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Creamy Red Velvet Cheesecake

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A rich and creamy red velvet cheesecake combining the classic flavors of red velvet cake with smooth cheesecake filling, perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon red food coloring
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust.
  3. In a large bowl, beat cream cheese and 1 cup sugar until smooth.
  4. Add sour cream, buttermilk, cocoa powder, and vanilla extract; beat until combined.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in red food coloring and salt until evenly mixed.
  7. Pour filling over crust in the springform pan.
  8. Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
  9. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.
  10. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use full-fat cream cheese and sour cream. Allow the cheesecake to cool gradually in the oven to prevent cracking. Serve chilled and garnish with whipped cream or cream cheese frosting if desired.

Nutrition

Find it online: https://www.receipster.com/red-velvet-cheesecake/

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