Description
This luscious Red Velvet Cheesecake combines the classic chocolatey, creamy texture of cheesecake with the vibrant color and subtle cocoa flavor of red velvet cake. Featuring a crunchy Oreo cookie crust and a smooth cream cheese frosting, this dessert is perfect for special occasions or any time you crave 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 the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
- Make the Crust: Combine the chocolate sandwich cookie crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until set, then remove and cool.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing well. Then add the eggs one at a time, beating after each addition to incorporate fully.
- Add Color and Flavor: Stir in the unsweetened cocoa powder and red gel food coloring until the batter is evenly colored and smooth. Pour the cheesecake batter evenly over the cooled crust.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish. Carefully pour hot water into the larger dish to reach halfway up the sides of the cheesecake pan, creating a water bath. Bake in the preheated oven for 55-65 minutes, until the edges are set but the center slightly jiggles. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set.
- Prepare the Frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar while continuing to beat, then mix in the vanilla extract until combined and fluffy.
- Assemble and Serve: Carefully remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top. Garnish as desired with sprinkles, crumbs, or fresh berries. Serve chilled and enjoy.
Notes
- Using a water bath prevents cracks and promotes even baking of the cheesecake.
- Room temperature cream cheese and butter ensure a smooth batter and frosting.
- Be careful not to overbake; the cheesecake center should remain slightly jiggly to avoid dryness.
- You can substitute the chocolate sandwich cookies with another type of cookie if preferred.
- Allow ample chilling time for best slicing results.
- Red gel food coloring provides vibrant color without thinning the batter.
