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Red Velvet Cheesecake

A decadent and visually stunning cheesecake that combines classic red velvet cake flavors with creamy cheesecake, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Oreo cookie crumbs
  • 0.25 cup melted butter
For the Cheesecake Layer
  • 24 oz cream cheese, softened Use room temperature for best results
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon cocoa powder
  • 1 cup sour cream Can substitute with Greek yogurt
  • 1 tablespoon red food coloring
For the Topping
  • Whipped cream (store-bought or homemade)
  • Red velvet cake crumbs (optional)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the Oreo cookie crumbs and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
Mix the Cheesecake Filling
  1. Beat the softened cream cheese with your electric mixer until smooth and creamy. Gradually add the sugar while continuing to beat.
  2. Add the vanilla extract and mix.
  3. One by one, add the eggs and beat until just combined. Sprinkle in the cocoa powder and fold in the sour cream and red food coloring.
Bake
  1. Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Bake for about 60 minutes, until the edges are set but the center jiggles slightly.
Cool and Chill
  1. Remove the cheesecake from the oven and let it cool in the pan for about 15 minutes. Run a knife along the edges of the pan to prevent cracks. Refrigerate for at least four hours or overnight.
Garnish and Serve
  1. Release the cheesecake from the springform pan. Top with whipped cream and sprinkle with red velvet crumbs.

Notes

Use room temperature cream cheese for a smoother batter. Consider placing a shallow pan with water in the oven to create a steamy environment and prevent cracks during baking. Store leftovers tightly in the fridge for 3-5 days.