Red Velvet Cheesecake
A New York style cheesecake turned red velvet with cocoa and a hint of vinegar, baked on a chocolate graham cracker crust and finished with sweetened cream cheese icing.
- Prep Time
- 40 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 55 min
- Servings
- 12 servings
Every time I searched for a red velvet cheesecake recipe, all I found was red velvet cake layered with New York cheesecake. That's not what I was after — though, admittedly, that combination also looked amazing and immediately went on my to-make list.
This one started as a request from a regular at Krafty Draft who kept bugging me to put a red velvet cheesecake on the menu. I finally caved, and of course he was off work the exact day it debuted. I saved him a couple of slices anyway, and got trolled for it regardless — never even a chance at winning that one.
The cocoa, vinegar, and red food coloring turn a classic New York cheesecake fully red velvet, and the sweetened cream cheese topping and chocolate graham crust seal the deal. Perfect for the holidays, or any time you want to show off a little.
Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 2 tbsp. granulated sugar
- 5 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 2 tbsp. unsweetened cocoa
- 2 eggs
- 1 tbsp. vanilla extract
- 1/2 cup heavy cream
- 1 tbsp. red food coloring gel (or 2 tbsp. liquid red food color)
For the Topping
- 4 oz. cream cheese, softened
- 4 oz. frozen whipped topping, thawed
Instructions
- 1Preheat the oven to 350°F. Double-wrap the outside of a 9 inch springform pan with heavy duty foil and set inside a 12 inch cake pan.
- 2Combine the chocolate graham cracker crumbs and 2 tbsp. sugar, then mix in the melted butter by hand. Press evenly into the bottom of the springform pan and bake 7 minutes. Set aside.
- 3Beat 8 oz. cream cheese, the cornstarch, and 2/3 cup sugar at medium speed until smooth. Add another 8 oz. cream cheese and 1/3 cup sugar, and beat until smooth. Add the remaining cream cheese, granulated sugar, and cocoa, and beat until smooth.
- 4Slow the mixer, add the vanilla and eggs one at a time, scraping down the sides. Slowly add the heavy cream and red food coloring, beating just until combined — do not overmix.
- 5Spread the batter over the crust in an even layer.
- 6Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan. Bake for about 1 hour 15 minutes, until lightly browned on top.
- 7Cool on a rack about 4 hours, then remove the foil. Cover with plastic wrap and freeze at least 4 hours, preferably overnight.
- 8Release the springform sides, invert the cheesecake onto a flat surface to remove the pan bottom, then turn back over onto a serving plate.
- 9Beat the remaining cream cheese and whipped topping together until smooth, then spread or pipe over the cheesecake. Slice with a sharp, straight-edged knife, wiping between cuts.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
