Creamy Red Velvet Cheesecake

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 vote
16 Servings
30 Min
1 Hr


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
eggs, lightly beaten
(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


  • 1Place 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.
  • 2In 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.
  • 3For 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.
  • 4Bake 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.
  • 5When 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.
  • 6Frosting:
    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.
  • 7Note: 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!!

Printable Recipe Card

About Creamy Red Velvet Cheesecake

Course/Dish: Cakes, Chocolate, Other Desserts
Hashtags: #red, #velvet