Red Velvet Cheesecake

A delightful dessert that combines the rich flavors of traditional red velvet cake with the creamy texture of cheesecake, perfect for special occasions.

Print Recipe

Prep Time 30

Cook Time 1

Total Time 6 30

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

Crust

2 cups graham cracker crumbs This will form the base of your cheesecake, providing a crunchy texture.
1/2 cup unsalted butter, melted The melted butter helps bind the crumbs together for a sturdy crust.
1/4 cup granulated sugar This adds sweetness to the crust, enhancing its flavor.

Filling

1 1/2 cups cream cheese, softened Cream cheese is the star of the cheesecake filling, giving it that rich and creamy texture.
1 cup granulated sugar This sweetens the cheesecake filling, balancing the tanginess of the cream cheese.
1 teaspoon vanilla extract Vanilla adds a warm, aromatic flavor that complements the other ingredients.
2 large eggs Eggs help set the cheesecake, giving it structure and creaminess.
1 cup sour cream Sour cream adds a tangy flavor and contributes to the cheesecake's smooth texture.
1 tablespoon cocoa powder This gives the cheesecake its subtle chocolate flavor, enhancing the red velvet experience.
1 tablespoon red food coloring The food coloring is essential for achieving that signature red hue.
1/2 teaspoon salt A pinch of salt enhances the overall flavor of the cheesecake.

Equipment

9-inch springform pan
muffin tin

Method

Prepare the crust by combining graham cracker crumbs, melted butter, and sugar. Press into a greased 9-inch springform pan and bake for 10 minutes. Let cool.
Make the red velvet batter by beating cream cheese, adding sugar, vanilla, eggs, sour cream, cocoa powder, red food coloring, and salt until smooth.
Pour the red velvet batter over the cooled crust and smooth the top. Bake for 55-60 minutes until the center is set but slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Nutrition

Calories: 350kcalProtein: 6gSodium: 300mg

Tried this recipe?