Insanely Yummy Red Velvet Cheesecake Recipe

It's hard to improve on the classic red velvet cake: Devil's food chocolate in a ruby hue with cream cheese frosting topped with toasted pecans -- heaven! But an ingenious new recipe by Nicole Taylor does just that. What would you say to red velvet cheesecake?


This is a red velvet cake baked with a decadent layer of cheesecake on top, for more of that luscious, cream, just-barely-tart sensation.

Taylor's recipe is inspired by her aunt. "What I know for sure is that my Aunt Jean made a perfect red velvet cake," she says in The Up South Cookbook. "I'll say that it's the one thing that she never burned or fell asleep on." 

More from The Stir: Your Red Velvet Cake Is All Wrong

Red Velvet Cheesecake Recipe

For the cake:

½ cup granulated sugar

¾ cup all-purpose flour, plus 1 tablespoon to coat pan

1½ teaspoons cocoa powder

1 teaspoon baking powder

Small pinch coarse salt

1 large egg

¼ cup sunflower oil

¼ cup coconut oil

½ cup buttermilk

¼ teaspoon vanilla paste

¼ teaspoon red gel food coloring

1 teaspoon butter to coat pan

For the cheesecake:

3 cups cream cheese (24 ounces)

1 cup granulated sugar

¾ cup heavy cream

¼ teaspoon coarse salt

3 large eggs, lightly beaten

1½ teaspoons lemon juice (about ½ lemon)

For the cream cheese frosting:

½ cup cream cheese (4 ounces)

4 tablespoons unsalted butter, softened

½ cup powdered sugar

¼ teaspoon vanilla paste

½ cup chopped pecans


The red velvet cake: Preheat oven to 325°F. In a large bowl, combine all dry ingredients. Whisk together to combine.

In the bowl of your stand mixer, or a large bowl, add the egg and oils. Mix on medium-low for 1 minute to combine.

Add the buttermilk, vanilla, and red gel. Mix on medium-low for 1 minute to combine.

With the mixer on medium-low, slowly add the dry mixture. Mix until the flour is just incorporated.

Butter and flour (shake off excess) a 10-inch springform pan. Pour the batter into the pan and bake for 35 minutes. Let cake completely cool.

The cheesecake: In the bowl of your stand mixer, combine the cream cheese, sugar, heavy cream, and salt. Beat together until thoroughly mixed. Add the eggs, beat together. Stir in the lemon juice. Pour on top of the cooled red velvet cake in the springform pan. Bake at 325 degrees for 45 minutes.

Remove from the oven and cool on a rack. The cheesecake will look slightly golden. Let cool completely.

The cream cheese frosting: In the bowl of your stand mixer or a large bowl, add the cream cheese and softened butter. Mix on medium speed until combined.

Slowly add the powdered sugar, a few spoonfuls at a time. Pour in vanilla paste.

Spread the frosting on the cooled cheesecake and sprinkle the pecans evenly on top of the frosting. Store in the fridge.


Image by Noah Fecks via Countryman Press

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