If you are looking for a show-stopping dessert that combines rich flavor with silky texture, this Homemade Red Velvet Cheesecake Recipe is your new best friend. With a decadent Oreo cookie crust, a luxuriously creamy red velvet cheesecake layer, and a dreamy cream cheese frosting, it’s an irresistible treat that will have everyone asking for seconds. Perfect for special occasions or simply indulging your sweet tooth, this cheesecake blends classic flavors with a personal touch that you’ll love sharing with friends and family.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in bringing the velvety taste, vivid color, and luscious texture that define this cheesecake. From the crushed Oreos creating a firm and flavorful crust to the combination of cream cheese and cocoa for that unmistakable red velvet character, you’ll find every item has its perfect place.
- 2 ½ cups crushed Oreo cookies: About 30 cookies, crushed finely to form a sturdy, chocolaty crust that adds both flavor and texture.
- 5 tablespoons unsalted butter, melted: Helps bind the crust perfectly while adding richness without overpowering.
- 32 ounces cream cheese, softened: The cornerstone of the cheesecake’s creamy and tangy filling for a smooth finish.
- 1 ⅓ cups granulated sugar: Sweetens the batter while balancing the cocoa’s bitterness beautifully.
- ½ cup cocoa powder: Adds depth, slight bitterness, and a hint of chocolate that enhances the red velvet flavor.
- 1 cup sour cream, room temperature: Keeps the cheesecake moist with a subtle tang that brightens the overall taste.
- 1 tablespoon white vinegar: Reacts with the baking soda for mild lift and intensifies the red velvet’s classic tang.
- 1 tablespoon vanilla extract: Infuses warmth and aroma, elevating the flavor profile.
- 1-2 ounces red food coloring: Gives that vibrant, iconic red hue that makes red velvet instantly recognizable and festive.
- 4 large eggs, lightly beaten and room temperature: Provide structure and richness to the cheesecake’s custard-like texture.
- 4 ounces cream cheese, softened: Used in the frosting for a lush, creamy finish.
- ¼ cup unsalted butter, softened: Incorporated in the frosting to give it smoothness and volume.
- 2 cups confectioners’ sugar: Sweetens and thickens the frosting to just the right consistency.
- 1 teaspoon vanilla extract: Adds that final touch of flavor to the frosting, making it irresistible.
How to Make Homemade Red Velvet Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Wrap the bottom of your 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent any leaks during baking. Then, combine the crushed Oreo cookies with the melted butter until it looks like damp sand. Press this mixture firmly into the bottom and slightly up the sides of the pan, forming a solid crust base. Bake for 10 minutes to set it, and then let it cool completely before adding the filling.
Step 2: Make the Cheesecake Batter
Lower your oven temperature to 300°F (150°C) as you start on the filling. Beat the softened cream cheese until completely smooth—this step is key to avoiding lumps and achieving that irresistible creamy texture. Add sugar and cocoa powder, then mix in sour cream, vinegar, vanilla, and your red food coloring until everything is well combined and vibrant. Finally, gently fold in the lightly beaten eggs to keep the batter light and airy without overmixing.
Step 3: Bake the Cheesecake
Pour the luscious batter over your cooled Oreo crust, spreading it evenly. Place the springform pan inside a larger roasting pan and carefully pour boiling water into the outer pan until it reaches halfway up your cheesecake pan sides. This water bath helps the cheesecake bake evenly and prevents cracking by maintaining moisture. Bake for one hour, then turn off the oven and leave the cheesecake inside the bath for another full hour to finish cooking perfectly.
Step 4: Cool and Chill the Cheesecake
Once baking is complete, remove the cheesecake from the water bath and allow it to cool on a wire rack at room temperature. After cooling, refrigerate it for at least 4 hours or preferably overnight; this step ensures the cheesecake sets firmly and develops its full flavor and creamy texture.
Step 5: Prepare and Apply the Frosting
For the final touch, whip the softened cream cheese and butter until you get a luxuriously creamy base. Gradually add in the confectioners’ sugar and vanilla extract, mixing until the frosting is smooth and spreadable. Carefully frost the chilled cheesecake, smoothing out the top to give it a flawless finish that’s as beautiful as it is tasty.
How to Serve Homemade Red Velvet Cheesecake Recipe
Garnishes
The right garnishes can take this Homemade Red Velvet Cheesecake Recipe to new heights. Fresh raspberries or strawberries add a burst of tartness and color contrast, while a sprinkle of white chocolate shavings or crushed Oreos on top offers an extra texture surprise. Edible rose petals or a light dusting of cocoa powder can elevate the presentation for special occasions.
Side Dishes
Serve your cheesecake with a refreshing dollop of whipped cream or a scoop of vanilla bean ice cream to balance its richness. A fresh fruit salad or a tangy berry compote pairs wonderfully, cutting through the creamy decadence and refreshing the palate.
Creative Ways to Present
Why not turn your Homemade Red Velvet Cheesecake Recipe into individual mini cheesecakes using ramekins for a charming personal touch? Or create a layered parfait by crumbling the crust, layering the cheesecake filling, and topping with frosting and garnishes in clear glasses. These creative presentations will wow guests and make dessert feel extra special.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover the cheesecake tightly with plastic wrap or place it in an airtight container to prevent drying out. Store leftovers in the refrigerator for up to 4 days, ensuring every bite stays fresh and flavorful.
Freezing
You can freeze this cheesecake either before or after frosting by wrapping it securely with plastic wrap and then foil. Freeze for up to 2 months. When you’re ready, thaw it slowly in the refrigerator overnight to preserve its creamy texture and vibrant color.
Reheating
Cheesecake is best enjoyed chilled, so skip reheating. Instead, let it come to room temperature for about 20 minutes before serving if you prefer a softer texture. This way, it melts in your mouth without losing that classic creaminess.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Oreo cookies give a delicious chocolaty base, you can substitute with graham crackers or chocolate wafer cookies for a different flavor and texture.
Do I need to use red food coloring?
The red food coloring is what gives this the iconic red velvet look, but if you prefer, you can reduce the amount or leave it out entirely—just keep in mind the color and traditional appearance will change.
Why use a water bath to bake this cheesecake?
The water bath helps maintain an even, gentle heat around the pan, preventing cracks and ensuring the cheesecake bakes to a smooth, velvety texture.
Can I make this recipe gluten-free?
Yes! Just swap the Oreo cookies for a gluten-free alternative to create the crust. Make sure all other ingredients are gluten-free certified if needed.
How long should I chill the cheesecake before frosting?
Chilling it for at least 4 hours is essential, but overnight is ideal because it allows the cheesecake to fully set and makes frosting easier to apply smoothly.
Final Thoughts
This Homemade Red Velvet Cheesecake Recipe is truly a delightful way to impress family and friends with minimal fuss. The combination of the crunchy Oreo crust, rich red velvet filling, and smooth cream cheese frosting is nothing short of magic. I encourage you to dive in and make this stunning dessert your own—it’s a guaranteed crowd-pleaser that’s as fun to make as it is to devour.
Print
Homemade Red Velvet Cheesecake Recipe
- Prep Time: 5 hours 25 minutes
- Cook Time: 1 hour 17 minutes
- Total Time: 6 hours 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Red Velvet Cheesecake is a decadent dessert combining the rich flavors of classic red velvet cake with creamy cheesecake. Featuring an Oreo cookie crust, a smooth red velvet-infused cheesecake layer, and a luscious cream cheese frosting, this recipe is perfect for special occasions or indulgent treats.
Ingredients
Crust
- 2 ½ cups (250 g) crushed Oreo cookies (about 30 cookies)
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 ounces (908 g) cream cheese, softened
- 1 ⅓ cups (267 g) granulated sugar
- ½ cup (42 g) cocoa powder
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1–2 ounces red food coloring
- 4 large eggs, room temperature, lightly beaten
Frosting
- 4 ounces (113 g) cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 2 cups (260 g) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from leaking during the water bath baking.
- Make the Crust: Mix the crushed Oreo cookies with melted butter until evenly combined. Press this mixture firmly into the bottom and sides of the prepared springform pan. Bake the crust for 10 minutes and then let it cool completely.
- Make the Cheesecake Batter: Reduce the oven temperature to 300°F (150°C). Beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and cocoa powder, mixing thoroughly. Then mix in the sour cream, white vinegar, vanilla extract, and red food coloring. Gently fold in the beaten eggs being careful not to overmix.
- Bake the Cheesecake: Pour the batter over the cooled crust. Place the springform pan inside a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake for 1 hour. After baking, turn off the oven and leave the cheesecake in the water bath for an additional hour to set gently.
- Cool and Refrigerate: Remove the cheesecake from the water bath and cool it on a wire rack to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully chill and firm up.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add confectioners’ sugar and vanilla extract, mixing until fully combined and fluffy. Spread the frosting evenly over the chilled cheesecake before serving.
Notes
- Using the water bath helps prevent cracks by baking the cheesecake gently and evenly.
- Room temperature ingredients ensure a smooth, lump-free batter and better texture.
- Wrapping the bottom of the springform pan with foil avoids water leakage into the crust.
- Make sure to cool the cheesecake completely before frosting to prevent melting.
- Red food coloring amount can be adjusted to your preferred depth of red color.
- Chilling the cheesecake overnight yields the best texture and flavor.
