Red Velvet Cheesecake

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Red Velvet Cheesecake

Red velvet and cheesecake are two desserts that are beloved on their own, but when combined, they create a show-stopping masterpiece. This Red Velvet Cheesecake has become a household favorite, especially for birthdays, holidays, or when we just need something indulgent to brighten a busy week. The first time I made this, it was purely experimental. My kids love red velvet cake, and my husband is a cheesecake fanatic, so why not combine the two? The result was nothing short of magical.

Imagine a rich, velvety-red cake layer paired with a creamy, tangy cheesecake filling, all nestled on a crunchy chocolate cookie crust. Each bite is a harmony of textures and flavors that makes you close your eyes and savor the moment. It’s indulgent but not overwhelming, elegant but surprisingly simple to make. And the best part? It’s a dessert that looks fancy enough to wow guests but is easy enough to prepare with little ones running around.

The first time I served this to my family, the room went silent—always a good sign! Then came the inevitable, “Is there more?” It’s since become our go-to dessert for celebrations or just a Sunday treat. I hope this recipe becomes a cherished part of your household, too. The joy of baking this for your loved ones is just as rewarding as enjoying a slice. So grab your ingredients, preheat your oven, and let’s get baking!

Questions I Often Get Asked About This Recipe:

Can I Make This in Advance?

Absolutely! Red Velvet Cheesecake tastes even better the next day. You can make it up to 2 days ahead and keep it chilled in the fridge.

Can I Freeze Red Velvet Cheesecake?

Yes, you can freeze it! Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the fridge when you’re ready to serve.

What If I Don’t Have Red Food Coloring?

While the red color is iconic, you can skip the food coloring and still enjoy a delicious cheesecake. The flavor remains the same, even if the hue is more natural.

Can I Use a Different Crust?

Sure! A graham cracker crust works well if you prefer it over chocolate cookie crust. The texture remains crunchy and contrasts nicely with the cheesecake.

What You Need to Make Red Velvet Cheesecake:

Ingredients:

Crust:

1 ½ cups crushed chocolate sandwich cookies (like Oreos)

¼ cup melted butter

Red Velvet Layer:

1 cup all-purpose flour

½ teaspoon baking soda

1 tablespoon cocoa powder

½ cup buttermilk

1 teaspoon vanilla extract

1 tablespoon red food coloring

½ cup unsalted butter, softened

¾ cup granulated sugar

1 egg

Cheesecake Layer:

2 (8 oz) packages cream cheese, softened

½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

Frosting:

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

Special Tools:

9-inch springform pan

Electric mixer

Mixing bowls

Rubber spatula

How to Make Red Velvet Cheesecake:

1. Prepare the Crust:

Preheat the oven to 325°F (160°C).

Combine the crushed chocolate cookies with melted butter. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes, then set aside to cool.

2. Make the Red Velvet Layer:

In a bowl, whisk together the flour, baking soda, and cocoa powder.

In a separate bowl, mix buttermilk, vanilla, and red food coloring.

Using an electric mixer, cream the butter and sugar until fluffy. Add the egg and mix well. Gradually add the dry ingredients and buttermilk mixture, alternating between the two.

Pour the red velvet batter over the cooled crust, spreading evenly.

3. Prepare the Cheesecake Layer:

In a clean bowl, beat the cream cheese and sugar until smooth.

Add the eggs, one at a time, mixing well after each addition. Stir in vanilla.

Gently spoon the cheesecake batter over the red velvet layer. Smooth the top with a spatula.

Bake for 45-50 minutes, until the center is set. Let it cool completely before refrigerating for at least 4 hours.

4. Make the Frosting:

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread or pipe the frosting over the cheesecake.

Tips:

Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature for a smooth batter.

Don’t Overmix: When combining the cheesecake layer, mix until just combined to avoid cracks.

Chill Thoroughly: For the best texture, allow the cheesecake to chill completely before serving.

Crust Variations: Add a pinch of salt to your crust mixture to balance out the sweetness.

Decorating Fun: Top with chocolate shavings or sprinkles for extra flair!

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This was a huge hit for my daughter’s birthday! So decadent and easy to make.” — Jessica M.

⭐️⭐️⭐️⭐️ “Delicious! Next time, I might add a bit more cocoa to the red velvet layer for a richer flavor.” — Emily H.

⭐️⭐️⭐️⭐️⭐️ “Perfect combination of flavors. My husband said it was the best cheesecake I’ve ever made!” — Rachel L.

⭐️⭐️⭐️⭐️ “Loved this recipe! I made it two days in advance, and it held up beautifully.” — Michelle R.

⭐️⭐️⭐️⭐️⭐️ “A showstopper! My family couldn’t get enough.” — Brianna K.

Printable Recipe:

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If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

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