Red Velvet Cheesecake
This Red Velvet Cheesecake features an Oreo cookie crust and a cream cheese frosting on top. Perfect for Valentine’s Day or the holidays!
When I was trying to come up with a dessert to make for my mom’s birthday, I asked my aunt to remind me what her favorites are. It’s been almost 9 years since I’ve lived in the same state as my mom, so I needed a little help 🙂 She told me that her favorite cake was red velvet, she loves cheesecake, and she had actually seen a recipe in a magazine for Red Velvet Cheesecake. What a coincidence! I had just been seeing a recipe for Southern Living’s Red Velvet Cheesecake floating around the blogs in honor of Valentine’s Day. It was a sign!
I made this cheesecake and took it home with me for the weekend. It was my first cheesecake ever, but everyone loved it. I thought the filling was a little more moist than a typical cheesecake (and no, I didn’t cook it in a water bath), but I think it’s just a different type of texture because of the red velvet. My aunt thought the cream cheese frosting was going to be too much when she saw the cake, but she was pleasantly surprised. The Oreo crust was also a really nice addition (thanks to Annie’s Eats!). It was nice and crisp on the bottom and just delicious.
One quick side note: What do you see here?
Supposedly, women are able to spot the word “Lift” easily, while men find this difficult, tending to see black splotches. I’m not sure if it’s related, but my mom, aunt, sister, and I all saw 3 hearts on the cake, while my dad and husband both saw a ghost face 🙂
Gluten Free Red Velvet Cheesecake
Use gluten free chocolate sandwich cookies in place of Oreos for the crust for an entirely gluten free dessert!
Looking for more Valentine themed desserts?
Check out these recipes featuring red for Valentines Day or the holidays:
Red Velvet Brownies with Cheesecake Swirl
Vanilla Swiss Meringue Buttercream on Red Velvet Cupcakes
Pomegranate Cream Cheese Frosting
Santa’s Whiskers Cookies made with only red cherries
Tea Party Ideas for Kids – Valentine’s section
Dark Chocolate Covered Cherry Cookies
Looking for more Cheesecake recipes?
Check out these other cheesecake favorites:
Bailey’s Irish Cream Mini Cheesecakes
Bailey’s Irish Cream Cheesecake
Cheesecake Factory Copycat Godiva Chocolate Cheesecake
Cherry Chocolate Cheesecake Bundt Cake
S’mores Cheesecake Bars
Mexican Chocolate Black Bottom Cupcakes
Chocolate Pumpkin Cheesecake Bars
Pumpkin Chocolate Cheesecake Bars
Black Bottom Caramel Pumpkin Cheesecake Bites
Chocolate Cheesecakes for Two
Red Velvet Cheesecake
- 9-inch springform pan
For the crust:
- 1 1/2 cups Oreo cookie crumbs (or gluten free sandwich cookies)
- 4 tablespoons butter (melted)
- 1 tablespoon sugar
For the cheesecake:
- 24 ounces cream cheese, softened (three 8-ounce packages)
- 1 1/2 cups granulated sugar
- 4 large eggs (lightly beaten)
- 3 tablespoons unsweetened cocoa powder (sifted)
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 1 oz. red no-taste icing color (such as Wilton or 2 oz. liquid red food coloring )
For the topping:
- 8 ounces cream cheese, softened (1 8-ounce package)
- 4 tablespoons butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the decoration:
- mini chocolate chips
- Preheat oven to 325 degrees F. Line the bottom of a 9-inch springform pan with a round of parchment paper.
Make the crust:
- Combine the Oreo crumbs, melted butter, and sugar in a small bowl. Mix together with a fork until all the crumbs are moistened. Press the mixture onto the bottom of the prepared pan.
Make the cheesecake:
- Beat cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 5 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
- Bake for 10 minutes; then reduce heat to 300 degrees F, and bake for 1 hour and 15 minutes or until center is firm. Turn oven off, and prop the door open slightly. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on wire rack 30 minutes. Run knife along out edge of cheesecake. Cover and chill 8 hours.
Make cream cheese frosting:
- Beat cream cheese and butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.
Finish the cheesecake:
- Spread the frosting evenly over the top of the chilled cheesecake.
- To add a heart decoration, lightly place a heart-shaped cookie cutters on the frosting and then sprinkle mini-chocolate chips inside, pressing them down gently. Carefully remove the cookie cutters.
- Remove the springform pan ring before serving cheesecake.
1 thought on “Red Velvet Cheesecake”
How funny – I just started a blog too, and I got my PhD in cancer biology from UofC. I’m in Boston now for my postdoc, and definitely understand what you mean about being a precise scientist (I have a scale too!)! I’m looking forward to your future posts!