Red Velvet Cheesecake

This recipe has been featured in a post on The Recipe Girl blog with many more photographs: Red Velvet Cheesecake.

Red Velvet Cheesecake

I sampled a piece, and I have committed every single, creamy, decadent bite to my taste memory. I'll tell you with great confidence that I think this cheesecake is A.M.A.Z.I.N.G.

Yield: 12 servings

Prep Time:40 min

Cook Time:1 hr, 25 min


17 oreo cookies, crushed finely
1/4 cup butter, melted
1 Tablespoon granulated white sugar

3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups granulated white sugar
4 large eggs, lightly beaten
3 Tablespoon unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 ounces red food coloring (two 1-ounce bottles)

3 ounces cream cheese
1/4 cup butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
fresh mint sprigs, for garnish
heavy duty foil


1. Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tablespoon granulated sugar; press mixture into bottom of 9-inch springform pan.

2. Preheat oven to 325°F. Prepare water bath: Fill large roasting pan (big enough for springform pan to fit into) with about 1 inch of water. Place in oven and allow to preheat along with the oven.

3. Prepare filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

4. Take out two sheets of heavy duty foil and layer them on top of one another. Place springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.

5. Bake for 10 minutes; reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm. Turn oven off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven. Carefully remove cheesecake from water bath and place on wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove sides of springform pan.

6. Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly on top of cheesecake. Garnish, if desired.


*You may sub 1 1/2 cups chocolate graham cracker crumbs for the crushed oreos.
*You may choose to bake the cheesecake instead with no water bath. Bake at 325 for 10 minutes; reduce heat to 300 and bake for an additional 75 minutes. Let cheesecake stand in oven 30 minutes. Remove from oven; cool in pan on wire rack for 30 minutes. (Baking without a water bath - you run the risk of cracking the top of the cheesecake).
*Some readers have indicated that there is far too much frosting for this recipe. I personally like a lot of frosting, so you can see a thick layer of frosting in the photograph. If you're not big on frosting, you can leave it off entirely or cut the frosting recipe in half.

Source: (Adapted from Southern Living)

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  • Hannah wrote:

    I bought all ingredients and was intending on making this cheesecake this weekend. I read all comments beforehand and saw one where you said this was only a recipe for half of a cheesecake? I don’t understand.. is it a smaller cheesecake recipe?

    • Lori Lange wrote:

      It’s meant to be a layer of cheesecake in between two cake layers. So you’ll find that it won’t be a tall, regular sized cheesecake. It’ll be about a 1 1/2 inch cheesecake layer.

  • Ann wrote:

    This cheesecake is not for me. First time to fail in making baked cheesecake. After 75 minutes of baking still the cheesecake was not done, still soggy meaning it’s not cook. I think I spent more than 2hours of baking this. Oh well I don’t know what’s happening. But I’m pretty sure there’s nothing with my oven temperature.

    • Lori Lange wrote:

      I’m not sure what happened. It’s my go-to cheesecake recipe. I’m sorry it did not work out for you.

  • Lissette wrote:

    This cheesecake is very versatile for events. I made it for my friends halloween party and it was a bloody good cheesecake! All of my friends loved it. The only thing I would do differently next time is increase the cookie crumbs, bake it before adding the base so it could gain a nice crisp and add more of coco powder so it can truly resemble a red velvet cake. Also, I did use a buttercream cheesecake frosting instead of yours, not saying it didn’t come out great but next time I’ll try yours since mine was lacking a cream cheese taste not to mention it called for 4 cups of powered sugar, yikes (I only used 2 you really don’t need that much sugar)! Anyways, thanks for this recipe the cheesecake was incredibly rich yet creamy enough that it melts into your mouth!!! YUM. 

  • Natalie wrote:

    Hi Lori. Beautiful cheesecake! I would like to try this recipe, however, I don’t use food coloring, I use Red Velvet Emulsion. Would it be ok to try this recipe, minus the buttermilk and vinegar if I’m NOT using food coloring? Thank you!

    • Lori Lange wrote:

      I’m not sure as I’m not familiar with that product. Are there some kind of instructions with it (or on the internet somewhere) on how to sub that product?

  • Nabilla wrote:

    Im concerend this cheesecake will be to sweet with the conplete oreo base and 1 1/2 cups of sugar in the mixture. I make a baked cheesecake and only use 100g sugar. Thoughts?

    • Lori Lange wrote:

      It’s definitely a sweet one!

  • Nicole Lattanzio wrote:

    Water leaked in in the first 10 minutes! I put it back into the oven without the water now, but is it already ruined?

    • Lori Lange wrote:

      How did it turn out in the end? Did you use the heavy duty foil?

  • Stephanie wrote:

    Did u spray/butter the sides of the pan where there is no crust? I’m nervous about cooking a cheesecake without crust all around it.

    • Lori Lange wrote:

      You certainly can.

  • Jill Pitts wrote:

    This was a huge hit, made for my daughter in law’s birthday. Did have to bake for 45 ADDITIONAL minutes though and yes, I do have an oven thermometer which read correctly. Not sure why….. but who cares now that I know how long to bake it. May
    use the 2 Tbsp flour mentioned in an earlier post, next time and use the non emersed water bath method.

  • Erin Owen wrote:

    I made this tonight! It was awesome and received a lot
    Of compliments. I actually made the cake
    Yesterday and iced it today. I doubled the icing recipe slapped a crumb
    Coat on all over sides and top and chilled
    For about an hour and then finished icing. It had a small
    Amount of icing left but I definitely needed the
    Doubled amount to cover the whole cake.