Red Velvet Cheesecake

Created by: johhnydoughboy

A rich and creamy red velvet cheesecake with a chocolatey crust and smooth cream cheese topping.

Average Rating: 4.7/5 (3 contributors)

Print Recipe

Prep Time: 30 minutes

Cook Time: 60 minutes

Servings: 12

Yield: 1

    Ingredients

    • 2 cups Chocolate cookie crumbs
    • 0.5 cup Unsalted butter, melted
    • 24 ounces Cream cheese, softened
    • 1.5 cups Granulated sugar
    • 3 ounces Eggs
    • 1 cup Sour cream
    • 2 tablespoons Cocoa powder
    • 1 tablespoon Vanilla extract
    • 1 tablespoon White vinegar
    • 1 tablespoon Red food coloring
    • 8 ounces Cream cheese, softened
    • 0.5 cup Unsalted butter, softened
    • 2 cups Powdered sugar
    • 1 tablespoon Vanilla extract

    Directions

    1. Preheat oven to 325°F (163°C).
    2. Mix chocolate cookie crumbs with melted butter and press into the bottom of a springform pan.
    3. Bake for 10 minutes, then let cool.
    4. In a large bowl, beat cream cheese and sugar until smooth.
    5. Add eggs one at a time, mixing after each addition.
    6. Mix in sour cream, cocoa powder, vanilla extract, vinegar, and red food coloring.
    7. Pour the filling over the crust and smooth the top.
    8. Bake for 50-60 minutes or until the center is set.
    9. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
    10. Refrigerate for at least 4 hours or overnight.
    11. Beat cream cheese and butter until fluffy.
    12. Gradually add powdered sugar and vanilla, mixing until smooth.
    13. Spread the frosting evenly over the chilled cheesecake before serving.