Description
Indulge in the ultimate dessert experience with this Homemade Red Velvet Cheesecake. Combining the rich, velvety texture of red velvet cake with the creamy decadence of cheesecake, this recipe features a luscious Oreo crust, a smooth red velvet filling, and a delightful cream cheese frosting. Perfect for special occasions or a luxurious treat, this cheesecake is sure to impress with its stunning appearance and irresistible flavor.
Ingredients
For the Crust:
2 ½ cups (250 g) crushed Oreo cookies (about 30 cookies)
5 tablespoons unsalted butter, melted
For the Cheesecake:
32 ounces (908 g) cream cheese, softened
1 ⅓ cups (267 g) granulated sugar
½ cup (42 g) cocoa powder
1 cup (227 g) sour cream, room temperature
1 tablespoon white vinegar
1 tablespoon vanilla extract
1–2 ounces red food coloring
4 large eggs, room temperature, lightly beaten
For the Frosting:
4 ounces (113 g) cream cheese, softened
¼ cup (56 g) unsalted butter, softened
2 cups (260 g) confectioners’ sugar
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- Mix crushed Oreo cookies with melted butter. Press into the bottom and sides of the pan. Bake for 10 minutes and let cool.
- Reduce oven temperature to 300°F (150°C). Beat cream cheese until smooth, then add sugar and cocoa powder. Mix in sour cream, vinegar, vanilla, and food coloring. Fold in eggs.
- Pour batter over crust. Place the pan in a larger roasting pan and fill with boiling water halfway up the sides of the springform pan. Bake for 1 hour. Turn off the oven and leave cheesecake in the water bath for an hour.
- Cool on a wire rack, then refrigerate for at least 4 hours or overnight.
- For the frosting, beat cream cheese and butter until creamy, then mix in confectioners’ sugar and vanilla. Frost the chilled cheesecake before serving.
Notes
Ensure the cheesecake is completely chilled before serving for the best texture.
For clean slices, use a warm, sharp knife.
Can be frozen for up to 2 months; thaw in the refrigerator before serving.
- Prep Time: 1 hour 25 minutes
- Additional Time: 4 hours
- Cook Time: 1 hour 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
