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Red Velvet Cheesecake

Red Velvet Cheesecake

Meghan
This Red Velvet Cheesecake features an Oreo cookie crust and a cream cheese frosting on top. Perfect for Valentine's Day or the holidays!
Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Chill Time: 8 hours 30 minutes
Total Time 11 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 or more

Equipment

  • 9-inch springform pan

Ingredients
  

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

Instructions
 

  • 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.

Notes

Source:  Recipe adapted from Annie's Eats and Southern Living
You're Gonna Bake It After All
bakeitafterall.com
Keyword cheesecake, dessert