Ingredients

Two 8-ounce packages 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

2½ cups all-purpose flour

1½ cups granulated white sugar

2 tablespoons unsweetened cocoa powder

1½ teaspoons baking soda

1 teaspoon salt

2 large eggs (at room temperature)

1½ cups vegetable or canola oil

1 cup buttermilk

¼ cup (two 1-ounce bottles) red food coloring

2 teaspoons vanilla extract

2 teaspoons white vinegar

2½ cups powdered sugar (sifted to remove lumps)

½ cup (1 stick) unsalted butter (at room temperature)

Instructions

Step 1: Preheat the oven to 325°F. Place a large roasting pan on the lower third rack of the oven and bring a kettle of water to a boil on the stove. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Wrap a double layer of foil tightly around the bottom and sides of the pan to prevent water from seeping in.

Step 2: In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Add ⅔ cup sugar and a pinch of salt, mixing for 2 minutes while scraping down the bowl. Add the eggs one at a time, blending well after each. Mix in sour cream, whipping cream, and 1 teaspoon vanilla extract until smooth. Pour the batter into the prepared pan.

Step 3: Place the springform pan into the roasting pan in the oven. Carefully pour the boiling water into the roasting pan to reach about an inch up the sides of the cheesecake pan. Bake for 45 minutes until set but not jiggly. Remove from the oven and cool on a wire rack for at least an hour, then freeze until completely firm, several hours or overnight.

Step 4: Preheat oven to 350°F. Grease and flour two 9-inch round baking pans or spray with nonstick baking spray with flour. In a large bowl, whisk together the flour, 1½ cups sugar, cocoa powder, baking soda, and salt.

Step 5: Add 2 eggs, oil, buttermilk, red food coloring, 2 teaspoons vanilla extract, and white vinegar to the dry ingredients. Beat with an electric mixer on medium-low for 1 minute, then scrape sides and bottom. Beat on high for 2 minutes until well blended.

Step 6: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans for 10 minutes, run a knife around edges, then invert onto wire racks to cool completely.

Step 7: To prepare the frosting, beat the sifted powdered sugar, cream cheese, butter, and 1 tablespoon vanilla extract on medium-high speed until smooth and creamy. Avoid overbeating.

Step 8: Place one red velvet cake layer on a serving plate. Remove the cheesecake from the freezer, release from the pan, and remove parchment. If the cheesecake is larger than the cake layer, trim the edges gently to match. Place the cheesecake on the cake layer, then top with the second cake layer.

Step 9: Apply a crumb coat by spreading a thin, even layer of frosting over the entire cake. Wipe off your spatula frequently to avoid mixing in crumbs. Refrigerate for 30 minutes to set the crumb coat.

Step 10: Apply the final frosting layer, spreading evenly over the top and sides. Decorate as desired, such as with white chocolate shavings. Keep the cake refrigerated until serving.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest cheesecake layer.

If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk, letting it sit for 5 minutes.

White chocolate shavings or fresh berries make beautiful decorations and add a fresh finish.

For a less sweet cheesecake layer, reduce the sugar slightly, but not too much to keep the texture smooth.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, you can prepare the cheesecake layer a day or two in advance and freeze it. Make sure it is well wrapped to prevent freezer burn. Thaw it in the refrigerator before assembling the cake.

Why do I need a water bath for the cheesecake?

The water bath helps the cheesecake bake evenly and prevents cracking by maintaining gentle, moist heat around the pan during baking.