
Allow it to cool slightly before gently pouring it over the top of the cake, drizzling down the sides.
Decorate with piped cream cheese frosting, red velvet crumbs from trim, and dark chocolate chips.