Red Velvet Cheesecake Recipe

Anna Russell


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.

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Yield: 16 Servings


30 Min


1 Hr


chocolate cream-filled chocolate sandwich cookies, crushed
1/4 c
butter, melted
1 Tbsp
granulated sugar


3 pkg
(8 ounces each) cream cheese, softened
1 1/2 c
granulated sugar
1 c
(8 ounces) sour cream
1/2 c
3 Tbsp
baking cocoa
2 tsp
vanilla extract
eggs, lightly beaten
1 bottle
(1 ounce) red food coloring


1 pkg
(3 ounces) cream cheese, softened
1/4 c
butter, softened
1 c
confectioners' sugar
1 tsp
vanilla extract

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy