Red Velvet Cheesecake


Our classic Red Velvet Cheesecake recipe is baked in a dark chocolate crust, making it nearly impossible to resist a second slice.

Prep Time:
20 mins
Bake Time:
1 hrs 25 mins
Stand Time:
1 hrs
Chill Time:
8 hrs
Total Time:
10 hrs 45 mins
8 to 10 servings

Have you ever eaten a slice of red velvet cake and thought, "there's no way this could get any better?" Or sliced off a silky piece of cheesecake and thought "THIS is the best, honestly underrated, dessert of all time?" Then boy do we have a recipe for you.If you love both red velvet cake and cheesecake, this perfect sweet-meets-rich-meets-creamy concoction is bound to be your new favorite dessert. 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. As far as preparation goes, the cake will require eight hours to chill so it's perfect to make in advance. Prep time is a cool 20 minutes, and then the oven will require a bit of baby-sitting for the first 10 minutes. After that, you just set it a forget it. Eight hours later, it's time to enjoy!

Red Velvet Cheesecake

Lee Harrelson; Styling: Jan Gautro


  • 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

  • 1 (3-ounce) package cream cheese, softened

  • 1/4 cup butter, softened

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • Garnish: fresh mint sprigs


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

  2. 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.

  3. 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.

  4. 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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