Homemade Red Velvet Cheesecake Recipe
A rich, creamy cheesecake layered with moist red velvet cake, topped with smooth cream cheese frosting. Perfect for special occasions and guaranteed to impress. The beautiful red layers make it a showstopper dessert for any gathering.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ¼ cup unsalted butter melted
- 3 8 oz cream cheese blocks, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ¼ cup buttermilk
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- ½ tsp vinegar
Instructions
- Preheat oven to 325°F (163°C).
- Mix cookie crumbs with butter, press into a 9-inch springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in sour cream, buttermilk, cocoa, vanilla, food coloring, and vinegar until combined.
- Pour over crust and smooth the top.
- Bake 60–65 mins until edges are set and center is slightly jiggly.
- Turn off oven, crack door, and cool cheesecake inside for 1 hr.
- Chill in fridge at least 4 hrs or overnight before serving.
Notes
- For a marbled effect, swirl extra red velvet batter on top before baking.
- Use room-temperature ingredients for the smoothest texture.