Skip to Content
Menu

Red Velvet Swirl Cheesecake Torte

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Molly Murphy
Updated Feb 20, 2026
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe

Red Velvet Swirl Cheesecake Torte combines a smooth, tangy cheesecake filling with swirls of red velvet cake for a dessert that feels both classic and indulgent. Using Betty Crocker™ Red Velvet Cake Mix keeps the process simple, while the layered swirl bakes up beautifully for a show-stopping slice every time.

Frequently Asked Questions

Red Velvet Swirl Cheesecake Torte

  • Prep Time 40 min
  • Total 7 hr 35 min
  • Servings 16
  • Ingredients 16
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Crust

  • 2 cups finely crushed graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cake

Cheesecake

  • 3 packages (8 oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk, left at room temperature for 20 to 30 minutes
  • 1 large egg, left at room temperature for 20 to 30 minutes
  • 1/4 cup sour cream, left at room temperature for 20 to 30 minutes
  • 3/4 teaspoon vanilla
  • 2 tablespoons cornstarch

Topping

  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar

Instructions

  • Step 
    1

    Heat oven to 350°F. Spray a 10-inch springform pan with cooking spray. Set aside. 

  • Step 
    2

    In a medium bowl, mix graham cracker crumbs and 1/4 cup granulated sugar. Add melted butter and stir until blended.

  • Step 
    3

    Press the crumb mixture firmly into bottom and halfway up the side of the springform pan. Bake for 10 minutes, set aside to cool. 

  • Step 
    4

    Reduce oven temperature to 325°F. Place a large baking dish filled halfway with hot water on the bottom rack of the oven to create steam while the torte bakes.

  • Step 
    5

    In a large bowl, mix all Cake ingredients as directed on the cake mix box. Set aside.

  • Step 
    6

    In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 2/3 cup granulated sugar beating on low speed until fully incorporated. Scrape down the side of the bowl. Add the egg yolk and the egg, mixing just until combined. Scrape down the side of the bowl. Gently fold in sour cream, vanilla, and cornstarch with a rubber spatula until smooth. Do not overmix.

  • Step 
    7

    Pour half of the cream cheese mixture into the graham cracker crust and spread evenly. Pour half of the cake batter over the top of the cream cheese mixture. Do not swirl or spread. Pour remaining cream cheese mixture over the cake batter. Do not swirl or spread. Gently pour remaining cake batter over the top. Using a small offset spatula or the back of a spoon, gently spread the cake batter over the cream cheese mixture to the edges of the pan. It is okay if a little of the cream cheese mixture is showing.

  • Step 
    8

    Place the springform pan on a baking sheet and place on the center rack of the oven.  

  • Step 
    9

    Bake 75 to 80 minutes or until the top is slightly brown and the center of the torte has a slight jiggle. Turn oven off; open oven door at least 4 inches. Let the torte remain in the oven for 30 minutes. The torte will puff up while baking and start to deflate as it cools.  

  • Step 
    10

    Cool in the pan on a cooling rack for 1 hour. Refrigerate for at least 4 hours or until completely chilled.

  • Step 
    11

    When ready to serve, remove the side of the springform pan. If needed, run a metal spatula along the side of the torte to loosen before removing the side of pan.

  • Step 
    12

    In a chilled medium bowl, beat whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form. Spoon whipped cream over the torte and spread evenly across the top. 

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section