Can you think of a better way to ring in the New Year than with a luscious, Red Velvet Cheesecake that’s as stunning as it is delicious? Studies show that visually appealing desserts are 40% more likely to be remembered at celebrations—and nothing says “celebration” quite like a red velvet treat layered with creamy cheesecake. This dessert masterpiece combines the rich cocoa notes of red velvet cake with the velvety smoothness of a classic cheesecake—creating the ultimate festive indulgence.
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If you’ve ever wondered how to achieve that bakery-perfect texture and color balance at home, this detailed guide will walk you through every step, ensuring your Red Velvet Cheesecake becomes the centerpiece of your holiday table.
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Red Velvet Cheesecake
New Year Red Velvet Cheesecake Recipe
Author: Amy’s Recipes Total Time: 5 hours 30 minutes Yield: 10–12 servings 1x
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Celebrate the New Year with this stunning Red Velvet Cheesecake — a show-stopping dessert that combines the rich flavor of red velvet cake with the creamy smoothness of cheesecake. Perfectly layered, beautifully red, and finished with a luxurious cream cheese frosting and red dripping glaze for a festive touch.
Ingredients
Scale
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Red Velvet Base:
1 ½ cups all-purpose flour (sifted)
1 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
¾ cup vegetable oil (or melted butter)
2 large eggs, room temperature
1 tsp white vinegar
1 tsp vanilla extract
½ cup buttermilk (or milk + 1 tsp lemon juice)
1 tbsp red food coloring
Cheesecake Layer:
16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 large eggs
½ tsp vanilla extract
½ cup sour cream (or Greek yogurt)
Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, room temperature
2 cups powdered sugar
1 tsp vanilla extract
Red Dripping Cream:
½ cup white chocolate chips
2 tbsp heavy cream
Red food coloring, a few drops
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Instructions
Prepare the Pan:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper. Wrap the outside with foil.
Make Red Velvet Batter:
In a bowl, mix flour, cocoa powder, baking soda, and salt. In another bowl, beat sugar, oil, and eggs. Add vinegar, vanilla, and red coloring. Combine wet and dry ingredients, alternating with buttermilk.
Make Cheesecake Batter:
Beat cream cheese until smooth. Add sugar, vanilla, eggs, and sour cream. Mix until creamy.
Layer & Swirl:
Pour half the red velvet batter into the pan, add all cheesecake mixture, then top with remaining red velvet batter. Swirl gently with a knife.
Bake:
Place the pan inside a larger pan and fill with 1 inch of hot water. Bake for 60 minutes until the center is slightly set.
Cool & Chill:
Turn off oven, let cheesecake rest inside for 1 hour. Refrigerate at least 4 hours or overnight.
Frost & Decorate:
Frost with cream cheese frosting. Drizzle red cream glaze over the top, letting it drip from the sides.
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