Description
Red Velvet Cheesecake brings together creamy richness and classic Southern charm in a dessert that’ll make your taste buds dance with pure delight. Smooth cream cheese filling nestled in a tender red velvet cake base creates pure indulgence for your next special gathering.
Ingredients
Scale
Cake Base:
- 1.5 cups chocolate cookie crumbs
- ¼ cup unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese
- 4 large eggs
- 1 cup granulated sugar
- ¾ cup sour cream
- ⅓ cup buttermilk
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
Frosting:
- 8 ounces cream cheese
- ¼ cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix 1½ cups chocolate cookie crumbs with ¼ cup melted butter until thoroughly combined. Press mixture firmly into bottom of 9-inch springform pan. Bake at 325°F for 10 minutes, then set aside to cool completely.
- Using electric mixer, blend 24 ounces cream cheese until completely smooth. Gradually incorporate 1 cup granulated sugar and 1 tablespoon cocoa powder, beating until fully integrated.
- Add 4 large eggs one at a time, mixing on low speed after each addition. Ensure each egg is fully incorporated before adding next.
- Gently fold in ¾ cup sour cream, ⅓ cup buttermilk, 2 teaspoons vanilla extract, 1 tablespoon red food coloring, and 1 teaspoon white vinegar. Mix until batter appears uniformly red.
- Transfer cheesecake batter into prepared crust-lined pan. Smooth surface with spatula to create even layer.
- Place springform pan inside larger baking dish. Fill outer dish with hot water about 1 inch deep to create water bath. This prevents surface cracking during baking.
- Bake at 325°F for 65-70 minutes. Center should look slightly jiggly but not liquid when pan is gently shaken.
- Turn off oven. Crack oven door and let cheesecake rest inside for 1 hour. This gradual cooling prevents sudden temperature changes.
- Remove from oven and cool completely at room temperature for approximately 2 hours.
- Refrigerate cheesecake for minimum 4 hours or ideally overnight before serving.
- For frosting, beat 8 ounces cream cheese, ¼ cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla until light and fluffy.
- Spread frosting over chilled cheesecake or pipe decorative swirls using pastry bag.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free cheesecake batter that blends perfectly.
- Create a water bath by wrapping the springform pan in aluminum foil to prevent water from seeping into the crust, which can make it soggy.
- For the most vibrant red color, use gel food coloring instead of liquid, as it provides more intense pigmentation without thinning the batter.
- If baking for someone with gluten sensitivities, swap regular chocolate cookie crumbs for gluten-free cookie crumbs and ensure all other ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 557 kcal
- Sugar: 48 g
- Sodium: 255 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg