Description
A rich and creamy red velvet cheesecake with a hint of cocoa and vibrant red color, topped with smooth cream cheese frosting.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 cup sour cream
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs and melted butter, then press into a 9-inch springform pan.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in cocoa powder and red food coloring.
- Fold in sour cream.
- Pour batter over the crust and smooth the top.
- Bake for 50-55 minutes until the center is set.
- Cool completely before refrigerating for at least 4 hours.
- Top with cream cheese frosting before serving.
Notes
- Use room-temperature cream cheese for smoother mixing.
- For best results, refrigerate overnight.
- Add extra food coloring for a deeper red hue.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: red velvet cheesecake, dessert, cream cheese, cocoa, baking