Red Velvet Cheesecake

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This Red Velvet Cheesecake recipe is perfectly, smooth, creamy and rich with the hint of chocolate flavor and a crisp chocolate cookie crust.

Prep Time40

Cook Time5

Chill time12

Total Time12 45

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 559kcal

Author: Jocelyn Delk Adams

Ingredients

For the Oreo Crust

1 1/2 cups chocolate cream sandwich cookies crushed
3 tbsp granulated sugar
5 tbsp unsalted butter melted

For the Cheesecake

32 oz cream cheese packages room temperature
1 1/2 cups granulated sugar
3/4 cup heavy whipping cream room temperature
4 large eggs room temperature
1 cup sour cream room temperature
1 1/2 tbsp pure vanilla extract
3 tbsp cocoa powder
1-2 oz red food coloring
2 tbsp all purpose flour

For the Whipped Cream Cheese

4 oz cream cheese room temperature
1/2 cup granulated sugar
3/4 cup heavy whipping cream

Instructions

Preheat oven to 350°F. Thoroughly spray a 10-inch springform pan with non-stick baking spray.

For the Crust

Whisk together chocolate cookie crumbs and sugar with melted butter. Press mixture into the bottom of the springform pan and bake for 10 minutes.

For the Cheesecake Filling

Mix cream cheese and sugar at medium speed until completely blended and smooth. Add in heavy cream, and then add in eggs one at a time, mixing until incorporated. Lastly, pour in sour cream, vanilla extract, cocoa powder, red food coloring, and flour. Mix until entire batter is smooth, scraping down sides as needed. Carefully pour batter into the prepared pan.
Optional) Water bath: Place cheesecake pan inside a larger pan and slowly fill the large pan with boiling water halfway up 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.
Bake cheesecake for 1 hour. Turn oven off and let cake cool in oven with the door closed for 4 additional hours.
Remove cheesecake from oven after 4 hours and rest on the counter until it is completely room temperature. Chill the cheesecake by placing in the refrigerator and chilling overnight.

For the Whipped Cream Cheese

In a medium-sized bowl add cream cheese and mix on high speed. Slowly add sugar and beat for 5 minutes until completely smooth. Lastly, add heavy whipping cream and beat on high speed until cream cheese is fluffy and high peaks have formed. Top cheesecake with whipped cream in decorative pattern and serve.

Notes

How to Store

You can keep any leftover Red Velvet Cheesecake covered in the fridge for up to 5 days. Make sure not to leave an uncovered cheesecake out at room temp for longer than 2 hours.

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

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