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creamy red velvet cheesecake

(1 rating)
Recipe by
Genny Miller

This cheesecake is a lot of fun to make. As you can see, I made it for Valentine's Day. But it would be great for Christmas, or ANY time of the year. I certainly wouldn't limit it to just the Holidays. The cookie crust, creamy rich filling with it's cream cheese frosting makes for a wonderful flavor combination. The water bath makes the cheesecake so moist and creamy, and it never comes out with a cracked some cheesecakes do. Give it a try, I promise you won't be disappointed!

(1 rating)
yield 16 Servings
prep time 30 Min
cook time 1 Hr

Ingredients For creamy red velvet cheesecake

  • 17
    chocolate cream-filled cookies, (such as oreo's) 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
    sour cream (8 ounces)
  • 1/2 c
  • 3 Tbsp
    baking cocoa
  • 2 tsp
    vanilla extract
  • 4
    eggs, lightly beaten
  • 1
    (1 ounce) bottle red food coloring
  • 1 pkg
    (3 ounce) cream cheese, softened
  • 1/4 c
    butter, softened
  • 2 c
    powdered sugar
  • 1 tsp
    vanilla extract

How To Make creamy red velvet cheesecake

  • 1
    Place a greased 9-inch Springform pan on a double thickness of heavy-duty foil. Securely wrap foil up and around pan. Important Hint: I use the extra large (wide) heavy duty foil. You want to make sure that there are no seams or creases in the foil where the water can seep through.
  • 2
    In a small bowl, combine the cookie crumbs, butter, and sugar. The food processor works great for this. Press onto the bottom of springform pan and bake in 10-12 minutes in a 350 degree oven.
  • 3
    For filling: 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 till combined. Stir in food coloring. Pour over crust and place in springform pan in a large baking pan. Add 1-inch of hot water to larger pan.
  • 4
    Bake at 325 degrees for 60-70 minutes or until center is just set. Note: you may need to cook it up to 20 minutes longer. You don't want to over cook, but make sure that the center is set and just jiggles slightly.
  • 5
    When done 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.
  • 6
    Frosting: In a small bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving time.
  • 7
    Note: Another reason I like this recipe is that you can make this cheesecake the day before and then just whip up the frosting then next day and spread it on the cheesecake a couple hours before serving. Saves time. Enjoy!!

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