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Red Velvet Cheesecake

A slice of red velvet cheesecake
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red velvet cheesecake—aka the dessert that makes people weak in the knees. It’s rich, creamy, slightly tangy, and has that classic red velvet vibe we all know and love.

Ingredients

Scale

For the Crust:

    • 2 cups crushed Oreo cookies (or graham crackers, if you prefer)

    • 5 tbsp unsalted butter, melted

    • 2 tbsp sugar

For the Cheesecake Filling:

    • 24 oz (3 packages) cream cheese, softened

    • 1 cup granulated sugar

    • 3 large eggs

    • 1 cup sour cream

    • 1 tbsp vanilla extract

    • 1 tbsp cocoa powder

    • 1 tbsp white vinegar

    • 2 tsp red food coloring

For the Cream Cheese Frosting (Optional, But Highly Recommended!):

    • 4 oz cream cheese, softened

    • 2 tbsp butter, softened

    • 1 cup powdered sugar

    • 1 tsp vanilla extract

Instructions

1: Make the Crust

    1. Preheat your oven to 325°F (163°C).

    1. Crush the Oreos into fine crumbs (a food processor makes this easy, but a ziplock bag and rolling pin work too).

    1. Mix the cookie crumbs with melted butter and sugar until everything is coated.

    1. Press the mixture firmly into the bottom of a 9-inch springform pan.

    1. Bake for 10 minutes, then let it cool while you work on the filling.

2: Make the Cheesecake Batter

    1. Beat the cream cheese and sugar together until smooth.

    1. Add the eggs, one at a time, mixing well after each.

    1. Stir in the sour cream, vanilla, cocoa powder, and vinegar.

    1. Add the red food coloring—start with 2 teaspoons and adjust until you get that deep red color.

3: Bake the Cheesecake

    1. Pour the batter over the cooled crust.

    1. Water bath method (optional but recommended!): Wrap the bottom of the pan in foil, place it in a larger baking dish, and add hot water halfway up the sides. This helps prevent cracks.

    1. Bake for 55-60 minutes, or until the center is slightly jiggly but the edges are set.

    1. Turn off the oven and let the cheesecake sit inside with the door slightly open for an hour (this helps prevent sinking and cracking).

4: Chill & Frost

    1. Refrigerate the cheesecake for at least 4 hours (overnight is even better).

    1. Once chilled, beat the cream cheese frosting ingredients together and spread a layer on top.

    1. Optional: Add chocolate shavings, red velvet cake crumbs, or fresh berries for extra flair.

And just like that, you’ve got yourself a stunning

Notes

  • Use room-temperature ingredients. This helps everything mix smoothly without lumps.
  • Don’t overmix the batter. Too much air can cause the cheesecake to crack.
  • Bake low and slow. High temps can make cheesecake dry and dense.
  • Let it cool gradually. Sudden temperature changes can cause cracks.

Follow these tips, and you’ll make the best red velvet cheesecake ever!

Nutrition

Keywords: Red Velvet Cheesecake, Red velvet cheesecake recipe

Find it online: https://recipesandchill.com/red-velvet-cheesecake-recipe/