Red Velvet Cheesecake

Name: Red Velvet Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 8 h
Cuisine: American
Ingredients: 1 1/2 cups chocolate sandwich cookie crumbs (e.g., Oreos); 1/4 cup unsalted butter, melted; 24 ounces (3 blocks) cream cheese, softened; 1 cup granulated sugar; 1/4 cup sour cream; 1 teaspoon vanilla extract; 3 large eggs; 1 tablespoon unsweetened cocoa powder; 1 teaspoon red gel food coloring; 8 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract

Isabella

🌟Life, Love, and Gastronomy 🍷

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Red Velvet Cheesecake is a stunning combination of rich red velvet cake and creamy cheesecake, layered with a buttery chocolate cookie crust and topped with velvety cream cheese frosting. This showstopping dessert is perfect for holidays or any special occasion.

Why You’ll Love This Recipe

It combines two classic desserts—red velvet cake and cheesecake—for a decadent treat.

The contrast of the red cake layer and creamy cheesecake makes for a visually stunning dessert.

The buttery chocolate cookie crust adds a delightful crunch.

Perfect for celebrations, holidays, or when you want to impress guests.

It’s a make-ahead dessert that tastes even better after chilling overnight.

Ingredients

For the Crust:

1 1/2 cups chocolate sandwich cookie crumbs (such as Oreos)

1/4 cup unsalted butter, melted

For the Cheesecake Layer:

24 ounces (3 blocks) cream cheese, softened

1 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

3 large eggs

1 tablespoon unsweetened cocoa powder

1 teaspoon red gel food coloring

For the Cream Cheese Frosting:

8 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.

In a medium bowl, mix the cookie crumbs with melted butter until evenly combined.

Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Layer:

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and fluffy.

Add the sour cream and vanilla extract, mixing until well combined.

Beat in the eggs one at a time, ensuring each is fully incorporated.

Mix in the cocoa powder and red gel food coloring until the batter is evenly colored.

Pour the batter over the prepared crust and smooth the top.

Place the pan in a larger baking dish and add enough hot water to the dish to come halfway up the sides of the springform pan.

Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 6 hours or overnight.

Prepare the Frosting:

In a mixing bowl, beat the cream cheese and butter until smooth.

Gradually add the powdered sugar, mixing until fully combined.

Stir in the vanilla extract.

Assemble and Serve:

Remove the cheesecake from the springform pan and transfer to a serving plate.

Spread the frosting evenly over the top of the cheesecake.

Garnish with chocolate shavings, red velvet crumbs, or sprinkles if desired.

Slice and serve chilled.

Servings and Timing

Servings: 12 slices

Prep Time: 30 minutes

Cooking Time: 65 minutes

Total Time: 8 hours (including chilling)

Variations

No Food Coloring: Omit the red gel food coloring for a natural, cocoa-based cheesecake.

Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust.

Mini Cheesecakes: Make individual portions in a muffin tin for easy serving.

Extra Toppings: Add fresh berries, white chocolate drizzle, or crushed candy canes for a festive touch.

Vegan Version: Use vegan cream cheese, butter, and egg substitutes for a plant-based dessert.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.

Reheating: This dessert is best served chilled; reheating is not necessary.

Related Recipes:

Red Velvet Oreo Cheesecake

FAQs

How do I prevent cracks in my cheesecake?

Using a water bath and cooling the cheesecake slowly in the oven helps prevent cracks. Also, avoid overmixing the batter.

Can I use liquid food coloring instead of gel?

Yes, but gel food coloring is more concentrated and provides a vibrant red hue without altering the batter’s consistency.

What can I use instead of a springform pan?

A deep pie dish can work in a pinch, but it may be harder to remove the cheesecake cleanly.

Can I make this cheesecake ahead of time?

Absolutely! It tastes even better the next day after the flavors have melded together.

Is this recipe suitable for freezing?

Yes, this cheesecake freezes well. Wrap it tightly and store it in the freezer for up to 3 months.

Conclusion

This red velvet cheesecake is a beautiful and indulgent dessert that’s sure to impress. With its rich flavors, stunning presentation, and creamy texture, it’s perfect for any occasion. Make it ahead, customize it to your liking, and enjoy every luscious bite.

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