Description
This decadent Red Velvet Cheesecake combines the rich flavors of classic red velvet cake with a creamy, smooth cheesecake layer. Featuring a chocolate cookie crumb crust and a luscious cream cheese frosting, this dessert is perfect for special occasions or a delightful treat. Baked in a water bath to ensure a creamy texture, then chilled and topped with a velvety frosting, this cheesecake offers a perfect balance of flavors and textures.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate sandwich cookie crumbs (e.g., Oreos)
- 1/4 cup unsalted butter, melted
Cheesecake Layer
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red gel food coloring
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap its bottom with aluminum foil to prevent water from seeping in during baking.
- Make the Crust: Combine the chocolate sandwich cookie crumbs with the melted unsalted butter until well mixed. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake the crust for 10 minutes, then remove and allow it to cool.
- Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, ensuring each is blended before adding the next.
- Add Flavor and Color: Stir in the unsweetened cocoa powder and red gel food coloring until the batter is evenly colored and combined. Pour this batter over the prepared and cooled crust in the springform pan.
- Bake the Cheesecake: Place the springform pan into a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake in the preheated oven for 55 to 65 minutes until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking. Afterwards, refrigerate the cheesecake for at least 6 hours to fully set.
- Prepare the Frosting: Beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar while continuing to beat until the frosting is creamy. Mix in the vanilla extract for flavor.
- Assemble and Serve: Remove the chilled cheesecake from the springform pan. Spread the prepared cream cheese frosting evenly over the top. Garnish as desired and serve chilled for the best flavor and texture experience.
Notes
- Using a water bath while baking helps prevent cracks and ensures a creamy texture in the cheesecake.
- Make sure all cream cheese is softened to avoid lumps in the batter and frosting.
- Allow the cheesecake to chill for at least 6 hours or overnight for optimal firmness and flavor development.
- Red gel food coloring provides vibrant color without altering the batter’s consistency.
- This recipe yields a rich dessert; small slices are recommended.
- Wrap the bottom of the springform pan with foil tightly to avoid water leaks from the water bath.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
