Go Back

Red Velvet Cheesecake

A luxurious dessert that combines the creamy texture of cheesecake with the rich flavors of red velvet cake, perfect for special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert, Special Occasion
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 17 pieces OREO cookies, crushed with cream intact
  • 1/4 cup butter, melted adds richness and helps bind the crust
  • 1 tablespoon granulated white sugar to sweeten the crust
Cheesecake Filling Ingredients
  • 24 ounces cream cheese, at room temperature creates a luxuriously creamy filling
  • 1.5 cups granulated white sugar balances creaminess with sweetness
  • 4 large eggs, lightly beaten contributes to the smooth texture
  • 3 tablespoons unsweetened cocoa powder for a hint of chocolate flavor
  • 1 cup sour cream providing tang and moisture
  • 1/2 cup buttermilk adds richness
  • 2 teaspoons vanilla extract for warm flavor
  • 1 teaspoon distilled white vinegar to enhance flavors
  • 2 ounces red food coloring for signature hue
Icing Ingredients
  • 3 ounces cream cheese for the icing
  • 1/4 cup butter, at room temperature to make icing rich
  • 2 cups powdered sugar, sifted for smooth consistency
  • 1 teaspoon vanilla extract for additional flavor
Garnish
  • Mint sprigs optional for garnish

Method
 

Preparation
  1. In a mixing bowl, stir together the crushed OREO cookies, melted butter, and sugar until well combined.
  2. Spray the bottom and sides of a 9-inch springform pan with nonstick spray.
  3. Press the crust mixture into the bottom of the pan, ensuring an even layer.
  4. Preheat your oven to 325°F and prepare a water bath.
Mix the Filling
  1. In a large bowl, combine the cream cheese and granulated sugar using an electric mixer on medium-low speed for about 1 minute.
  2. Add the lightly beaten eggs, cocoa powder, sour cream, buttermilk, vanilla extract, vinegar, and red food coloring, mixing on low speed until fully combined.
Assemble and Bake
  1. Pour the cheesecake batter into the prepared crust.
  2. Wrap the springform pan in aluminum foil and place it in the water bath, or directly on a rack above the pan of water.
  3. Bake for 10 minutes at 325°F, then reduce the temperature to 300°F and continue to bake for an additional 75 minutes.
  4. Let the cheesecake cool in the oven for about 30 minutes, then cool to room temperature.
Prepare the Icing
  1. Beat the cream cheese and room temperature butter together until smooth.
  2. Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth.
Top and Serve
  1. Once chilled, remove the sides of the springform pan and spread the icing evenly on top.
  2. Garnish with mint sprigs if desired.
  3. Keep refrigerated until serving. Enjoy!

Notes

Ensure cream cheese and eggs are at room temperature for a smoother batter. Use a water bath to help prevent cracks, but it is not mandatory.