Red Velvet Cheesecake

RedVelvetCheesecakeIt’s officially spring, despite the fact that today’s weather has been significantly cooler than in weeks past. With temperatures hovering around 40 degrees, it’s hard to believe that a week ago we were going outside without a jacket.  Despite this setback, spring is officially here and warm weather must be right around the corner.

Also, let’s not forget that Easter is just one week away!  If you’re planning you Easter Dinner, this Red Velvet Cheesecake may fit the bill for your dessert.  It’s a fairly typical cheesecake recipe with traditional cream cheese icing on a red velvet cake.  It’ll be a crowd pleaser!

Red Velvet Cheesecake

  • Servings: 12-14
  • Difficulty: medium
  • Print


For chocolate crust
9 oz. package chocolate wafer cookies (40 to 45 cookies)
1 c semisweet chocolate, chopped
1 c slivered almonds
½ c packed brown sugar
½ c butter, melted

For Red Velvet cake
3 (8-oz) packages cream cheese, softened
1 ½ c granulated sugar
4 large eggs, lightly beaten
3 T unsweetened cocoa
1 c sour cream
5 t cornstarch
½ c buttermilk
2 t vanilla extract
1 t distilled white vinegar
2 (1-oz) bottles red food coloring

For cream cheese topping
1 (3-oz) package cream cheese, softened
¼ c butter, softened
2 c powdered sugar
1 t vanilla extract

For chocolate crust

  • Place wafer cookies, chopped chocolate, almonds and brown sugar in a large food processor. Cover and process until finely ground.
  • Add the 1/2 cup melted butter; cover and process until well combined.
  • Transfer crumbs to a 10×3-inch springform pan. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.

For red velvet cake

  • Beat 3 (8-ounce) packages cream cheese and 1 ½ cups sugar at medium-low speed with an electric mixer for 1 minute.
  • Add all remaining cake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
  • Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm.
  • Run knife along outer edge of cheesecake to loosen from pan endges. Turn oven off. Let cheesecake stand in oven 30 minutes.
  • Remove cheesecake from oven, remove pan sides, and cool in pan on a wire rack 30 minutes. Chill 8 hours.

For cream cheese topping

    • Beat 3-ounce package of cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.
    • Spread evenly over top of chilled cheesecake.


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