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Red Velvet Cheesecake

A luxurious hybrid dessert combining rich red velvet cake and creamy cheesecake, perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the Filling
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 1 cups sour cream
  • 4 large eggs
  • 0.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 2 tablespoons red food coloring or more for extra vibrance
For the Topping
  • Whipped cream as desired

Method
 

Preparation
  1. Preheat your oven to 325°F (about 163°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat the softened cream cheese and sugar until creamy. Add the sour cream, eggs, and mix well.
  4. Gradually incorporate the flour, cocoa powder, and vanilla extract, mixing on low speed to avoid splashes. Stir in red food coloring.
Baking
  1. Pour the cream cheese mixture over the cooled crust and smooth the top. Bake for 45-50 minutes.
  2. Allow the center to jiggle a little; it will firm up as it cools.
Cooling and Serving
  1. Let the cheesecake cool at room temperature then chill in the fridge for at least 4 hours or overnight.
  2. Before serving, add generous dollops of whipped cream on top.

Notes

Don't worry if it cracks; cover it with whipped cream! You can also get creative with toppings like fresh berries or chocolate shavings.