Description
A luscious and rich red velvet cheesecake with a chocolate cookie crust, creamy cheesecake filling, and a velvety cream cheese frosting. This indulgent dessert is perfect for special occasions, offering the best of both worlds: cheesecake and red velvet cake in one decadent bite!
Ingredients
Scale
Crust:
- 2 cups cream-filled chocolate cookies, crushed (about 24 cookies)
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tbsp baking cocoa
- 2 tsp vanilla extract
- 3 large eggs, room temperature, lightly beaten
- 1 tbsp red food coloring
Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 tsp vanilla extract
Instructions
-
Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine crushed chocolate cookies, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
-
Make the Filling:
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream, buttermilk, baking cocoa, and vanilla extract. Mix until fully incorporated.
- Gradually stir in the lightly beaten eggs, mixing just until combined (do not overmix to avoid cracking).
- Add the red food coloring and gently fold until the mixture is evenly colored.
-
Bake the Cheesecake:
- Pour the filling over the cooled crust, spreading it evenly.
- Place the pan on a baking sheet and bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. This helps prevent cracking.
-
Chill the Cheesecake:
- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set.
-
Prepare the Frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the confectioners’ sugar, then mix in the vanilla extract until fluffy and spreadable.
-
Decorate and Serve:
- Remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top.
- Optional: Garnish with chocolate shavings, cookie crumbs, or a drizzle of chocolate syrup for added elegance.
Notes
- For a smoother and crack-free cheesecake, ensure that you mix the batter gently and avoid overmixing after adding the eggs.
- The cheesecake can be topped with additional red velvet cake crumbs or fresh berries for a festive touch.
Nutrition
- Serving Size: slice (1/12 of the cheesecake)
- Calories: 500kcal
- Sugar: 40g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg