Oh my goodness, let me tell you about the first time I made red velvet cheesecake – it was love at first bite! That perfect marriage of tangy cream cheese and rich cocoa with that signature crimson color just makes my heart sing. I remember bringing this beauty to my sister’s birthday party last year, and let me tell you, it disappeared faster than you can say “second slice please!”

There’s something magical about how the chocolate cookie crust crunches just right against that velvety smooth filling. And that color? Pure dessert happiness. Whether it’s Valentine’s Day, a special anniversary, or just a Tuesday that needs some cheering up, this red velvet cheesecake never fails to impress. Trust me, once you try this recipe, you’ll understand why it’s become my go-to showstopper dessert.

Why You’ll Love This Red Velvet Cheesecake

Oh honey, let me count the ways this dessert will steal your heart:

• That creamy dreamy texture – like velvet on your tongue (hence the name!)
• The perfect tang-meets-sweet balance that makes you keep coming back for “just one more bite”
• How gorgeous it looks with that vibrant red against the chocolate crust – instant centerpiece material!
• Honestly? It’s easier to make than you’d think (I promise – no fancy chef skills needed)
• The way friends and family will rave about it for days after you serve it

Seriously, this cheesecake checks all the boxes – delicious, beautiful, and totally doable. What’s not to love?

Ingredients for Red Velvet Cheesecake

Alright, let’s talk ingredients – and I mean exactly what you’ll need to make this beauty sing! I’ve learned through trial and error (and a few cheesecake flops) that precision matters here. Here’s your shopping list:

• 2 cups chocolate cookie crumbs (about 20 Oreos – yes, I counted!) – remove the filling first
• 1/4 cup melted unsalted butter – none of that margarine business, okay?
• 3 (8 oz) packages cream cheese – full-fat, room temperature (this is non-negotiable for smoothness)
• 1 cup granulated sugar – not packed, just gently spooned in
• 3 large eggs – also at room temp (I leave mine out for 30 minutes)
• 1/2 cup sour cream – the secret to that dreamy texture
• 1 tsp pure vanilla extract – the good stuff, not imitation
• 2 tbsp cocoa powder – Dutch-processed if you can find it
• 1 oz red food coloring – I use gel for that perfect vibrant color

Pro tip: Measure everything before you start – it makes the process so much smoother. Trust me on this!

Equipment You’ll Need

Okay, let’s gather our tools! You don’t need anything fancy, but these essentials will make your red velvet cheesecake adventure a breeze:

• 9-inch springform pan – the hero that lets you release your masterpiece intact
• Stand mixer or hand mixer – your arm will thank you (cream cheese needs serious beating!)
• Measuring cups and spoons – precision is key for cheesecake success
• Rubber spatula – for scraping every last bit of that gorgeous red batter
• Mixing bowls – one for crust, one for filling

That’s it! See? I told you we weren’t getting complicated here. Now let’s get baking!

How to Make Red Velvet Cheesecake

Alright, let’s dive into the fun part – making this gorgeous red velvet cheesecake! I’ll walk you through each step like I’m right there in the kitchen with you. Don’t worry, we’ll take it slow and steady – cheesecake rewards patience, I promise!

Preparing the Crust

First things first – that chocolatey foundation! Grab your springform pan and let’s get started:

1. Mix your chocolate cookie crumbs with melted butter until it looks like wet sand (you want it to hold together when pinched).
2. Dump the mixture into your pan and press firmly with your fingers – I like using the bottom of a measuring cup to get it nice and even.
3. Pop it in the fridge to set while you make the filling – about 15 minutes does the trick.

Making the Filling

Now for the star of the show! Here’s how we get that perfect creamy texture:

1. Beat the cream cheese on medium until it’s completely smooth – no lumps allowed! This takes about 2-3 minutes.
2. Add sugar gradually while mixing – we want it fully incorporated.
3. Now the eggs – one at a time, mixing well after each addition. This prevents overbeating which can cause cracks.
4. Gently fold in sour cream, vanilla, cocoa powder, and that gorgeous red food coloring. Watch the batter turn that perfect Valentine’s red!

Baking and Cooling

Almost there! Here’s how to bake it to perfection:

1. Pour your beautiful red batter over the chilled crust and smooth the top.
2. Bake at 325°F for 50-55 minutes – the center should still jiggle slightly when done.
3. Turn off the oven, crack the door, and let it cool slowly for 1 hour – this prevents sudden temperature changes that cause cracks.
4. Chill in the fridge for at least 4 hours (overnight is even better!) before serving.

See? Not so scary after all! Just remember – low and slow is the cheesecake way.

Tips for the Perfect Red Velvet Cheesecake

After making this cheesecake more times than I can count (and yes, eating just as many slices), I’ve learned a few secrets to absolute perfection:

• Room temp is everything – Cold cream cheese equals lumpy batter. I leave mine out for 2 hours – no shortcuts!
• Don’t overmix – Once you add eggs, mix just until combined. Overbeating = cracks and dense texture.
• The jiggle test – When the edges are set but the center wobbles like Jell-O, it’s done. Trust me, it’ll firm up as it cools.
• Slow cooling – That hour in the turned-off oven? Non-negotiable for crack-free beauty.
• Patience pays – I know it’s hard, but that overnight chill makes all the difference in texture.

Follow these tips, and you’ll have bakery-worthy results every single time!

Ingredient Substitutions

Okay, real talk – we’ve all been there when we’re missing an ingredient! Here’s what works (and what doesn’t) for swaps:

• Crust: Graham crackers work fine (use 2 cups crumbs + 5 tbsp butter) but won’t have that deep chocolate flavor.
• Sour cream: Plain Greek yogurt is a great substitute – same tang, same texture.
• Food coloring: You can use less (1/2 oz) for a lighter pink hue, but don’t skip entirely – that red velvet magic needs to shine!

One big no-no? Never substitute low-fat cream cheese – the texture just won’t be right. Trust me on this one!

Serving and Storing Red Velvet Cheesecake

Oh, the moment we’ve been waiting for – serving this beauty! Here’s how I make it extra special:

• Garnish game strong: A dollop of whipped cream and fresh raspberries make it picture-perfect. Sometimes I’ll dust cocoa powder over the top for extra chocolatey goodness.
• Slice like a pro: Run your knife under hot water and wipe dry between cuts – you’ll get those clean, gorgeous slices every time.
• Storage smarts: Keep it covered in the fridge for up to 5 days (if it lasts that long!). For longer storage, wrap slices tightly and freeze for up to 2 months – thaw overnight in the fridge before serving.

Pro tip: Let slices sit at room temp for 10 minutes before serving – that cream cheese flavor really pops when it’s not ice-cold!

Red Velvet Cheesecake Nutritional Information

Now, let’s be real – we’re not eating cheesecake for its health benefits! But since you asked, here’s the scoop (based on my exact ingredients):

• Per slice (1/12th of the cake):
• 420 calories
• 30g fat (16g saturated)
• 35g carbs
• 6g protein

Remember, nutrition varies based on your specific brands and measurements. But honestly? When that creamy red velvet goodness hits your tongue, you won’t be counting anything but seconds!

FAQs About Red Velvet Cheesecake

I get asked these questions all the time – let me share what I’ve learned from my many cheesecake adventures!

Can I use less food coloring?
Absolutely! The 1 oz gives that classic vibrant red, but 1/2 oz will give you a lovely pink hue. Just know – the less you use, the more the cocoa color will show through. Still delicious, just not that signature red velvet look.

Why did my cheesecake crack?
Oh honey, we’ve all been there! Usually it’s from overbaking (remember that jiggle test!) or cooling too fast. That slow cool-down in the oven is crucial. But hey – cracks just mean more room for whipped cream topping!

Can I make it ahead?
Yes, and actually it’s better that way! The flavors develop beautifully overnight. I always make mine the day before serving. Just keep it covered in the fridge – the texture gets even creamier after 24 hours.

Can I freeze leftovers?
You bet! Wrap individual slices tightly in plastic wrap, then foil. They’ll keep for 2 months frozen. Thaw overnight in the fridge – tastes just as amazing as the day you made it!

Share Your Red Velvet Cheesecake Experience

Did you make this glorious red velvet cheesecake? I’d love to hear all about it! Snap a photo of your masterpiece and tag me – nothing makes me happier than seeing your creations. Leave a comment below with your tips or questions, and don’t forget to rate the recipe if you loved it as much as I do!

Irresistible Red Velvet Cheesecake Recipe in 5 Easy Steps

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• Author: Christina R. Jones
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A rich and creamy red velvet cheesecake with a chocolate crust.

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Ingredients

Scale 1x2x3x

• 2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 1 oz red food coloring

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Instructions

1. Preheat oven to 325°F.
2. Mix cookie crumbs and melted butter, press into a springform pan.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing well after each.
5. Stir in sour cream, vanilla, cocoa powder, and food coloring.
6. Pour batter over crust.
7. Bake for 50-55 minutes until center is set.
8. Cool completely before refrigerating for at least 4 hours.

Notes

• Use room temperature cream cheese for smoother texture.
• Chill cheesecake overnight for best results.
• Store leftovers in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 28g
• Sodium: 320mg
• Fat: 30g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg

Keywords: red velvet cheesecake, dessert, homemade cheesecake