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–+ servings

RED VELVET CHEESECAKE

Easy Red Velvet Cheesecake serves as a stunning centerpiece for your next Christmas dinner or Valentine's Day party. This homemade recipe combines two classic favorites into one impressive layered cake that you can prep the night before. Smooth cream cheese topping pairs perfectly with the moist red velvet filling and buttery chocolate base.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Course cake, Dessert
Cuisine American
Servings 12 slices

Ingredients
  

Crust

  • 24 to 26 chocolate sandwich cookies about 2½ cups fine crumbs
  • 6 tablespoons salted butter melted
  • ⅛ teaspoon salt optional

Red Velvet Cheesecake Filling

  • 32 ounces cream cheese softened
  • 1¼ cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1 cup sour cream room temperature
  • ¼ cup heavy cream room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • 4 large eggs room temperature
  • 1 to 2 tablespoons red food coloring gel preferred

Cream Cheese Topping

  • 8 ounces cream cheese softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons heavy cream

Instructions
 

  • Preheat oven to 325°F. Wrap a 9-inch springform pan with two layers of foil. Lightly spray inside of pan.
  • Make crust: Pulse cookies into fine crumbs. Stir in melted butter (and salt if using). Press firmly into bottom of pan. Bake 10 minutes. Cool.
  • Mix cocoa + cornstarch in a small bowl and set aside.
  • Beat cream cheese on medium-low until smooth. Add sugar and beat until creamy.
  • Add cocoa mixture and mix just until combined. Add sour cream, heavy cream, vanilla, and vinegar. Mix until smooth.
  • Add eggs one at a time on low, mixing only until each is blended in.
  • Add red coloring and fold gently until evenly colored.
  • Bake: Pour filling over crust. Place pan in a roasting pan and add hot water halfway up sides (optional but recommended). Bake 65–80 minutes, until edges are set and center still wobbles slightly.
  • Cool slowly: Turn oven off, crack door, cool cheesecake in oven 1 hour. Remove and cool at room temp 1 hour. Cover and chill at least 8 hours.
  • Make topping: Beat cream cheese smooth. Add powdered sugar and vanilla. Add heavy cream until spreadable.
  • Finish: Remove springform ring. Spread topping over chilled cheesecake. Garnish if desired. Slice and serve.

Notes

Keep mixer speed low to avoid whipping air into the batter.
Chill overnight for the cleanest slices.
For neat cuts, wipe the knife between slices.