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Red Velvet Cheesecake
4.8 from 36 votes

Red Velvet Cheesecake

This Red Velvet Cheesecake Recipe has a light chocolate flavor, a tang from the buttermilk, and oh so smooth and creamy.

Prep Time
20 mins
Cook Time
1 hr 40 mins
Additional Time
8 hrs
Total Time
10 hrs
Servings: 10 slices
Calories: 737 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 25 Oreo cookies crushed
  • 4 tablespoons butter melted
Cheesecake
  • 24 ounces cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 3 tablespoons cocoa powder unsweetened
  • 4 egg large
  • 1 teaspoon vanilla extract
  • 1 cup sour cream full-fat
  • 1/2 cup buttermilk
  • 1 teaspoon vinegar
  • 1 tablespoon red gel food coloring
Cream Cheese Whipped Cream
  • 4 ounces cream cheese room temperature
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Crust
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly spray the sides of a 9.5-inch springform pan with nonstick baking spray. Place a 3-inch wide parchment strip against the greased sides of the pan.
  2. Add the oreo cookies with the filling still in them in a food processor. Pulse until the cookies are all crumbs.
  3. Add in the melted butter and pulse until the butter has coated all of the crumbs.
  4. Pour the crust mixture into the bottom of the prepared springform pan. Firmly press the crust into the pan as evenly as possible.
  5. Place the crust in the freezer or fridge to firm up while preparing the cheesecake batter.
Cheesecake
  1. Add the cream cheese to a large mixing bowl. Using a hand mixer, beat the cream cheese on medium until smooth.
  2. Add in the sugar and cocoa powder. Continue to beat until incorporated.
  3. Add the vanilla extract and then the eggs one at a time. Beat in the eggs just until incorporated and scrape down the sides and bottom of the bowl before adding the next.
  4. Once all of the eggs are incorporated, add in the sour cream, buttermilk, vinegar, food color. Beat just until everything is incorporated. If the food coloring still has streaks after the buttermilk and heavy cream are incorporated, continue to stir with a spatula instead of a hand mixer.
  5. Before adding the cheesecake mixture to the pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the cheesecake in a slightly larger pan to keep the cheesecake dry and then place the two pans in a third pan that’s filled with about 1 inch of hot water.
  6. Pour the batter on top of the cookie crust.
  7. Place the cheesecake in the preheated oven and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is jiggled back and forth. The cook time may vary so always give it the jiggle test and bake longer if the center moves like wet batter instead of jello that’s set up.
  8. Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
  9. Once cooled to room temperature, place in the refrigerator overnight to set up.
  10. Before serving, prepare the cream cheese whipped cream and pipe swirls on top of the cheesecake.
Cream Cheese Whipped Cream
  1. In a medium bowl, add in the cream cheese. Using a hand mixer, beat on medium speed until smooth.
  2. Add in the whipped cream and continue to beat until soft peaks form.
  3. Add in the powdered sugar and vanilla extract. Beat until stiff peaks form.
  4. Add the whipped cream to a piping bag fitted with a star tip and pipe the whipped cream on top of the cheesecake.

Nutrition Information

Calories 737kcal (37%) Carbohydrates 58g (19%) Protein 10g (20%) Fat 53g (82%) Saturated Fat 29g (145%) Trans Fat 1g (50%) Cholesterol 211mg (70%) Sodium 499mg (21%) Potassium 291mg (6%) Fiber 1g (4%) Sugar 47g (94%) Vitamin A 1815IU (36%) Vitamin C 1mg (1%) Calcium 153mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 737

% Daily Value*

Calories 737kcal 37%
Carbohydrates 58g 19%
Protein 10g 20%
Fat 53g 82%
Saturated Fat 29g 145%
Trans Fat 1g 50%
Cholesterol 211mg 70%
Sodium 499mg 21%
Potassium 291mg 6%
Fiber 1g 4%
Sugar 47g 94%
Vitamin A 1815IU 36%
Vitamin C 1mg 1%
Calcium 153mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.