Red Velvet Cheesecake

This Red Velvet Cheesecake recipe is LEGIT! The bold red color with that chocolate flavor and tangy cheesecake is too much in the best way possible! Plus, I went a little extra (shocker!) with a chocolate cookie crust. If you love homemade cheesecake and chocolate, I promise you will love this red velvet cheesecake!

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Red Velvet Cheesecake!  Yes, there is a thing called red velvet cheesecake and it is BOMB! Red velvet cake is so fun and just WOW and when you combine the flavors into a cheesecake it might even be better than the original.. just sayin’.

The Low Down on This Red Velvet Cheesecake Recipe

Cuisine Inspiration: Southern elegance meets classic cheesecake.
Primary Cooking Method: Baking
Key Flavor: Velvety red velvet, rich chocolatey crust, and tangy cream cheese.
Skill Level: Intermediate

• Stunning Elegance. The brilliant red color makes this dessert a true showstopper and it tastes great too!
• Winning Combination. Red velvet cheesecake has all the tanginess you expect from cheesecake with the subtle cocoa essence you want in a red velvet dessert. It’s like the cake and frosting are baked into one delicious dessert.
• Perfect for Special Occasions. It’s stunning look and delicious flavor makes this the perfect dessert to serve for a special occasion but that certainly doesn’t mean you can’t enjoy it whenever the craving strikes.
• Simple Ingredients. Making cheesecake requires basic ingredients which are all easy to find any most grocery stores.
• Step by Step. If you’re intimidated by making homemade cheesecake, well worry no more! I’m sharing all my top tips, detailed instructions with photos, and much more to walk you through the process of making this dessert.

Ingredients to Make Red Velvet Cheesecake

• Crushed Chocolate Cream Sandwich Cookies: The base of all good things, bringing that crunchy, chocolatey goodness.
• Cream Cheese: The heart and soul of any cheesecake, bringing that creamy, tangy flavor. We’re also infusing our whipped cream with it for more tangy goodness.
• Heavy Whipping Cream: The higher fat content in heavy cream gives the cheesecake that luxurious, rich texture.
• Large Eggs: The binding force that gives structure to our creamy dream.
• Sour Cream: Adds a subtle tang and extra creaminess to the cheesecake.
• Cocoa Powder: A hint of chocolate because red velvet and cocoa are besties.
• Red Food Coloring: This is where the magic happens – turn that batter into a ravishing red!
• Granulated Sugar: Just a bit for sweetening up our topping just right.
• Heavy Whipping Cream: Whipped into fluffy perfection to create a cloud-like topping.

How to Make Red Velvet Cheesecake

Step 1: Make the Crust

Before you get going, preheat the oven to 350°F and thoroughly spray a 10-inch springform pan with non-stick baking spray.

1. Combine the chocolate cookie crumbs and sugar with melted butter in a medium bowl.
2. Whisk them together.
3. Press the mixture into the bottom of the springform pan.
4. Bake in the preheated oven for 10 minutes.

Step 2: Make the Cheesecake Filling

1. Mix the cream cheese and sugar at medium speed until completely blended and smooth.
2. Add in the heavy cream, and then add in eggs one at a time. Mix after adding each one until it’s incorporated.
3. Pour in the sour cream, vanilla extract, cocoa powder, red food coloring, and flour.
4. Mix until the entire batter is smooth. Be sure to scrape down the sides as needed.
5. Pour the batter into the prepared pan with the cookie crust. Place the cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up the sides of the springform pan. This step isn’t necessary because the cheesecake bakes up nicely with no cracks without it but if you want extra assurance, you should add the water bath.
6. Bake the cheesecake for an hour. Turn the oven off and let the cake cool in the oven with the door closed for 4 additional hours. Remove the cheesecake from the oven after 4 hours and let it rest on the counter until it is completely room temperature. Chill the cheesecake by placing it in the refrigerator and chilling overnight.

Step 3: Make the Whipped Cream

1. Add the cream cheese to a medium mixing bowl and mix on high speed.
2. Slowly add the sugar and beat for 5 minutes until completely smooth.
3. Add the heavy whipping cream to the mixture.
4. Beat on high speed until the cream cheese is fluffy and high peaks have formed.

Step 4: Assemble the Cheesecake

1. Top cheesecake with whipped cream in a decorative pattern and serve.

Tips for Making the Best Cheesecake

• Plan and Review the Recipe. This is not a difficult recipe but it does require time to make. There’s no way to rush things and end up with good results. I highly recommend reading through the recipe a few times and figuring out how early you need to start the dessert to meet your plans for serving.
• Use a Water Bath. While it’s totally optional if you are worried about your cheesecake cracking on top, a water bath will make that less likely to happen.
• Do Not Substitute with Low Fat. I highly recommend sticking with the full-fat cream cheese, heavy cream, and sour cream for the best outcome.
• Refrigerate Overnight: The cheesecake needs to set up and letting it sit overnight works best.
• Room Temperature Ingredients: It’s important that you allow all the ingredients to come up to room temperature before mixing. This ensures everything mixes together without any lumps.

Popular Substitutions & Additions

• Different Crust: You can replace the chocolate cookies with a different cookie such as vanilla cookies or graham crackers if you prefer.
• Change the Color: While red food coloring is the traditional color you can also change it to a different color to match a theme for a party.
• Add Some Chocolate Drizzle: For a more decadent topping add a drizzle of chocolate over the top.

What to Serve with Homemade Cheesecake

• Its brilliant red color makes it look like Christmas so enjoy a slice of cheesecake after your holiday meal of fried turkey, slow cooker mashed potatoes, turkey gravy, and cranberry sauce.
• Enjoy with your favorite hot coffee drink, tea, or for a truly decadent treat, this white chocolate hot cocoa.
• Serve with a sauce to take it over the top. It pairs great with this homemade strawberry sauce or caramel sauce.
• For Valentine’s Day indulge in other treats as well such as raspberry brownies and strawberry cupcakes.

How to Store Red Velvet Cheesecake

Store leftover cheesecake well covered in the fridge. I like to store it in a plastic container or wrapped up in plastic wrap. You can stick a few toothpicks on the top of the cheesecake to keep the plastic wrap from smushing the whipped cream. Make sure not to leave an uncovered cheesecake out at room temp for longer than 2 hours. 

How long will red velvet cheesecake last?

When covered well it will last in the fridge for up to five days.

Can I freeze cheesecake?

Yes, you can. Place it in the freezer without the whipped cream until it’s frozen solid. Wrap the cheesecake with a layer of plastic wrap and a layer of heavy-duty aluminum foil. It will keep frozen for 2-3 months. You can also freeze individual slices on a parchment-lined baking tray until frozen solid and then transfer them to a container.

When you are ready to serve, allow the cheesecake to thaw out overnight in the refrigerator and then decorate it. 

Frequently Asked Questions

Are you ready to indulge in a slice of red velvet cheesecake? I know I am! Y’all this truly is a magnificent creation and one I think you and your family will love! So don’t waste a minute, get to the store to gather up your ingredients so you can make it!

More Favorite Cheesecake Recipes

If you like this recipe, then I know you’ll enjoy some of my other cheesecake recipes below.

• Vanilla New York Cheesecake
• Peach Cobbler Cheesecake
• Caramel Apple Cheesecake
• Spiced Sweet Potato Cheesecake
• Oreo Cheesecake
• Maple Cheesecake

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!