[X]

Home > Recipes > Red Velvet Cheesecake

Red Velvet Cheesecake Recipe

Red Velvet Cheesecake Recipe photo by Taste of Home

Read reviews (28)

Rate recipe

Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting, and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina

This recipe is:

Contest Winning

[X]

Rate Red Velvet Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Red Velvet Cheesecake Recipe

Prep: 30 min. Bake: 1 hour + chilling

Yield: 16 Servings

30 60 90

Ingredients

17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 eggs, lightly beaten
1 bottle (1 ounce) red food coloring
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. Yield: 16 servings.

Nutritional Facts 1 slice equals 463 calories, 29 g fat (17 g saturated fat), 131 mg cholesterol, 276 mg sodium, 46 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Red Velvet Cheesecake

Red Velvet Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(21-28) of 28 reviews

Sort Reviews:

Reviewed on Jan. 04, 2012 by Kristiana13

PERFECT!

Reviewed on Jan. 01, 2012 by Alice_101

I made this for my aunt, and she loved it. I would use more foil next time as well, I got a slightly soggy crust as well.

Reviewed on Dec. 26, 2011 by chere11

This was so delicious...best cheesecake ever!!! So festive and beautiful, too. I made it just as directed, and it turned out perfect. I'm sure it will be requested next year.

Reviewed on Dec. 26, 2011 by aug2295

Yum!! Soggy crust is usually a sign some of the water got into the cheesecake - I would use more foil next time. Prebaking the crust may lead to it being a little burned. I left the extra sugar out of the crust, came out nice.

Reviewed on Dec. 25, 2011 by Kristiana13

Loved it! Just ate it and it was delicious !!!!

Reviewed on Dec. 20, 2011 by kristirahm

This recipe was very yummy!! However, the crust was a bit soggy, so next time I will prebake the crust which should solve that issue. Also after the 70 minutes of baking in the water bath, my cheesecake was still very wiggly, so I ended up baking it about 20 minutes longer. It came out perfect and set up very nicely. This would also be very good for Valentine's Day.

Reviewed on Dec. 15, 2011 by Sdex1999

I like to use Condensed Milk with any cheesecake filling. I did not substitute nothing. I remember when I was a little girl, my grandmother always used Condensed Milk as one of her main ingredients for her cheesecakes. And I've always kept that tradition. Using Condensed Milk makes any dessert rich in taste.

Reviewed on Dec. 06, 2011 by Sdex1999

I made this recipe for a birthday present, and it was wonderful. To make this recipe better, I used Condensed Milk in the filling.

View all >