Description
Indulge in the ultimate dessert with this luxurious Red Velvet Cheesecake. Creamy, rich, and beautifully red, this cheesecake is a showstopper at any gathering.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
- 1/4 cup melted butter
For the cheesecake:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/3 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons red food coloring
For the topping (optional):
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- chocolate shavings or red velvet crumbs for garnish
Instructions
- Preheat the oven to 325°F (160°C). Mix chocolate cookie crumbs and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, buttermilk, cocoa powder, and red food coloring until fully combined. Pour the batter over the cooled crust.
- Bake for 50–60 minutes, or until the center is slightly jiggly but set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
- For the topping, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe onto the chilled cheesecake and garnish as desired.
Notes
- Use gel food coloring for a more vibrant red hue.
- Cheesecake slices best when chilled overnight.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 29g
- Sodium: 310mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
