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Creamy Copycat Cheesecake Factory Red Velvet Cheesecake Recipe Easy and Perfect

copycat cheesecake factory red velvet cheesecake - featured image
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This creamy copycat Cheesecake Factory red velvet cheesecake is a rich yet light dessert with a smooth texture and subtle chocolate notes, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (7g) unsweetened cocoa powder, preferably Dutch-processed
  • ½ teaspoon (2g) baking soda
  • ¼ teaspoon (1.5g) salt
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp vinegar)
  • ½ cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 tablespoon (15ml) red gel food coloring
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) white vinegar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) sour cream (or Greek yogurt)
  • 4 oz (115g) cream cheese, softened (for frosting)
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon (2.5ml) vanilla extract (for frosting)
  • 1–2 tablespoons (15-30ml) heavy cream (to thin frosting as needed)

Instructions

  1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together sifted flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine buttermilk, vegetable oil, egg, red gel food coloring, vanilla extract, and white vinegar. Whisk until fully blended.
  4. Gradually fold dry ingredients into wet ingredients with a spatula until just combined; avoid overmixing.
  5. Pour red velvet batter evenly into prepared pan and smooth the top. Bake for 15 minutes to set the base slightly.
  6. While base bakes, beat softened cream cheese with granulated sugar until smooth (about 3 minutes).
  7. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until silky and lump-free.
  8. Pour cheesecake batter over baked red velvet base and tap pan gently to release air bubbles.
  9. Bake for 40-45 minutes until edges are set and center jiggles slightly when shaken.
  10. Turn off oven and leave cheesecake inside with door slightly ajar for 30 minutes to cool gradually.
  11. Remove cheesecake and cool completely on a cooling rack, then refrigerate at least 4 hours or overnight.
  12. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add heavy cream to reach spreadable consistency.
  13. Spread frosting evenly over chilled cheesecake before serving.

Notes

Use room temperature cream cheese and eggs for smooth blending. Avoid overmixing to prevent tough cake base. Gel food coloring keeps batter thick and vibrant. Cooling cheesecake slowly in oven prevents cracks. Frosting hides any cracks. Water bath is optional but watch baking closely if skipped. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. Vegan adaptations possible with dairy-free substitutes and flax eggs.

Nutrition

Keywords: red velvet cheesecake, copycat cheesecake factory, creamy cheesecake, easy cheesecake recipe, red velvet dessert

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