Go Back
–+ servings
Merry

Red Velvet Cheesecake with Cream Cheese Frosting

This Decadent Red Velvet Cheesecake is a rich and creamy masterpiece that blends the best of two classic desserts—cheesecake and red velvet cake. With a buttery graham cracker crust, a smooth and luscious red velvet filling, and a vibrant hue, this dessert is perfect for Valentine’s Day, Christmas, birthdays, or any special occasion. Each bite is indulgent, tangy, and perfectly sweet, making it a showstopping treat for any dessert lover.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 10 -12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling:
  • 24 ounces cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 ounce red food coloring

Method
 

  1. Prepare the Crust – Preheat the oven to 325°F (165°C). Mix the graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan and set aside.
  2. Make the Cheesecake Filling – In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in sour cream, cocoa powder, vanilla extract, and red food coloring until fully incorporated.
  3. Bake the Cheesecake – Pour the filling over the prepared crust. Bake for 60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside with the door slightly open for one hour.
  4. Chill & Serve – Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours (preferably overnight). Once chilled, slice and serve!

Notes

  • For a richer crust, swap graham crackers for chocolate cookie crumbs.
  • To prevent cracks, bake the cheesecake in a water bath or let it cool gradually in the oven.
  • For an elegant touch, top with whipped cream, chocolate shavings, or a drizzle of white chocolate.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!