Red Velvet Cheesecake Recipe


For the crust:

  • 2 cups chocolate cookie crumbs
  • 1/2 cup unsalted butter, melted

For the cheesecake:

  • 24 oz cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 tablespoons cocoa powder
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt

For the frosting:

  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk, as needed


  1. Preheat your oven to 325°F. Grease a 9-inch springform pan with cooking spray or butter.
  2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter, and stir until well-combined. Press the mixture evenly into the bottom of the prepared pan, and set aside.
  3. In a large mixing bowl, beat the cream cheese and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream, buttermilk, and vanilla extract until well combined.
  6. Add the cocoa powder, red food coloring, white vinegar, and salt to the bowl, and mix until the batter is smooth and evenly red in color.
  7. Pour the cheesecake batter into the prepared pan, on top of the crust. Smooth out the top with a spatula or the back of a spoon.
  8. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes before removing it.
  9. Once the cheesecake has cooled to room temperature, transfer it to the fridge to chill for at least 4 hours, or overnight.
  10. To make the frosting, beat the softened butter and cream cheese together until light and fluffy.
  11. Add the powdered sugar and vanilla extract, and beat until the frosting is smooth and creamy. Add milk as needed to thin out the frosting to your desired consistency.
  12. Once the cheesecake has chilled, spread the frosting over the top, and use a piping bag or zip-top bag to pipe any additional designs or decorations onto the top of the cheesecake.
  13. Slice and serve your red velvet cheesecake, and enjoy!

This recipe will make one 9-inch cheesecake that serves 10-12 people.

Article Categories:
All Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..