If you’ve ever dreamed of replicating that iconic slice of luscious, velvety dessert from your favorite spot, you’re in the right place. This Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe is a delicious fusion of rich cream cheese filling and moist red velvet cake layers that come together in perfect harmony. The deep red hue, subtle cocoa notes, and creamy texture make it a crowd-pleaser for any occasion, and once you try it, you’ll wonder why you ever bought cheesecake from anywhere else.
Ingredients You’ll Need
Getting this Red Velvet Cheesecake just right depends on a few simple ingredients that pack a ton of flavor and texture into every bite. Each element plays a specific role, from the tangy cream cheese that makes the cheesecake silky smooth to the buttermilk and cocoa powder that create that classic red velvet charm.
- Cream cheese, 16 ounces (at room temperature): The star of the cheesecake portion, lending a creamy and tangy base.
- Granulated white sugar, ⅔ cup: Sweetens the cheesecake filling perfectly without overpowering the cream cheese.
- Salt, pinch: Enhances all the flavors and balances the sweetness.
- Large eggs, 2: Adds moisture and structure to the cheesecake.
- Sour cream, ⅓ cup: Gives the cheesecake a smooth, rich texture and a hint of tanginess.
- Heavy whipping cream, ⅓ cup: Adds richness and silkiness to the filling.
- Vanilla extract, 1 teaspoon: Deepens the flavor profile with warm, sweet notes.
- All-purpose flour, 2 ½ cups: Forms the cake’s body and keeps it tender.
- Granulated white sugar, 1 ½ cups: Sweetens the cake layers perfectly.
- Unsweetened cocoa powder, 3 tablespoons: The essential ingredient for that true red velvet flavor (use not Dutch process for best results).
- Baking soda, 1 ½ teaspoons: Helps the cake rise and remain soft.
- Salt, 1 teaspoon: Balances the cocoa and sweetness.
- Large eggs, 2 (at room temperature): Important for moisture and fluffiness in the cake.
- Vegetable oil, 1 ½ cups: Keeps the cake moist and soft.
- Buttermilk, 1 cup: Adds signature tang and tenderness to the cake.
- Red food coloring, ¼ cup (two 1-ounce bottles): Creates that stunning, vibrant red that makes red velvet so special.
- Vanilla extract, 2 teaspoons: Adds warmth and depth to the cake.
- White vinegar, 2 teaspoons: Activates the baking soda for the perfect rise and assists the food coloring in keeping its color.
- Cream cheese, 16 ounces (at room temperature): For the rich, smooth frosting that balances the cake perfectly.
- Powdered sugar, 2 ½ cups (sifted): Sweetens and thickens the frosting.
- Unsalted butter, ½ cup (at room temperature): Provides creaminess and stability to the frosting.
- Vanilla extract, 1 tablespoon: Gives the frosting its luscious flavor.
- White chocolate: Optional for garnish and adds a delicate finish.
How to Make Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Step 1: Prepare the Red Velvet Cake Batter
Start by combining the dry ingredients: sift together flour, granulated sugar, cocoa powder, baking soda, and salt. In a separate large bowl, whisk the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until they’re well mixed. Slowly add the dry mixture into the wet ingredients, mixing just until combined to keep the batter light and airy. This is the foundation of your red velvet cake that will cradle the cheesecake beautifully.
Step 2: Make the Cream Cheese Cheesecake Filling
Beat room temperature cream cheese with sugar and a pinch of salt until smooth and creamy. Add the eggs one at a time, blending well after each addition. Stir in sour cream, heavy cream, and vanilla extract until silky. This luscious mixture will be the creamy heart of your Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe.
Step 3: Assemble Your Layers
Grease and flour your springform pan for easy removal. Pour half of the red velvet batter into the pan, smoothing it out with a spatula. Carefully spread the cheesecake filling over this layer, and then gently add the remaining red velvet batter on top. This layered build-up ensures each slice gets the perfect balance of moist cake and creamy cheesecake.
Step 4: Bake to Perfection
Bake in a preheated oven at 325°F (163°C) for about 75 minutes. You want the edges to be set but the center to still have a slight wobble—that’s the key to a creamy cheesecake texture once cooled. Avoid overbaking to keep it delectably smooth.
Step 5: Cool and Chill
Allow your cheesecake to cool completely at room temperature before refrigerating for at least 6 hours or overnight. This chilling time is crucial for the cheesecake to firm up and for the flavors to meld beautifully.
Step 6: Prepare the Cream Cheese Frosting and Garnish
Beat the cream cheese and butter together until fluffy. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth and creamy. Spread this frosting evenly over the chilled cake. For a show-stopping finish, top with white chocolate shavings or curls — the perfect sweet crunch against the soft cake and frosting layers.
How to Serve Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Garnishes
A sprinkle of white chocolate curls adds elegance and a subtle sweetness that pairs perfectly with the tangy frosting. You can also consider fresh raspberries for a pop of color and tartness or a dusting of cocoa powder for extra chocolate depth — just make sure garnishes complement rather than overpower this rich dessert.
Side Dishes
A simple dollop of whipped cream or a scoop of vanilla bean ice cream makes excellent companions to this cheesecake. Light fruit salads with berries or citrus slices cut through the richness, giving your palate a refreshing break with each bite.
Creative Ways to Present
Serve individual portions in clear glass jars layered with extra cream cheese frosting and cake crumbs for a modern take. Another fun idea is to turn leftovers into decadent cheesecake truffles by crumbling the cake and mixing it with frosting, then rolling into balls and dipping in white chocolate. Presentation can heighten the joy and excitement of this beloved recipe every time.
Make Ahead and Storage
Storing Leftovers
Once sliced, keep the cheesecake covered tightly in the refrigerator to maintain moisture and prevent it from absorbing other fridge odors. Each piece will stay fresh and delicious for up to 4 days, so you can savor that magic multiple times.
Freezing
This Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe freezes beautifully. Wrap the cheesecake or individual slices tightly in plastic wrap and foil, then place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture.
Reheating
While cheesecake is best served chilled, you can bring slices to room temperature for about 15 minutes before eating to soften the texture slightly. Avoid microwaving as it may cause separation or a grainy texture.
FAQs
Can I use homemade red food coloring?
Absolutely! Beet juice or powdered beetroot can be used as natural alternatives, though the color might be a bit less vibrant. Using natural colorings can add subtle earthiness too.
What if I don’t have buttermilk on hand?
No worries! You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, letting it sit for 5 minutes until it curdles slightly. This DIY buttermilk keeps the recipe intact.
How do I prevent cracks in my cheesecake layer?
Cracks often happen when the cheesecake is overbaked or cooled too rapidly. Bake until just set with a slight wobble, and allow it to cool gradually in the turned-off oven with the door ajar before chilling in the fridge.
Can I make this recipe gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure, you can keep the texture where it belongs. Just make sure your blend mimics regular flour well.
Is there an easier way to assemble this cake?
If layering sounds tricky, you can bake the red velvet cake and cheesecake separately then stack and frost them after they cool. Though slightly different, it still delivers fantastic flavor and texture.
Final Thoughts
Making this Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe is like welcoming a slice of happiness right into your home kitchen. It’s rich, visually stunning, and bursting with complementary flavors that make every bite unforgettable. Whether for a special occasion or a sweet treat to brighten any day, I promise once you try it, this cheesecake will easily become one of your most cherished recipes. So grab your mixing bowls, invite your favorite people, and get ready to indulge in something truly spectacular!
Print
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 is a decadent Cheesecake Factory copycat recipe featuring a luscious red velvet cake layered with creamy cheesecake. Perfectly rich and vibrant, it combines the classic flavors of red velvet cake with smooth, tangy cheesecake, making it an impressive dessert for special occasions or any time you crave a show-stopping treat.
Ingredients
Cheesecake Layer
- 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 Layer
- 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
Red Velvet Cream Cheese Frosting
- 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
Garnish
- White chocolate (for garnish, see recipe notes)
Instructions
- Prepare Cheesecake Layer: In a large bowl, beat together 16 ounces cream cheese, ⅔ cup granulated sugar, and a pinch of salt until smooth. Add 2 eggs one at a time, beating well after each addition. Mix in sour cream, heavy whipping cream, and 1 teaspoon vanilla extract until the mixture is creamy and well combined. Set aside.
- Mix Red Velvet Cake Dry Ingredients: In a separate bowl, sift together 2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 3 tablespoons cocoa powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Combining these dry ingredients ensures even distribution of flavors.
- Combine Wet Ingredients for Cake: In another bowl, whisk 2 large eggs, 1 ½ cups vegetable oil, 1 cup buttermilk, ¼ cup red food coloring, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar until smooth and well mixed. The red food coloring gives the classic vibrant hue.
- Make Cake Batter: Gradually stir the dry ingredients into the wet ingredients just until blended; be careful not to overmix. This will yield your red velvet cake batter ready for layering.
- Assemble in Pan: Preheat oven to 350°F (175°C). Grease and line a springform pan. Pour half of the red velvet cake batter into the pan, spreading evenly. Next, pour all of the cheesecake layer over the cake batter and smooth the surface. Finally, top with the remaining red velvet cake batter. This layering creates the signature marbled effect once baked.
- Bake: Bake for 75 minutes or until the center is just set and a toothpick inserted comes out mostly clean with a few moist crumbs. Remove from oven and let cool completely before removing from the pan.
- Prepare Frosting: In a bowl, beat 16 ounces cream cheese with ½ cup unsalted butter until smooth and creamy. Gradually add 2 ½ cups sifted powdered sugar and 1 tablespoon vanilla extract, beating until fluffy.
- Frost Cheesecake: Once the cheesecake is completely cooled, remove from the springform pan and spread the frosting evenly over the top and sides.
- Garnish: Decorate with white chocolate shavings or drizzle as desired to add an elegant finishing touch.
- Chill and Serve: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set before serving.
Notes
- Use unsweetened cocoa powder, not Dutch process, to achieve the authentic red velvet flavor and texture.
- Room temperature ingredients ensure smooth, lump-free batter and cheesecake filling.
- For best results, use a springform pan to easily release the cheesecake without damage.
- White chocolate garnish adds a sweet, creamy contrast and elegant look.
- Allow the cheesecake to chill thoroughly before slicing to achieve clean cuts.
