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Slice of red velvet cheesecake with cream cheese frosting on a white plate

Red Velvet Cheesecake

This iconic dessert combines the rich, velvety texture of cheesecake with the alluring charm of red velvet cake—perfect for special occasions or a sweet treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/3 cup unsalted butter, melted
For the Cheesecake Filling
  • 2 packages (8-ounce) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon cocoa powder
  • 1 tablespoon red food coloring
  • 1 cup sour cream
For the Topping (Optional)
  • Whipped cream
  • Shaved chocolate or a sprinkle of cocoa powder

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy.
  4. Add the vanilla extract, eggs, cocoa powder, and red food coloring. Beat until everything is incorporated.
  5. Gently fold in the sour cream.
Baking
  1. Pour the cheesecake filling over the prepared crust. Bake for about 50-60 minutes until the edges are set but the center is still slightly jiggly.
Cooling and Serving
  1. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
  2. Top with whipped cream and shaved chocolate if desired. Slice and serve.

Notes

Letting the cheesecake chill is crucial for the best texture. For an egg-free option, substitute eggs with ½ cup unsweetened applesauce for every egg.