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Red Velvet Cheesecake


Red velvet can’t live without cream cheese frosting, so it only seemed natural to put them together in a “til death do you part” kind of way.  No need for Kanye West to rally for a prenup here, it’s a match made in Heaven, if I do say so myself.

5.0 from 9 reviews

Red Velvet Cheesecake
Prep time

Cook time

Total time


Serves: One 8″ Cheesecake

  • 2 blocks (8 oz) soft room temperature cream cheese
  • 1 c sugar
  • 1 ts pure vanilla
  • ¼ c sour cream or buttermilk
  • 2 room temperature eggs
  • 2 tb sifted unsweetened cocoa
  • 1 ts vinegar
  • 2 tb red color
  • 1 c crushed cookies/crackers
  • 6 tb melted butter

  1. Make sure your cream cheese is very soft and break it apart with your mixer. Blend together with your sugar and vanilla for about 5 minutes until light and fluffy.
  2. Tip in your cream/milk and slowly crack in one egg at a time. Blend well.
  3. Sift your cocoa and sprinkle it in.
  4. Pour in your vinegar and color. Blend well. Make sure not to over beat to prevent incorporating too much air.
  5. For the crust, press together your crumbs and butter onto the bottom of an 8″ spring form pan. Bake at 350 for 6-8 minutes. Cool completely and pour in your filling.
  6. Wrap your pan in foil and place it in a larger dish/pan. Fill with hot water and allow it to reach half way up its side.
  7. Bake your cheesecake at 350 for 1 hour to 1 hour and 15 minutes. Allow it to cool for at least a couple hours before setting in the fridge overnight.

This makes one 6″ Cheesecake

Love and early Christmas cheer,

Your Squishy Monster ^.~

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