Red Velvet Cheesecake

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This Red Velvet Cheesecake recipe is perfectly, smooth, creamy and rich with the essence of chocolate flavor, tang of cream cheese, 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 ½ 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 ½ cups granulated sugar
¾ cup heavy whipping cream room temperature
4 large eggs room temperature
1 cup sour cream room temperature
1 ½ 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
½ cup granulated sugar
¾ 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

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 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 setup 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.

Nutrition