Description
This indulgent Red Velvet Cheesecake combines the rich, velvety flavor of classic red velvet cake with the creamy, smooth texture of cheesecake. A perfect treat for any special occasion or dessert lover, this luscious dessert is sure to impress!
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ½ cup sour cream
- ½ cup heavy cream
- 2 tbsp cocoa powder
- 1 tbsp red food coloring (or as needed for desired color)
For the red velvet cake:
- 1 box red velvet cake mix (or homemade)
- ½ cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and line the bottom of a springform pan.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let it cool.
- Prepare the red velvet cake: In a large bowl, whisk together cake mix, oil, eggs, buttermilk, and vanilla extract. Mix until smooth and well combined. Pour the batter into the prepared pan, spreading it evenly over the crust. Bake for 30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, flour, sour cream, heavy cream, cocoa powder, and red food coloring. Mix until fully combined and smooth.
- Assemble the cheesecake: Once the red velvet cake has cooled, pour the cheesecake filling over the cake in the pan. Use a spatula to smooth out the top.
- Bake the cheesecake: Place the cheesecake in the oven and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill: After it cools, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
- Serve: Once chilled, remove the cheesecake from the springform pan, slice, and serve!
Notes
- For a stronger red color, you can add more food coloring to the batter.
- You can top the cheesecake with whipped cream or a dusting of cocoa powder for extra decoration.
- Be sure to let the cheesecake cool completely before refrigerating to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (includes cooling)
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red velvet, cheesecake, dessert, creamy, cake, red velvet cheesecake