If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination.
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
How to Make It
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, 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.
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. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
Thanks for your review. I was thinking I was just lame at baking, LOL. I'm on my 2nd round of 10 minute overtimes. Still too loose to be done. The cheesecake has risen over the top of the spring form pan by about a 1/2 inch but it hasn't overflowed. Because I was worried about overflow, I used a half-sheet pan below the cake. Maybe that has made a difference? I'll keep on with the 10 minute intervals and hope for the best :)
This is my 2nd time making it. It's delicious and everyone complimented me on it.
In regards to the comments. The 1 oz red food coloring is fine. It also took me an additional 15-20 minutes at 300 for me to be happy with it.
Overall great recipe that people will enjoy.
I have made this cheesecake for the past three years or so. It's easy and makes a lovely presentation. The following modifications worked perfectly for me: I used reduced fat cream cheese, Hershey's Special Dark cocoa, 1 bottle red food coloring. I have used Oreos (filling removed) for the crust. Yummy!
I have made this cheesecake several times. I don't understand the comments of the food coloring making the cheesecake taste bitter. The one thing I did find is you need to use a good quality coco powder, perhaps that might be the cause of the bitter taste. I have people requesting I make this cheesecake all the time. It has become a favorite of my friends and family.
I just made this for my mom for Mother's Day and it turned out great. I even tasted a little of the filling and it was really tasty! I didn't have to alter anything. The food coloring didn't make a difference in the taste at all. The cream cheese topping is good on top and not unnecessary like some think. I couldn't find any chocolate graham cracker crumbs, so I just added cocoa powder to the crumbs to make it chocolate. It's gorgeous!!! She's going to love it!!
I followed the directions exactly except I cooked 15 minutes longer. It was VERY good. I used 2 bottles of food coloring and the topping for cake was perfect. I made this along with my famous red velvet cake and my husband kept eating this until it was all gone. I had to pass out the recipe to all my friends.
I will say chocolate graham crackers are hard to find except around Christmas time. My friend had to use oreos but advised to take the center cream out before using. I made this twice already and will be making it again for valentines day!
I made this with no alterations except for using 1.5 bottles of red food coloring. It turned out perfectly! It was beautiful and it tasted just like red velvet. It was a huge hit with everyone. I will definitely be making it again!!