If you’re a dessert lover who adores the rich, velvety texture of cheesecake combined with the vibrant color and distinctive flavor of red velvet cake, this Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe is going to be your new best friend. It brilliantly layers dense, creamy cheesecake with soft red velvet cake for a stunning, show-stopping dessert that tastes just like the iconic Cheesecake Factory original. Every bite delivers a perfect balance of tangy cream cheese, cocoa notes, and moist cake, making it ideal for celebrations or any time you want to impress friends and family with your baking prowess.
Ingredients You’ll Need
This recipe blends classic baking essentials with a few special touches to achieve its signature texture and color. Each ingredient plays a crucial role—from the cream cheese that gives the cheesecake its luxurious creaminess, to the cocoa powder and red food coloring that give the cake layer its unmistakable red velvet charm.
- 16 ounces cream cheese (at room temperature): Ensures a smooth and creamy cheesecake base without lumps.
- ⅔ cup granulated white sugar: Adds sweetness to the cheesecake layer, balancing the tang of cream cheese.
- Pinch of salt: Enhances all the flavors, making the sweetness more rounded.
- 2 large eggs: Bind the cheesecake layer together for a rich, firm texture.
- ⅓ cup sour cream: Adds moisture and a slight tang to deepen flavor complexity.
- ⅓ cup heavy whipping cream: Contributes to a velvety smooth cheesecake.
- 1 teaspoon vanilla extract: Lifts flavors with sweet, floral notes.
- 2 ½ cups all-purpose flour: The structural foundation of the red velvet cake layer.
- 1 ½ cups granulated white sugar: Sweetens the cake and helps create a tender crumb.
- 3 tablespoons unsweetened cocoa powder (not Dutch process): Provides that subtle chocolate flavor classic to red velvet.
- 1 ½ teaspoons baking soda: Leavens the cake, keeping it light and airy.
- 1 teaspoon salt: Balances sugar and cocoa, amplifying overall taste.
- 2 large eggs (at room temperature): Help bind the cake ingredients and add richness.
- 1 ½ cups vegetable oil: Ensures the cake stays moist and tender.
- 1 cup buttermilk: Adds acidity to react with baking soda and gives a slight tang.
- ¼ cup red food coloring (two 1-ounce bottles): Delivers that signature bright red color that makes red velvet so eye-catching.
- 2 teaspoons vanilla extract: Complements the cocoa and balances flavors in the cake.
- 2 teaspoons white vinegar: Reacts with baking soda to add lift and enhances the red hue.
- 16 ounces cream cheese (at room temperature): For the luscious, smooth frosting layer.
- 2 ½ cups powdered sugar (sifted lightly): Sweetens and thickens the frosting while keeping it silky.
- ½ cup unsalted butter (at room temperature): Creates a creamy, fluffy frosting texture with rich flavor.
- 1 tablespoon vanilla extract: Adds depth and warmth to the frosting.
- White chocolate (for garnish): Optional, but adds a beautiful finishing touch with extra sweetness and elegance.
How to Make Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Step 1: Prepare the Red Velvet Cake Batter
Start by whisking together the all-purpose flour, sugar, cocoa powder, baking soda, and salt in a large bowl until evenly combined. In a separate bowl, mix the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until smooth. Slowly add the wet mixture to the dry ingredients, stirring gently until you have a smooth, vibrant red batter. This mixture creates the moist red velvet layer that’s rich with tangy cocoa, setting the perfect stage for your cheesecake.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add the sugar and salt, beating until fully combined. Next, add the eggs one at a time, blending well after each addition. Beat in the sour cream, heavy whipping cream, and vanilla extract until the filling is silky and creamy. This luscious cheesecake base is what gives the dessert its signature texture and tangy depth, perfectly balancing the sweetness of the cake.
Step 3: Assemble the Layers
Pour half of the red velvet cake batter into a greased or parchment-lined 9×13 inch baking pan, spreading it evenly. Carefully spoon the cheesecake filling over the cake batter, gently smoothing it out with a spatula to cover the entire surface. Finally, pour the remaining red velvet cake batter on top and spread it lightly to cover the cheesecake layer. This layering technique ensures each slice reveals a beautiful and even ratio of cake and cheesecake.
Step 4: Bake the Cake
Preheat your oven to 325°F (163°C). Bake the layered batter for 70 to 75 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. The slower bake at a slightly lower temperature helps the cheesecake layer set without cracking and keeps the cake tender and moist. Allow the cake to cool completely in the pan on a wire rack before frosting.
Step 5: Make the Cream Cheese Frosting
For the frosting, beat the cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy. This frosting is the perfect complement to the rich cheesecake, offering just the right amount of sweetness and a velvety finish.
Step 6: Frost and Garnish
Once the cake has cooled, spread the cream cheese frosting evenly over the top using an offset spatula. For an extra touch of elegance, sprinkle or drizzle with white chocolate shavings or drizzle. This final step not only enhances the flavor but also adds a beautiful contrast to the deep red cake, making your Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe look as amazing as it tastes.
How to Serve Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Garnishes
Fresh berries like raspberries or strawberries add a burst of tartness that pairs wonderfully with the creamy sweetness of the cheesecake. Alternatively, a light dusting of cocoa powder or some white chocolate curls gives a lovely decorative touch without overpowering the flavors. Whipped cream on the side also enhances the softness and sweetness, making each slice even more delightful.
Side Dishes
This cheesecake stands beautifully on its own, but serving it alongside a scoop of vanilla bean ice cream or a simple fruit compote can elevate the experience even further. A cup of strong coffee or a rich espresso is also a fantastic accompaniment, balancing the dessert’s sweetness with a bold, bitter contrast, ideal for after dinner indulgence.
Creative Ways to Present
For a special occasion, try serving the Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe as individual mini cakes by slicing and plating with additional garnishes. Layering it in clear dessert cups or trifles allows you to showcase the beautiful red and creamy layers attractively. You could also serve the cake on a decorative platter with edible flowers for a fresh, sophisticated look that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store your cheesecake leftovers in an airtight container in the refrigerator to keep them fresh. It’s best enjoyed within 3 to 4 days for optimal flavor and texture. Because of the creamy filling, refrigeration is key to maintaining that luxurious mouthfeel without any spoilage.
Freezing
If you want to keep your Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe longer, you can freeze it. Wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw it overnight in the refrigerator before serving to preserve its texture and taste.
Reheating
Since this is a cheesecake-based dessert, it’s best served chilled, so reheating isn’t recommended. Instead, let slices sit at room temperature for about 15-20 minutes before serving to soften slightly and unlock all the rich flavors. This gentle adjustment enhances the texture without compromising the cheesecake’s signature creaminess.
FAQs
Can I use regular cocoa powder instead of unsweetened cocoa powder?
It’s best to use unsweetened cocoa powder to avoid adding extra sweetness that could throw off the balance of flavors in your red velvet cake. The unsweetened kind also contributes to the classic cocoa taste essential for red velvet.
Do I have to use two bottles of red food coloring?
The recommended amount of red food coloring gives red velvet its iconic bright color. You can adjust slightly based on your preference, but reducing too much will affect the cake’s characteristic appearance.
Can I make this cheesecake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend that has xanthan gum. Ensure all other ingredients are gluten-free as well, especially baking powders and cocoa powder brands.
Is it necessary to let cream cheese come to room temperature?
Yes! Room temperature cream cheese whips more smoothly into the filling and frosting, eliminating lumps and resulting in that perfect creamy texture.
Why is there vinegar in the cake batter?
The vinegar reacts with the baking soda to help leaven the cake, making it light and fluffy. It also enhances the red color and creates a subtle tang that complements the cocoa flavor.
Final Thoughts
Making the Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe at home is an absolute joy, delivering a dessert that tastes indulgent and looks spectacular without complicated techniques. Whether for a special celebration or a cozy weekend treat, this recipe brings a vibrant splash of color and creamy decadence to your table. Trust me, once you try it, this red velvet cheesecake will become your go-to showstopper dessert that everyone raves about!
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Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Cheesecake recipe is a rich and indulgent dessert that mimics the classic Cheesecake Factory favorite. It combines a moist and vibrant red velvet cake base layered with luscious, creamy cheesecake, topped with a smooth vanilla buttercream and a touch of white chocolate garnish.
Ingredients
Cheesecake Filling
- 16 ounces cream cheese (at room temperature)
- ⅔ cup granulated white sugar
- Pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
Red Velvet Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated white sugar
- 3 tablespoons unsweetened cocoa powder (not Dutch process)
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- ¼ cup red food coloring (two 1-ounce bottles)
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
Frosting and Garnish
- 16 ounces cream cheese (at room temperature)
- 2 ½ cups powdered sugar (sifted lightly to remove any lumps)
- ½ cup unsalted butter (at room temperature)
- 1 tablespoon vanilla extract
- White chocolate (for garnish)
Instructions
- Prepare the red velvet cake batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth and fully incorporated.
- Prepare the cheesecake filling: In a separate mixing bowl, beat the cream cheese until smooth. Add the sugar and salt and continue to beat. Add the eggs one at a time, blending well after each addition. Then mix in the sour cream, heavy whipping cream, and vanilla extract until smooth and creamy.
- Assemble the cake and cheesecake layers: Preheat the oven to 325°F (163°C). Grease and flour a large springform pan. Pour half of the red velvet cake batter into the pan and smooth the top. Next, carefully spoon or pour the cheesecake filling evenly over the cake batter layer. Finally, add the remaining red velvet cake batter over the cheesecake layer, smoothing the top gently to create distinct layers.
- Bake the layered cake: Place the springform pan on the middle rack of the oven. Bake for approximately 75 minutes or until the edges are set and a toothpick inserted into the cake (avoiding the cheesecake layer) comes out mostly clean with a few moist crumbs. The cheesecake layer will appear slightly jiggly but set. Remove from the oven and allow the cake to cool in the pan on a wire rack.
- Prepare the cream cheese frosting: While the cake cools, beat the cream cheese and unsalted butter together until fluffy and smooth. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until creamy and spreadable.
- Frost and garnish the cooled cake: Once the cake has cooled to room temperature, remove it from the springform pan. Spread the cream cheese frosting evenly over the top and sides of the cake. Garnish with white chocolate shavings or curls for an elegant finish. Chill the cake for at least 2 hours before serving to allow the layers to set fully.
Notes
- Use unsweetened cocoa powder (not Dutch processed) to achieve the authentic red velvet flavor and color.
- Ensure all dairy ingredients, especially cream cheese and eggs, are at room temperature for smooth batter and filling.
- Let the cake cool completely before frosting to prevent melting or sliding of the frosting.
- You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
- White chocolate garnish can be made by shaving a white chocolate bar with a vegetable peeler or grating.
- Store the cheesecake covered in the refrigerator and consume within 3-4 days for best freshness.
