Description
This Red Velvet Cheesecake combines the rich and creamy texture of classic cheesecake with the bold flavors and vibrant color of red velvet cake. With a chocolate cookie crust, a smooth red velvet cream cheese filling, and a luscious cream cheese frosting, this dessert is perfect for special occasions or any time you want a decadent treat.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate sandwich cookie crumbs (e.g., Oreos)
- 1/4 cup unsalted butter, melted
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
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 your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks. In a bowl, combine the chocolate sandwich cookie crumbs and melted butter, then press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from oven and allow it to cool completely.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy using a hand mixer or stand mixer. Add the sour cream and vanilla extract, mixing well. Then incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in the unsweetened cocoa powder followed by the red gel food coloring, mixing until the batter is evenly colored and smooth. Pour this batter over the cooled crust, spreading evenly.
- Bake the Cheesecake: Place the springform pan into a larger roasting pan or baking dish. Pour hot water into the larger pan halfway up the sides of the springform to create a water bath; this helps the cheesecake bake evenly and prevents cracking. Bake the cheesecake in the preheated oven for 55 to 65 minutes, until the edges are set but the center still slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, then remove it and refrigerate for at least 6 hours or overnight to fully set.
- Prepare the Frosting: Beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar, continuing to beat until fluffy. Mix in the vanilla extract to complete the frosting.
- Assemble and Serve: Carefully remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top of the cheesecake. Optionally garnish as desired with additional cookie crumbs or decorations. Serve chilled for the best flavor and texture.
Notes
- For best results, ensure all cream cheese is at room temperature before mixing to avoid lumps.
- Using a water bath during baking helps prevent cracks in the cheesecake.
- You can substitute regular unsweetened cocoa powder with Dutch-processed cocoa powder for a slightly different flavor.
- If you don’t have red gel food coloring, you can use liquid food coloring but the color may be less vibrant.
- Be careful not to overmix the batter once eggs have been added to prevent too much air incorporation, which can cause cracking.
- Make sure the cheesecake is fully chilled before frosting and serving for clean slices.
