Description
Indulge in a stunning Red Velvet Cheesecake featuring layers of rich red velvet cake, creamy cheesecake, and a buttery chocolate cookie crust, topped with velvety cream cheese frosting. Perfect for holidays, celebrations, or any special occasion, this make-ahead dessert will impress with its showstopping look and irresistible flavor.
Ingredients
For the Crust:
1 1/2 cups chocolate sandwich cookie crumbs (e.g., 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
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
- Combine cookie crumbs and melted butter. Press into the pan’s bottom. Bake for 10 minutes and cool.
- Make the Cheesecake Layer:
- Beat cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time.
- Stir in cocoa powder and food coloring. Pour batter onto the crust.
- Place pan in a larger dish with hot water halfway up its sides. Bake 55-65 minutes. Cool in oven for 1 hour, then refrigerate for 6+ hours.
- Prepare the Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla.
- Assemble and Serve:
- Remove cheesecake from pan, frost, and garnish as desired. Serve chilled.
Notes
Use gel food coloring for vibrant results.
Cooling the cheesecake gradually in the oven helps prevent cracks.
Cheesecake tastes better after chilling overnight.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 420 kcal per slice
