Easy Red Velvet Cheesecake Recipe

Perfect for Special Occasions. This red velvet cheesecake is stunningly beautiful and is sure to be a conversation starter at any event!
Rich Creamy Texture. The combination of cheesecake and red velvet provides a delightful melt-in-your-mouth sensation that everyone will love!

Ingredients for Easy Red Velvet Cheesecake

Red Velvet Cake Mix: The foundation of your cheesecake, providing the signature color and flavor.
Water: Needed to prepare the cake mix.
Vegetable Oil: Adds moisture to the cake.
Eggs: Essential for binding the ingredients together and adding richness.
Cream Cheese: The creamy filling that creates the delicious cheesecake layer.
Sour Cream: Adds a tangy flavor to the cheesecake.
Vanilla Extract: Enhances the overall flavor of the cake.
Powdered Sugar: Sweetens the cheesecake filling and adds creaminess.
Cream Cheese Frosting: Optional, for topping your cheesecake for extra sweetness and beauty.

How to Make Easy Red Velvet Cheesecake

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a large bowl, mix the red velvet cake mix, water, vegetable oil, and eggs until well combined.
Pour the cake batter into the prepared springform pan and bake for 25-30 minutes until a toothpick comes out clean. Let it cool.
For the cheesecake layer, beat the cream cheese, sour cream, and powdered sugar together until smooth and creamy. Add vanilla extract and mix well.
Once the cake has cooled, spread the cheesecake filling evenly over the top.
Chill in the refrigerator for at least 4 hours or overnight to firm up.
Before serving, frost with cream cheese frosting if desired and garnish with chocolate shavings.

Tips for Making Easy Red Velvet Cheesecake

Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature for a smoother batter.
Don’t Overmix: When combining the cheesecake layer, mix just until smooth to avoid too much air and cracking.
Chill for Best Results: For the best texture, ensure the cheesecake is well chilled before slicing and serving.

Make-Ahead Instructions

This cheesecake can be made ahead up to 2 days before serving. Simply follow the steps until chilling.
Store tightly covered in the refrigerator to retain freshness.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For avoiding sogginess, keep the crust separate if possible.

Freezing Easy Red Velvet Cheesecake

Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Freeze for up to 2 months, and thaw in the refrigerator overnight before serving.

Reheating Easy Red Velvet Cheesecake

For best results, let the cheesecake sit at room temperature for about 30 minutes before serving.
If desired, you can also microwave a slice for 10-15 seconds to slightly warm it up for a melting effect.

Serving Suggestions

FAQs

Can I use homemade red velvet cake?

Absolutely! Just ensure it is cooled before topping it with the cheesecake filling.

How do I know the cheesecake is set?

The cheesecake should be firm but still have a slight jiggle in the center when you gently shake the pan.

Can I freeze the cheesecake?

Yes! Just follow the recommended freezing instructions to keep it fresh.

What is the best way to cut cheesecake?

Run a sharp knife under hot water, then dry before slicing to get clean cuts.

What can I substitute for sour cream?

You can use Greek yogurt or cream cheese as alternatives if desired.

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Easy Red Velvet Cheesecake Recipe

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