Food and Recipes Desserts Cakes Cheesecake Red Velvet Cheesecake 4.3 (3) 3 Reviews Our classic red velvet cheesecake recipe is baked in a dark chocolate crust, making it nearly impossible to resist a second slice. By Emily Nabors Hall Emily Nabors Hall Emily Nabors Hall is a food stylist and recipe developer who has contributed regularly to Real Simple since 2015 as a member of the Dotdash Meredith Food Studios team. She works with several Dotdash Meredith brands, including Southern Living, Food & Wine, Rachel Ray In Season, and Meredith Premium Publishing titles. She lives in Birmingham, Alabama, with her husband and two children. Southern Living's editorial guidelines Updated on March 25, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Prep Time: 20 mins Bake Time: 1 hr 25 mins Stand Time: 1 hr Chill Time: 8 hrs Total Time: 10 hrs 45 mins Servings: 8 to 10 If you love both red velvet cake and cheesecake, this perfect sweet-meets-rich-meets-creamy red velvet cheesecake is bound to be your new favorite dessert. A red velvet cheesecake filling is flavored with cocoa, buttermilk, and vinegar and baked in a dark chocolate crust, making a wickedly-delicious combination. It's topped off with a tangy cream cheese topping for a contrast in color and texture. As far as preparation goes, the cake will require 8 hours to chill, so it's perfect to make in advance. Prep time is a cool 20 minutes, and then the oven will require a bit of babysitting for the first 10. After that, you just set it and forget it. Lee Harrelson; Styling: Jan Gautro Ingredients for Red Velvet Cheesecake This showstopper is made with simple ingredients, including butter, cream cheese, sugar, sour cream, and other baking staples. While the list might look lengthy, you probably have most of these ingredients already on hand. To make red velvet cheesecake, you'll need: For the crust: Chocolate graham cracker crumbs: For a chocolatey base that contrasts the color of the filling.Melted salted butter: Binds the crust.Granulated sugar: Helps sweeten and crisp up the crust while baking. For the filling: Cream cheese: The tangy, creamy base of classic cheesecake. Granulated sugar: Sweetens the filling. Large eggs: Binds the batter and helps give the cheesecake its structure. Unsweetened cocoa: Adds a touch of cocoa flavor and deepens the color of the filling. Sour cream: Adds a creamy richness and tanginess to the cheesecake. Whole buttermilk: Adds acidity and tenderness. Vanilla extract: For aromatic depth. Distilled white vinegar: Adds an extra dose of acidity to flavor the cheesecake, and brightens the red color. Can swap with apple cider vinegar or white wine vinegar if needed. Red food coloring: For a classic red velvet look. Can opt for gel color or natural food coloring if preferred. For the topping: Cream cheese: The base of a tangy cream cheese frosting to add a contrasting color and final flourish to the cheesecake.Salted butter: Beaten with the cream cheese to provide structure and stability in the frosting.Powdered sugar: Sweetens and thickens the frosting.Vanilla extract: Adds depth of flavor.Fresh mint sprigs: For garnishing, if desired. How To Make Red Velvet Cheesecake The hardest part of making this cheesecake is giving it time to cool slowly, lowering the risk of cracks in the surface. Full instructions are below, but here's a brief recap before you get started: Step 1. Make crust: Stir together graham cracker crumbs, butter, and sugar; press into bottom of a 9-inch springform pan.Step 2. Make cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs and next 6 ingredients, mixing on low until combined. Pour into crust.Step 3. Bake cheesecake: Bake at 325°F for 10 minutes; reduce heat to 300°F, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes, then transfer to a wire rack for 30 minutes. Cover and chill 8 hours.Step 4. Make cream cheese topping: Beat cream cheese and butter until smooth; gradually beat in powdered sugar and vanilla until smooth.Step 5. Assemble cheesecake: Spread evenly over the top of the cheesecake. Remove sides of pan. Garnish if desired and serve. Tips for the Best Red Velvet Cheesecake The common pitfalls of making cheesecake can be easily avoided for successful results every time. Keep these tips in mind when making this red velvet cheesecake: Even crust: Use a small measuring cup or glass to flatten the crust for even results.Room temperature ingredients: Make sure your cream cheese, and even your eggs, are at room temperature for the smoothest cheesecake filling.Bake low and slow: For the creamiest results and vibrant red color.Cool slowly: To avoid cracks, let cheesecake stand in oven, then at room temperature, then refrigerate to avoid drastic temperature changes that could cause cracks.Chill: Chill the cheesecake completely before garnishing and serving for the cleanest slices.Dip your knife: Dip your knife in hot water between slices and wipe off for the cleanest cuts. Red Velvet Cheesecake Variations Want to switch it up a bit? Try out these variations for unique twists on this eye-catching dessert: Crust: Any cookie crumb crust will do, from Oreos to vanilla wafers, if preferred. Dark cocoa: Opt for darker cocoa powder varieties for a filling with an even deeper color and flavor. Chocolate chips: Stir chocolate chips or chunks into the batter for a chocolatey touch. Red coloring: Swap the liquid color for gel color or natural food coloring. Chocolate ganache: Skip the cream cheese frosting and top with white or dark chocolate ganache for a decadent finish. Drizzle: Drizzle the top of the finished cheesecake with melted chocolate, caramel sauce, or a raspberry sauce. Garnish: Garnish the finished cheesecake with shards of chocolate graham crackers, chopped nuts, chocolate shavings, or a light dusting of cocoa powder. Can I Make Red Velvet Cheesecake Ahead? This cheesecake can be made and refrigerated up to 2 days in advance. For longer storage, bake, cool, and freeze the cheesecake for up to 2 months. Thaw overnight in the refrigerator and top with cream cheese frosting before serving for the freshest presentation. How To Store Leftover Red Velvet Cheesecake Refrigerate leftover red velvet cheesecake for up to 5 days. Freeze for up to 2 months for longer storage, preferably sliced for quicker thawing. Thaw overnight in the refrigerator before serving. More Red Velvet-Inspired Recipes You'll Love Red velvet doesn't have to mean cake. Cinnamon rolls, tiramisu, cookies, cobblers, and more can be made with the flavor and color of red velvet in mind: Red Velvet Cake Balls Red Velvet Cinnamon Rolls Red Velvet-Raspberry Tiramisu Trifle Red Velvet Cake Crinkle Cookies Red Velvet Cake Mix Cookies Red Velvet-Berry Cobbler Red Velvet Ice-Cream Cake Molten Red Velvet Cakes Red Velvet Brownies Editorial contributions by Katie Rosenhouse. Recipe Update—December 2023 This recipe has been updated to clarify when the red food coloring is added. Ingredients Crust: 1 1/2 cups chocolate graham cracker crumbs 1/4 cup butter, melted 1 Tbsp. granulated sugar Cheesecake Filling: 3 (8-oz.) pkgs. cream cheese, softened 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 3 Tbsp. unsweetened cocoa 1 cup sour cream 1/2 cup whole buttermilk 2 tsp. vanilla extract 1 tsp. distilled white vinegar 2 (1-oz.) bottles red food coloring Cream Cheese Topping: 3 oz. cream cheese 1/4 cup butter, softened 2 cups powdered sugar 1 tsp. vanilla extract Garnish: Fresh mint sprigs Directions Make Crust: Stir together graham cracker crumbs, melted butter, and sugar; press mixture into bottom of a 9-inch springform pan. Make Cheesecake Filling: Beat cream cheese and granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients (through food coloring), mixing on low speed just until fully combined. Pour batter into prepared crust. Bake cheesecake: Bake at 325°F for 10 minutes; reduce heat to 300°F, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Make Cream Cheese Topping: Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Assemble cheesecake: Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired. Frequently Asked Questions Can I make red velvet cheesecake without food coloring? While red velvet cheesecake can be made without the red color, it will lack the traditional red velvet look. Opt for natural food coloring, made from beets, freeze-dried strawberries, raspberry puree, pomegranate juice, or steeped hibiscus flowers if you aren't a fan of bottled food coloring. What is the flavor of red velvet? Red velvet cakes classically include a hint of cocoa and a tangy addition of buttermilk and/or vinegar. Red food coloring is added for color, not flavor. How can I prevent cracks on the surface of cheesecake? By baking the cheesecake low and slow, letting it rest in the oven, then at room temperature before chilling, you can avoid quick temperature changes that could cause cracks in the cheesecake. Avoid overmixing which can incorporate excess air and also cause cracks. Can I make a gluten-free version of red velvet cheesecake? For a gluten-free version, swap the chocolate graham crackers for a gluten-free cookie. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more