If you’re looking for a dessert that combines rich, velvety texture with a delightful twist, this Red Velvet Cheesecake with Cookie Crust and Cream Cheese Frosting Recipe is a must-try. It’s a luscious celebration of classic red velvet flavors baked into a creamy cheesecake, nestled on a crunchy cookie crust, and topped with a silky-smooth cream cheese frosting—perfect for impressing guests or indulging in a special treat at home. Every bite feels like a little moment of joy!
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an essential role in creating the perfect balance of flavors, textures, and that irresistible red velvet charm. From the cookie crust’s crunch to the creamy cheesecake center and the sweet frosting topping, every element counts.
- Chocolate sandwich cookie crumbs (1 1/2 cups): The base of your crust, providing a chocolaty crunch that complements the red velvet beautifully.
- Unsalted butter, melted (1/4 cup + 1/4 cup for frosting): Adds richness and helps bind the crust and frosting components.
- Cream cheese, softened (24 ounces + 8 ounces for frosting): The star ingredient for that creamy, tangy cheesecake texture and luscious frosting.
- Granulated sugar (1 cup): Sweetens the cheesecake with just the right touch.
- Sour cream (1/4 cup): Keeps the cheesecake moist and adds a subtle tanginess.
- Vanilla extract (2 teaspoons total): Enhances the flavors throughout both the cake and the frosting.
- Large eggs (3): Provide structure and richness essential for a smooth cheesecake.
- Unsweetened cocoa powder (1 tablespoon): Delivers just a hint of chocolate depth without overpowering the red velvet’s iconic flavor.
- Red gel food coloring (1 teaspoon): Gives the cheesecake that signature red velvet hue that looks as stunning as it tastes.
- Powdered sugar (1 1/2 cups): Perfect for a silky-smooth, sweet cream cheese frosting.
How to Make Red Velvet Cheesecake with Cookie Crust and Cream Cheese Frosting Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent any leaks. Combine the chocolate sandwich cookie crumbs and melted butter until the crumbs are fully coated. Press this mixture firmly into the bottom of your pan to form an even crust. Bake it for 10 minutes and then set it aside to cool. This crust will give a delightful crunch that contrasts perfectly with the creamy filling.
Step 2: Make the Cheesecake Layer
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Then add the sour cream and vanilla extract, mixing well to combine. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the cocoa powder and red gel food coloring, which bring that classic red velvet look and subtle chocolate flavor to your cheesecake. Pour this luscious batter over the cooled cookie crust with care.
Step 3: Bake the Cheesecake
To avoid cracks and ensure even baking, place your springform pan into a larger dish filled with hot water so that the water reaches halfway up the sides of the pan. Bake the cheesecake for 55 to 65 minutes. Once done, turn off the oven and let the cheesecake cool inside for about an hour. After that, transfer it to the fridge and chill for at least 6 hours or overnight. This slow cooling process is key to that velvety smooth texture everyone loves.
Step 4: Prepare the Cream Cheese Frosting
While the cheesecake chills, whisk together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting is light and fluffy. Stir in the vanilla extract for an aromatic hint. This frosting will be the perfect finishing touch, rich yet balanced, complementing the red velvet cheesecake flawlessly.
Step 5: Assemble and Serve
Once your cheesecake is fully chilled and set, carefully remove it from the springform pan and place it on a serving plate. Spread the cream cheese frosting evenly over the top. At this point, you can get creative with garnishes or serve it as is for a classic look. Chill it a bit longer if needed, then slice into generous pieces and enjoy!
How to Serve Red Velvet Cheesecake with Cookie Crust and Cream Cheese Frosting Recipe
Garnishes
To elevate the presentation and add extra texture, consider topping your cheesecake with fresh berries like raspberries or strawberries, which offer a bright contrast to the rich red velvet. A light sprinkle of chocolate shavings or crushed cookie crumbs can also add a pleasing crunch and visual appeal.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of freshly brewed coffee or a glass of dessert wine to enhance the flavors. For a refreshing balance, serve it alongside fresh fruit salad or a dollop of whipped cream for an extra luxurious touch.
Creative Ways to Present
Try serving individual parfait-style jars layering slices of this cheesecake with whipped cream and berries. Alternatively, create mini cheesecakes using a muffin tin lined with cookie crust and filled with the batter for a fun party treat that’s just as delicious as the full-size version.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly in plastic wrap or place in an airtight container before refrigerating. Properly stored, it will keep best flavors and freshness for up to 4 days, making it perfect for enjoying later without any loss of texture or taste.
Freezing
You can freeze this delectable Red Velvet Cheesecake with Cookie Crust and Cream Cheese Frosting Recipe for longer storage. Wrap it well in multiple layers of plastic wrap and aluminum foil to avoid freezer burn. When frozen, it will stay good for up to 2 months. Thaw it gradually in the fridge overnight before serving.
Reheating
Because this is a chilled cheesecake, reheating is not recommended. Instead, allow the cheesecake to come to room temperature for about 20-30 minutes before slicing, so the flavors and creamy texture are at their best.
FAQs
Can I use regular food coloring instead of gel?
While regular food coloring works, gel food coloring provides a more vibrant and concentrated red hue without adding extra liquid, ensuring the cheesecake batter isn’t altered in texture or density.
Do I have to use a water bath when baking?
The water bath helps bake the cheesecake gently and prevents cracks by maintaining a moist environment, but if you don’t have one, you can bake without it—just watch carefully to avoid overbaking.
Is it possible to make this cheesecake gluten-free?
Absolutely! Simply substitute the chocolate sandwich cookies with a gluten-free version, and make sure all other ingredients are labeled gluten-free to enjoy this recipe without worry.
Can I make the frosting dairy-free?
You can try using dairy-free cream cheese and butter alternatives, but keep in mind the flavor and texture may differ slightly from the original creamy frosting.
What’s the best way to cut the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between slices to get smooth, neat cuts that showcase the gorgeous layers of the red velvet cheesecake.
Final Thoughts
Trust me, once you try this Red Velvet Cheesecake with Cookie Crust and Cream Cheese Frosting Recipe, it’s going to become one of your go-to desserts for any celebration or cozy night in. The combination of that crunchy cookie base, smooth cheesecake center, and luscious frosting is utterly irresistible. So grab your ingredients, roll up your sleeves, and treat yourself to a cheesecake that’s as joyful to make as it is to eat!
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Red Velvet Cheesecake with Cookie Crust and Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 7 hours 35 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Red Velvet Cheesecake features a rich chocolate cookie crust, a creamy red velvet cheesecake filling, and a smooth cream cheese frosting. Baked in a water bath for the perfect texture and chilled to set, this dessert is ideal for any special occasion or holiday treat.
Ingredients
Crust
- 1 1/2 cups chocolate sandwich cookie crumbs (e.g., Oreos)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red gel food coloring
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan, then wrap the bottom with aluminum foil to prevent water from seeping in during the water bath baking.
- Make the Crust: In a mixing bowl, combine chocolate sandwich cookie crumbs with melted unsalted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from oven and let it cool.
- Prepare the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add sour cream and vanilla extract, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
- Add Flavor and Color: Stir in the unsweetened cocoa powder and red gel food coloring until the batter is evenly combined and vibrant in color. Pour this batter carefully over the cooled crust in the springform pan.
- Bake in a Water Bath: Place the springform pan inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes. After baking, turn off the oven and leave the cheesecake inside to cool for 1 hour before removing.
- Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 6 hours to fully set and develop the flavors.
- Prepare the Frosting: Beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, mixing continuously. Stir in vanilla extract and blend until the frosting is light and fluffy.
- Assemble and Serve: Carefully remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top of the chilled cheesecake. Garnish as desired, then slice and serve chilled.
Notes
- Using a water bath helps prevent cracks and ensures a creamy texture.
- Make sure all dairy ingredients are at room temperature for smooth mixing.
- Red gel food coloring provides vibrant color without altering the batter’s consistency.
- Allowing the cheesecake to chill for at least 6 hours is crucial for proper setting.
- You can garnish with chocolate shavings or fresh berries for added elegance.
