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Red Velvet Cheesecake Recipe

Red Velvet Cheesecake 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
TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling YIELD:16 servings


  • 17 chocolate cream-filled chocolate sandwich cookies, crushed
  • 1/4 cup butter, melted
  • 1 tablespoon sugar
  • 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
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  • 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • 2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
  • 3. 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.
  • 4. 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.
  • 5. 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: 463 calories, 29g fat (17g saturated fat), 131mg cholesterol, 276mg sodium, 46g carbohydrate (39g sugars, 1g fiber), 7g protein.

Reviews for Red Velvet Cheesecake

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Melita User ID: 9074279 261095
Reviewed Feb. 10, 2017

"Very pretty, and fairly tasty, but the bake time, as others have said, is way off. Mine took over 40 minutes more. Perhaps this should be baked at 425 for 10 minutes, then 250 for another 50, like the directions for a New York cheesecake? Also, I think a sour cream topping would have been better, particularly in terms of texture, than the cream cheese frosting.. Overall, it was a nice novelty, and the novelty factor will be the only reason I make it again."

manjitkaur User ID: 8275007 244731
Reviewed Mar. 1, 2016

"Delicious and so much flavor .... Perfect Valentine cake. My kids and husband simply loved it"

tlwagner User ID: 8224354 240596
Reviewed Dec. 30, 2015

"Loved this cheesecake! The crust should be baked first since mine was soggy. It also needs more cooking time. Next time I will try a 10 inch pan. The flavor and texture was very good, I used a dark cocoa powder in mine. I will make this again, but with a few tweeks."

karikat10 User ID: 5483553 240537
Reviewed Dec. 29, 2015

"Delicious!!! Cheesecake was easy and so so yummy. It did take about 75 minutes to cook fully. And my best recommendation is to bake your crust first. I baked mine for 10 minutes and let it cool completely before adding the cheesecake mixture. Chilled for 24 hours and then frosted. EVERYONE loved this cheesecake. Great consistency and lovely flavor. Not too rich. I can't wait to make it again."

momofASK User ID: 8670353 239877
Reviewed Dec. 20, 2015

"Very disappointed. I've made many different kinds of cheesecakes, but this one didn't turn out. I baked it for about 30-40 minutes longer than the recipe says, and I had to take it out because I needed to leave. I put it in the fridge and the next day I discovered that it wasn't cooked all the way through and I couldn't get it off the springform pan without it falling apart. I'm thinking that maybe the temperature should be 350, not 325? I ended up buying a frozen cheesecake since it was for a Christmas "event"."

Beaujo User ID: 1506033 228268
Reviewed Jun. 21, 2015

"I never use the water bath when making cheesecake. Used chocolate graham crackers for the crust, didn't add as much food coloring after reading comments, added melted white chocolate to the frosting and toasted pecans on top. It turned out perfect, was done at 50 minutes. And was all gone by end of day. The cheesecake was very creamy and had a great cheesecake taste. Thank you, family favorite now!"

Joscy User ID: 2694585 121241
Reviewed Jul. 5, 2014

"This would make an excellent **celebration dessert**. Veryimpressive!"

ncann User ID: 2771933 137696
Reviewed Nov. 8, 2013

"I have made Red Velvet Cheesecakes for years. To simplify process, I use the ready made Oreo Keebler pie crust-gives this cheesecake the perfect balance. Also, after adding the topping, I sprinkle chopped pecans over it. This is a very good holiday pie or for a special gathering. Ncann"

SimplySizzlinSue User ID: 7299619 114862
Reviewed Jun. 11, 2013

"With regard to those who had a soggy crust as a result, my thoughts are that the 'crushed' cookie should NOT have the cream filled center in it. I remove mine in all recipes before baking a crust. It is full of lard, which in my opinion, the result would be a soggy crust. Also; the amount of the food coloring is a bit much, so I cut back on mine and continued to add until I had the color I wanted. Hope this helps any who were discouraged and maybe you'll try it again. ;-) SSS"

sugababe User ID: 4625295 212977
Reviewed Apr. 19, 2013

"This recipe is very delicious. Everyone said how good it was. The one thing that I don't like about it is that it is too soft. I follow the recipe exactly as it is written and the crust was soggy and the cake was to soft, even after being refrigerated over night. In the picture the cheesecake appears to be firm. Is there something that I not doing?"

aicenhour User ID: 4627743 114860
Reviewed Feb. 16, 2013

"This recipe is so decadent! Full fat in all the ingredients! If you are going to do it... Do it right! But you dont have to eat the whole cheesecake! Although you will want to!"

gloustergal63 User ID: 2599196 183403
Reviewed Feb. 11, 2013

"I made this for Valentine's Day. My husband did the shopping and mistakenly bought fat-free cream cheese, and I didn't have time to go out for the real stuff. Consequenlty, the filling was a little loose, but tasted wonderful. I believe if I had used regular cream cheese it would have been amazingly good. Also, I had a can of Betty Crocker cream cheese frosting so I used that instead of making it from scratch. I got a lot of complements on this dessert and will probably make it again. Maybe for Christmas? I might add green food coloring to the frosting to make it red and green....."

Gillybear User ID: 6871193 183395
Reviewed Feb. 4, 2013

"DISAPPOINTED! Of course it tasted good, but the novelty value is the red velvetness! Made to the letter but mine came out brown, not red. It would have done, without the addition of the cocoa. Unfortunate really, as I had prepared it as a dessert for guests."

DelisaK User ID: 5330919 193554
Reviewed Jan. 5, 2013

"This was really good. LOVE the frosting. It took almost two hours to get done though. That's ridiculous. My crust was soggy and I am positive that no water got into it. It was off to begone with. I think it might be too much butter. I might pre bake it a little next time."

DelisaK User ID: 5330919 136449
Reviewed Jan. 5, 2013

"This is Avery tasty cheesecake, but like others said, it definitely was nowhere near done at 70 minutes. I cooked at least another 45 minutes longer. That's ridiculous. My crust was soggy too and I am positive that no water got into it. I will probably prebake it a little or use less butter next time. It was soggy before I baked it. LOVE the frosting."

bamachick722 User ID: 6420662 121240
Reviewed Dec. 29, 2012 Edited Dec. 21, 2015

"Great cheesecake!"

jseeba User ID: 1660235 183394
Reviewed Dec. 29, 2012 Edited Dec. 21, 2015

"This is a great recipe. I made this for Christmas dessert and it was a great hit!! I make cheesecakes all the time and this one is one of the best."

tamsden User ID: 6984179 193552
Reviewed Dec. 29, 2012

"I made this for Christmas this year and it was delicious! My family thought that I had bought it from a bakery. It was pretty and good. Will definitely be making again. But like others have said, it requires additional cooking time."

broberts1302 User ID: 6835510 193551
Reviewed Dec. 29, 2012

"My only question is why wasnt this recipe posted before Christmas? I would have made this one instead of the one I did make although it came out awesome."

dgrammie60 User ID: 6708908 180939
Reviewed Dec. 29, 2012

"This looks really yummy and can't wait to try this for New Years. But saw some reviews saying they used condensed milk in the filling. What did they substitute the milk for: just the buttermilk or both buttermilk and sour cream? Sorry, I'm a baking dummy."

blhenn User ID: 5747906 193550
Reviewed Jul. 30, 2012

"This was soo amazing! It definetly needs longer cooking time for sure though. We were having all my husbands Soldiers over for dinner so I knew I needed something amazing that would feed 6 growing 20 year old Infantry men and a toddler boy and man this was it! They all loved it and since its sooooo large we had left overs for me to have some too. :-)"

Rjsgirl26 User ID: 6647920 121230
Reviewed May. 20, 2012

"Best cheesecake I have made to date!"

Duckhunter39 User ID: 6483714 151563
Reviewed Jan. 22, 2012

"baking time for me took a lot longer than 70 minutes. My oven is a bake and convection oven. I started out baking, then switched to my convection because it was taking so long. I made this for my Mother-in-Law for her birthday and we all enjoyed the special cake!"

Kristiana13 User ID: 6105743 186904
Reviewed Jan. 4, 2012


Alice_101 User ID: 5048055 114858
Reviewed Jan. 1, 2012

"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."

chere11 User ID: 5980783 196590
Reviewed Dec. 26, 2011

"This was so 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."

aug2295 User ID: 4631582 114857
Reviewed Dec. 26, 2011

"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."

Kristiana13 User ID: 6105743 198204
Reviewed Dec. 25, 2011

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

[email protected] User ID: 6386531 193549
Reviewed Dec. 20, 2011

"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."

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