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The Ultimate Red Velvet Cheesecake

Decadent layered red velvet and cream cheese cheesecake, perfect for holidays, celebrations, or any special occasion dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 12 slices
Course: Dessert, Holiday
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 ½ cups graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2 tbsp unsweetened cocoa powder
  • 2 oz red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp salt
Optional Toppings
  • whipped cream for garnish
  • fresh berries strawberries, raspberries, or blueberries
  • white chocolate shavings optional

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line bottom with parchment paper.
  2. Combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of the pan and bake 8–10 minutes. Cool slightly.
  3. Beat cream cheese until smooth. Add sugar and vanilla, mixing well.
  4. Add eggs one at a time, mixing on low speed after each addition.
  5. Mix in cocoa powder, red food coloring, vinegar, and salt until smooth.
  6. Pour filling over crust and smooth top with spatula.
  7. Bake 60 minutes, until edges are set and center slightly jiggles.
  8. Turn off oven, crack door, and let cheesecake cool 1 hour inside oven.
  9. Cover and refrigerate at least 4 hours or overnight.
  10. Remove from springform pan using parchment overhang and garnish before slicing.

Notes

For a smooth top, cool gradually. Store in fridge for up to 5 days or freeze for up to 2 months. Use gel-based red food coloring for best color.