If you have a soft spot for rich, velvety desserts that wow both the eyes and the palate, then you’re in for a real treat with this Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe. It combines the luscious cream cheese filling with the iconic red velvet cake’s vibrant color and subtle cocoa flavor so beautifully, it’s almost impossible to resist. Whether you’re celebrating a special occasion or just craving something decadently sweet, this recipe is like a slice of happiness on a plate, and I can’t wait to share all the delicious details with you!
Ingredients You’ll Need
Getting your ingredients right is half the magic in nailing this Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe. Each component plays a crucial role—from the smooth cream cheese that creates the cheesecake’s signature texture, to the red food coloring that gives the cake its stunning hue. Let’s look at these simple but essential ingredients that come together to create a show-stopping dessert.
- Cream cheese (16 ounces, room temperature): The star of the cheesecake layer, ensuring a smooth and creamy texture.
- Granulated white sugar (⅔ cup for cheesecake, 1 ½ cups for cake): Sweetens both the cakey base and the creamy topping perfectly.
- Pinch of salt (for cheesecake): Balances flavors and enhances sweetness.
- Large eggs (4 total, room temperature): Bind ingredients while lending richness and structure.
- Sour cream (⅓ cup): Adds tanginess and moisture to the cheesecake layer.
- Heavy whipping cream (⅓ cup): Helps create a luxuriously rich texture in the cheesecake.
- Vanilla extract (3 teaspoons total): Provides warm, aromatic notes to both cake and cheesecake layers.
- All-purpose flour (2 ½ cups): The base for the red velvet cake, giving it structure without heaviness.
- Unsweetened cocoa powder (3 tablespoons): Just enough to add depth without overpowering the signature red velvet flavor.
- Baking soda (1 ½ teaspoons): The leavening agent that creates a tender crumb.
- Salt (1 teaspoon for cake): Enhances the overall flavors.
- Vegetable oil (1 ½ cups): Keeps the cake moist and tender.
- Buttermilk (1 cup): Adds tang and richness to maintain that moist crumb.
- Red food coloring (¼ cup, two 1-ounce bottles): The iconic vibrant hue that gives this dessert its stunning visual appeal.
- White powdered sugar (2 ½ cups, sifted): For the silky, sweet frosting that crowns the cheesecake.
- Unsalted butter (½ cup, room temperature): Provides a creamy base for the frosting with just the right richness.
- White chocolate (for garnish): Adds a touch of elegance and a little extra sweetness on top.
How to Make Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Step 1: Prepare the Red Velvet Cake Batter
Start by whisking together all the dry ingredients for the red velvet cake — the flour, cocoa powder, baking soda, salt, and granulated sugar. Then in a separate bowl, combine your eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar. Slowly mix the wet ingredients into the dry until you have a smooth, deep red batter that smells slightly chocolaty but also tantalizingly sweet. This batter is the beautiful foundation that will give your cheesecake such classic flavor and stunning color.
Step 2: Make the Cream Cheese Layer
Next, let’s create that luscious, creamy cheesecake filling. Begin by beating the cream cheese with sugar and a pinch of salt until silky smooth. Add the eggs one at a time to keep the texture perfectly soft. Then mix in the sour cream, heavy cream, and vanilla extract. This cheesy mixture will bring the decadent density and velvety texture that balance out the fluffy cake layers so well.
Step 3: Assemble the Cake and Cheesecake Layers
Now for the fun part—assembling! Pour half of your red velvet cake batter evenly into a greased springform pan. Gently spoon the cream cheese filling on top, spreading it out carefully so it covers the cake layer without mixing in too much. Then pour the remaining cake batter over the cheesecake layer, smoothing it out with a spatula. This layered approach creates that signature swirl effect once baked.
Step 4: Bake to Perfection
Place the assembled pan into a preheated oven at 325°F (163°C) and bake for about 75 minutes. Keep an eye on it; you want the top to be set and slightly firm but still have a slight jiggle in the middle—that’s a sign your cheesecake is tender and not overdone. Let the cake cool completely at room temperature before chilling it in the fridge for several hours or overnight to allow the flavors to meld and the texture to firm up.
Step 5: Prepare the Cream Cheese Frosting
While your cake chills, whip up the frosting by beating the softened butter together with room temperature cream cheese, sifted powdered sugar, and vanilla extract until it’s velvety smooth and fluffy. This frosting will be the perfect sweet, creamy topping that accents the cake’s richness without overpowering it.
Step 6: Frost and Garnish
Once your cake has chilled and set, spread a generous layer of cream cheese frosting over the top. For an extra touch of flair, sprinkle or drizzle white chocolate over the frosting. This adds a subtle sweetness and a refined look that makes the Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe truly stand out as a show-stopping dessert.
How to Serve Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Garnishes
To make your cheesecake look even more irresistible, consider garnishing with white chocolate curls, a dusting of cocoa powder, or even a handful of fresh berries. The contrast in color and texture adds a festive, elegant touch that makes each slice look like it belongs in a fancy bakery display.
Side Dishes
While this cheesecake is glorious on its own, pairing it with freshly whipped cream or a light berry compote can elevate the experience. These sides add freshness and a slight tang to balance the richness, giving each bite a beautiful harmony of flavors.
Creative Ways to Present
If you’re serving this for a party, try individual portions served in clear glasses layered with crumbled red velvet cake and cream cheese frosting for a fun twist. Alternatively, decorate the whole cake with edible gold leaf or festive sprinkles for a themed celebration. Presentation is half the fun, and with this Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe, the options are endless!
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator for up to 5 days when stored in an airtight container. Wrapping it well is key to preserving that creamy texture and preventing it from absorbing any fridge odors, so keep it covered tightly with plastic wrap or foil.
Freezing
You can freeze leftover cheesecake slices for up to two months. Wrap each slice individually in plastic wrap and then place them in a freezer-safe bag or container. To thaw, simply move the slices to the fridge for several hours or overnight—it helps maintain the perfect creamy texture without becoming watery.
Reheating
Reheating cheesecake is usually unnecessary, but if you prefer it slightly warm, let it come to room temperature first and then microwave for about 10-15 seconds. Be careful not to overheat, as this can cause the cheesecake to lose its beautiful texture.
FAQs
Can I use regular cocoa powder instead of unsweetened?
For this recipe, unsweetened cocoa powder is essential to achieve the subtle chocolate undertone characteristic of red velvet cake. Using sweetened cocoa powder could alter the balance of sweetness and result in a different flavor profile.
Is it necessary to use two bottles of red food coloring?
Yes, using two 1-ounce bottles of red food coloring helps give the cake that vibrant, true red hue that makes this cheesecake so visually stunning. You can adjust slightly if you prefer a deeper or lighter color, but this amount strikes the iconic shade perfectly.
Can I make this dessert gluten-free?
With some substitutions, yes! Use a gluten-free all-purpose flour blend in place of regular flour, making sure it contains xanthan gum for structure. Keep in mind that baking times may vary slightly, so watch the cake closely.
Why does the cheesecake layer sometimes crack?
Cracking usually happens if the oven temperature is too high or if the batter is overmixed. Baking at a low, steady temperature and avoiding overbeating your cream cheese layer will keep your cheesecake smooth and crack-free.
Can I prepare parts of this recipe in advance?
Absolutely! The cream cheese layer and cake batter can be made the day before and refrigerated. Just bring them to room temperature before assembling and baking to ensure the best results in texture and rise.
Final Thoughts
This Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe is one of those desserts you’ll find yourself making again and again because it delivers that perfect mix of rich, creamy, and colorful all in one slice. It’s approachable enough for a weekend baking project yet stunning enough to impress any crowd. I wholeheartedly encourage you to give this recipe a try—your taste buds will thank you for it!
Print
Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 5 hours 45 minutes (including chilling time)
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Red Velvet Cheesecake recipe is a delightful copycat of The Cheesecake Factory’s famous dessert. Featuring a moist, vibrant red velvet cake layered with a creamy and smooth cheesecake filling, topped with a rich cream cheese frosting and white chocolate garnish, this dessert is perfect for special occasions or whenever you crave a rich, indulgent 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
- 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
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 the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth. Gradually add ⅔ cup granulated sugar and a pinch of salt, beating until creamy. Incorporate 2 eggs one at a time, mixing well after each addition. Blend in the sour cream, heavy whipping cream, and 1 teaspoon vanilla extract until smooth and set aside.
- Mix the Red Velvet Cake Batter: In another large bowl, sift together the flour, 1 ½ cups granulated sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until combined. Gradually add wet ingredients to the dry ingredients, mixing until smooth and uniform in color.
- Layer the Batter in the Pan: Preheat your oven to 325°F (163°C). Grease and flour a large springform pan. Pour half of the red velvet batter into the bottom of the pan. Carefully spoon the cheesecake batter over the red velvet base, spreading gently and evenly. Then pour the remaining red velvet batter on top, smoothing it out with a spatula.
- Bake the Cheesecake: Place the pan in the preheated oven. Bake for approximately 75 minutes or until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare the Cream Cheese Frosting: Beat cream cheese and unsalted butter together until smooth and creamy. Gradually add sifted powdered sugar, mixing on low speed until combined. Blend in the vanilla extract. Chill the frosting briefly if needed for easier spreading.
- Assemble and Garnish: Once the cheesecake is fully chilled and set, remove it from the springform pan. Spread the cream cheese frosting evenly over the top and sides of the cake. Garnish with melted white chocolate drizzles or white chocolate shavings as desired. Slice and serve chilled for best flavor and texture.
Notes
- Ensure cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
- Use unsweetened cocoa powder, not Dutch process, to get the correct flavor and color.
- For the white chocolate garnish, gently melt white chocolate and drizzle over the cake or create shavings with a vegetable peeler.
- Chilling the cheesecake for several hours or overnight is crucial for the best texture and flavor.
- Use a springform pan for easy removal and clean edges.
