Red Velvet Cheesecake

Combine two iconic desserts into one with a decadent Red Velvet Cheesecake.

Combine two iconic desserts into one with a decadent Red Velvet Cheesecake. 

Now that you’ve mastered a Classic Cheesecake, you’re going to add a couple ingredients and make this Red Velvet Cheesecake. Red Velvet Cake and cheesecake are favorites for family celebrations. Now no one has to choose between the two because you can make everyone’s favorite cake all in one. Everyone gets the best of both worlds with a red velvet cheesecake and you only need to make one dessert, unless you’re in the mood for one of these decadent cheesecakes too

Red velvet cheesecake starts with a crunchy chocolate cookie crust, then we add a creamy, deep red chocolate cheesecake filling and finish it off with the deliciously rich cream cheese frosting that red velvet cake is known for. It delivers everything you could want in a dessert.

And if it seems the least bit intimidating, I can assure you that making this red velvet cheesecake is easier than you think. Trust me. Let’s go!

Combine two iconic desserts into one with a decadent Red Velvet Cheesecake. 

Red Velvet Cheesecake

Yield: 8-10 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Combine two iconic desserts into one with a decadent Red Velvet Cheesecake.

Ingredients:

Chocolate Cookie Crust
  • 18 chocolate sandwich cookies, crushed 
  • 1/4 cup butter, melted 
  • 1 Tbsp. sugar 
Cheesecake Filling
  • 3 (8 oz.) pkg. cream cheese, room temperature 
  • 1 cup sugar 
  • 3 Tbsp. unsweetened cocoa powder 
  • 1 Tbsp. cornstarch 
  • Pinch of salt 
  • 1/2 cup sour cream, room temperature 
  • 1 oz. red food coloring 
  • 1 tsp. vanilla extract 
  • 4 large eggs, room temperature 
Cream Cheese Frosting
  • 4 oz. cream cheese, room temperature 
  • 1/4 cup butter, softened 
  • 2 cups confectioners sugar 
  • 1 tsp. vanilla extract 

Directions:

Chocolate Cookie Crust
  1. Preheat the oven to 350ºF. Grease the springform pan and wrap the outside of the pan in foil. Set aside. 
  2. In a bowl, mix crushed cookies, butter and sugar. Transfer to the pan and press evenly into the bottom using the bottom of a glass. Place the crust in the oven and bake for 10 minutes until the crust is slightly brown around the edges. Remove from oven and let it cool.
Cheesecake Filling 
  1. In a bowl, mix the cream cheese, sugar, cocoa powder, cornstarch and salt until combined and creamy. Stir in sour cream, red food coloring and vanilla then mix until combined. Add one egg at a time and stir to combine. Make sure to scrape the sides of the bowl and mix until smooth, creamy and silky. Pour the cheesecake batter over the cooled crust.  
  2. Transfer the springform pan to the middle of a large roasting pan. Carefully fill the roasting pan with about an inch of hot water. This will help the cheesecake remain creamy without cracks. Bake the cheesecake for 55-60 minutes.  
Frosting
  1. In the meantime, make the frosting. Mix together cream cheese, butter, confectioners sugar and vanilla until thick and well combined. Set aside. 
  2. Remove cheesecake from oven. The cheesecake is done when the outer rim looks set but the middle jiggles when you gently shake the pan. Let the cheesecake cool completely on a cooling rack. This step is crucial for achieving the perfect cheesecake. Then place in the refrigerator for at least 4 hours or up to 72 hours. 
  3. Top cooled cheesecake with cream cheese frosting. Slice and serve. 
Combine two iconic desserts into one with a decadent Red Velvet Cheesecake. 

Jamie Silva

Jamie is the blogger behind A Sassy Spoon, where she inspires you to celebrate the good things in life – food and travel! She shares accessible recipes ranging from easy everyday dishes, party food, and Cuban-inspired meals, as well as entertaining ideas and fun travel guides. Whether on a road trip or in the kitchen, she’s always thinking of her next recipe, next party or next trip.