Description
A delicious and visually stunning dessert that combines the rich flavors of red velvet cake with creamy cheesecake, perfect for any special occasion.
Ingredients
Scale
- 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)
- ¼ cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) buttermilk, room temperature
- 1 large egg
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 24 oz (675 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 cup (240 g) sour cream
- 1 tsp vanilla extract
- Whipped cream (for topping)
- Red velvet cake crumbs (optional, for garnish)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool.
- In a bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- In another bowl, combine oil, buttermilk, egg, food coloring, vanilla, and vinegar.
- Mix wet and dry ingredients until smooth.
- Pour batter over the cooled crust and spread evenly. Bake for 15 minutes (it will not be fully set).
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed.
- Mix in sour cream and vanilla.
- Pour cheesecake batter over the partially baked red velvet layer. Smooth the top.
- Place the pan in a larger roasting pan and pour hot water around it (water bath).
- Bake at 325°F (160°C) for 55–65 minutes, until edges are set but the center jiggles slightly.
- Turn off oven, crack door open, and let cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Decorate with whipped cream and sprinkle red velvet crumbs on top.
- Slice and enjoy.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use high-quality cocoa powder.
- Let the cheesecake cool completely before refrigerating to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg