Description
Indulge in the rich and decadent flavors of this Red Velvet Cheesecake, a perfect fusion of two beloved desserts. A velvety smooth cheesecake on a chocolate cookie crust, topped with a luscious cream topping – a show-stopping treat for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 4 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 teaspoons distilled white vinegar
- 2 tablespoons red food coloring
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Chocolate shavings or red velvet cake crumbs for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty aluminum foil to prevent leaks.
- Prepare the crust: Combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan.
- Make the filling: Beat cream cheese and sugar, add cocoa powder, then eggs one at a time. Mix in sour cream, buttermilk, vanilla, vinegar, and food coloring. Pour over crust.
- Bake: Place the pan in a roasting pan with water, bake for 1 hour 15 minutes. Cool in the oven.
- Chill: Refrigerate the cheesecake for at least 6 hours or overnight.
- Prepare the topping: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cheesecake and garnish before serving.
Notes
- For a deeper chocolate flavor, substitute dark cocoa powder for regular.
- Cheesecake slices best when chilled overnight and cut with a warm knife.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39 g
- Sodium: 380 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
