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Red Velvet Cheesecake

Red Velvet Cheesecake

This Red Velvet Cheesecake is a delightful dessert that combines the rich flavors of red velvet cake and creamy cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 463 kcal

Equipment

  • 9-inch springform pan
  • large baking pan
  • mixing bowls
  • Electric Mixer

Ingredients
  

Crust

  • 17 cookies chocolate cream Oreo cookies, crushed
  • ¼ cup butter, melted
  • 1 tablespoon sugar

Filling

  • 3 packages cream cheese, softened 8 ounces each
  • 1-½ cups sugar
  • 1 cup sour cream
  • ½ cup buttermilk
  • 3 tablespoons baking cocoa
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 bottle red food coloring 1 ounce

Frosting

  • 3 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions
 

Preparation

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until blended. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
  • Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove side of pan.
  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

Notes

This cheesecake is best if refrigerated overnight before serving to enhance the flavors.

Nutrition

Serving: 1pieceCalories: 463kcalCarbohydrates: 46gProtein: 7gFat: 29gSaturated Fat: 17gCholesterol: 131mgSodium: 276mgFiber: 1gSugar: 39g
Keyword baking, cake, cheesecake, dessert, Red Velvet, Sweet
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