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Decadent Valentine’s Red Velvet Cheesecake Skillet

red velvet cheesecake skillet - featured image
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A rich and creamy red velvet cheesecake baked together in one skillet, perfect for Valentine’s Day or any special occasion. This easy dessert combines moist red velvet cake with luscious cheesecake filling for an indulgent treat.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tbsp (10g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 tsp (4g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 large eggs (room temperature)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp red food coloring (or more for vibrant color)
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg (room temperature)
  • 1/2 tsp (2.5ml) vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and place an 8-inch cast iron skillet inside to warm.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk sugar, vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring until blended.
  4. Gently fold dry ingredients into wet ingredients until just combined; batter should be smooth with some small lumps.
  5. In a medium bowl, beat softened cream cheese with sugar until smooth. Add egg and vanilla extract, beating until silky.
  6. Remove hot skillet from oven, grease lightly with non-stick spray or butter.
  7. Pour half of the red velvet batter into the skillet evenly.
  8. Drop spoonfuls of cheesecake filling over the batter surface.
  9. Pour remaining red velvet batter on top, allowing cheesecake filling to poke through slightly.
  10. Use a butter knife or skewer to gently swirl the batter and cheesecake filling to create a marbled effect.
  11. Bake for 35-40 minutes until edges are set and slightly pulling away, center slightly jiggly but mostly set.
  12. Remove from oven and cool on a wire rack for at least 30 minutes before serving.
  13. Serve warm or at room temperature, optionally with vanilla ice cream or chocolate sauce.

Notes

Warm the skillet before adding batter to create a crispy edge. Use room temperature eggs for smooth batter and filling. Swirl gently to create marbled effect without blending layers. Tent with foil if edges brown too quickly. Let cool at least 30 minutes before slicing for best texture. Can substitute gluten-free flour and coconut oil for dietary adaptations.

Nutrition

Keywords: red velvet cheesecake, skillet dessert, Valentine’s Day dessert, easy cheesecake, red velvet cake, marbled cheesecake, cast iron skillet dessert

Find it online: https://tessierecipes.com/decadent-valentines-red-velvet-cheesecake-skillet-recipe-easy-and-perfect-for-dessert-lovers/