Description
Decadent Red Velvet Cheesecake – Creamy, Beautiful & Show-Stopping
Ingredients
Scale
- 1 package chocolate sandwich cookies (crushed into crumbs)
- 5 tablespoons melted butter
- 16 ounces cream cheese (softened)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 16 ounces cream cheese (softened)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- Use chocolate graham crackers instead of cookies
- Swap food coloring for natural beet powder
- Add a white cheesecake swirl for a marbled look
- Use gel food coloring for a richer red color
- Add mini chocolate chips to the crust
Instructions
- Crush chocolate sandwich cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the baking pan. Set aside.
- Beat softened cream cheese until smooth. Add sugar and vanilla, mixing until creamy. Add egg and blend gently. Spread evenly over the crust.
- In a separate bowl, beat cream cheese until smooth. Add sugar, vanilla, cocoa powder, and red food coloring. Add egg and mix until fully combined. Carefully spoon over the cheesecake layer.
- Preheat oven to 350°F (175°C). Bake for 25–30 minutes until the center is set. Edges may puff slightly.
- Let cheesecake cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before slicing.
Notes
- Use chocolate graham crackers instead of cookies
- Swap food coloring for natural beet powder
- Add a white cheesecake swirl for a marbled look
- Use gel food coloring for a richer red color
- Add mini chocolate chips to the crust
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg