Rating: 4.5 stars
48 Ratings
  • 1 star values: 4
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 35

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.

Rhonda Y. Coker, Columbia, South Carolina
Recipe by Southern Living December 2004

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
bake:
1 hr 25 mins
stand:
1 hr
chill:
8 hrs
total:
10 hrs 45 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.

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  • 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.

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