Creamy Red Velvet Cheesecake with Chocolate Accents
This stunning red velvet cheesecake features a rich cocoa-infused filling, creamy texture, and a chocolate cookie crust, making it perfect for holidays, special occasions, or anytime you want an impressive dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours (includes chilling)
- Yield: 12 servings
Ingredients
For the crust:
24 Oreo cookies or chocolate wafers
5 tablespoons unsalted butter, melted
For the filling:
4 (8 oz) packages cream cheese, softened
1 ¼ cups granulated sugar
¾ cup sour cream
½ cup buttermilk
4 large eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1 tablespoon white vinegar
2 teaspoons red gel food coloring
Optional topping:
White chocolate ganache or whipped cream
Instructions
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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
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Make the crust: Combine cookie crumbs and melted butter. Press into pan. Bake for 10 minutes. Cool.
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Beat cream cheese until smooth. Add sugar and cocoa, mix until combined.
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Add sour cream, buttermilk, vinegar, and vanilla. Mix until smooth.
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Add eggs one at a time, mixing gently. Stir in red food coloring.
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Pour batter over cooled crust.
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Place pan in roasting pan and fill with boiling water halfway up sides.
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Bake 1 hour 10–15 minutes, until edges are set and center slightly jiggles.
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Cool in oven 1 hour with door ajar. Remove and cool to room temp.
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Chill at least 6 hours or overnight.
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Top with ganache or whipped cream if desired before serving.
Notes
Use room temperature ingredients.
Don’t overmix after adding eggs.
For gluten-free, use gluten-free cookies for crust.
Chill overnight for best texture and clean slices.