Description
A rich and creamy red velvet cheesecake that combines the classic flavors of red velvet cake with a smooth cheesecake filling, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Red velvet cake crumbs for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla extract, cocoa powder, and red food coloring until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream with powdered sugar until soft peaks form and spread over the cheesecake. Garnish with red velvet cake crumbs.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use full-fat cream cheese and sour cream.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Red Velvet Cheesecake, dessert, cheesecake recipe, red velvet