Description

This Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant color and subtle cocoa flavor of red velvet cake. Featuring a buttery Oreo cookie crust and topped with a smooth cream cheese frosting, this indulgent dessert is perfect for special occasions or any time you want to impress with a show-stopping treat.

Ingredients

Scale

For the crust

2 ½ cups (250 g) crushed Oreo cookies, about 30 cookies
5 tablespoons unsalted butter, melted

For the cheesecake

32 ounces (908 g) cream cheese, softened
1 ⅓ cups (267 g) granulated sugar
½ cup (42 g) Dutch-processed cocoa powder
1 cup (227 g) sour cream, room temperature
1 tablespoon white vinegar
1 tablespoon vanilla extract
1–2 ounces red food coloring (I used 1.5 ounces)
4 large eggs, room temperature, lightly beaten

For the frosting

4 ounces (113 g) cream cheese, softened
¼ cup (56 g) unsalted butter, softened
2 cups (260 g) confectioners’ sugar
1 teaspoon vanilla extract

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Instructions

Make the crust: Move the oven rack to the lower third position, just below the center notch, and preheat the oven to 350°F. Wrap the outside bottom of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent leaks. Combine the crushed Oreo cookies and melted butter until thoroughly mixed, then press the mixture firmly into the bottom and about 2 inches up the sides of the pan. Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
Prepare the cheesecake batter: Lower the oven temperature to 300ºF. In a stand mixer bowl fitted with a paddle attachment or using a handheld mixer, beat the softened cream cheese on medium-low speed until smooth and creamy, about 1 minute. Add granulated sugar and Dutch-processed cocoa powder and mix on medium-low speed until fully combined. Incorporate sour cream, white vinegar, vanilla extract, and red food coloring, mixing until smooth. Gently fold in the lightly beaten eggs using a silicone spatula, mixing just until combined to avoid overmixing.
Bake the cheesecake: Pour the batter evenly over the cooled crust in the springform pan. Place the springform pan inside a large roasting pan. Carefully fill the roasting pan with boiling water halfway up the sides of the springform pan to create a water bath. Bake for 1 hour or until the edges are set but the center still jiggles slightly when shaken. Turn off the oven and leave the cheesecake in the water bath in the oven for an additional hour to finish cooking gently.
Cool and chill: Remove the springform pan from the water bath and set on a wire rack. Run a small knife around the edge to loosen the cheesecake from the pan. Allow it to cool completely to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to achieve the best texture and flavor. Just before serving, remove the sides of the springform pan.
Make the frosting: Using a stand mixer or handheld mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add confectioners’ sugar and vanilla extract, mixing on low speed until combined, then increase to medium speed and beat until the frosting is smooth. Spread evenly over the chilled cheesecake.

Notes

Food coloring amount affects the red hue intensity; start with 1 ounce and add more if desired, up to 1.5 ounces as used here.
Lining the bottom of the springform pan with parchment paper or foil is optional but can help with easier transfer.
Oven temperatures vary; check doneness by ensuring the edges are firm and the center jiggles slightly. If needed, bake longer then turn off the oven and let it rest inside.
Ensure the water bath is leakproof to prevent water from seeping into the cheesecake.
Make ahead tip: Cheesecake keeps up to 4 days refrigerated and can be frozen for up to 3 months; thaw overnight in refrigerator.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 520 kcal
Sugar: 42 g
Sodium: 220 mg
Fat: 36 g
Saturated Fat: 22 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 1.5 g
Protein: 7 g
Cholesterol: 125 mg