Description
This Red Velvet Cheesecake combines the rich, velvety flavors of red velvet cake with the creamy indulgence of cheesecake. Perfect for celebrations or a luxurious dessert, it’s a show-stopping treat your family and friends will adore
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs (or chocolate cookie crumbs)
- 4 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons red food coloring
- For the Red Velvet Cake Layer:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 2 teaspoons red food coloring
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a medium bowl, combine chocolate crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla, sour cream, cocoa powder, and red food coloring until fully combined. Set aside.
- Prepare the Red Velvet Cake Layer:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla extract.
- Mix in buttermilk, vinegar, and red food coloring. Gradually add the dry ingredients, mixing until just combined.
- Assemble and Bake:
- Pour the red velvet cake batter into the prepared crust, spreading it evenly. Bake for 10-12 minutes, just enough to set it slightly. Remove from oven.
- Gently pour the cheesecake filling over the partially baked cake layer. Smooth the top with a spatula.
- Return to the oven and bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill:
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy and spreadable.
- Decorate and Serve:
- Spread or pipe the cream cheese frosting over the chilled cheesecake. Decorate with cake crumbs, sprinkles, or shaved chocolate if desired. Slice and enjoy!
Notes
- To avoid cracks, bake the cheesecake in a water bath or place a pan of water in the oven.
- Ensure all ingredients are at room temperature for a smooth texture.
- You can freeze slices for up to 2 months; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg