Total time
105 min
Servings
8
Calories
864.6
Category
Desserts
Indulge in the ultimate fusion dessert: a velvety red velvet cheesecake with a buttery graham cracker crust. This show-stopping treat combines the rich, tangy flavors of classic red velvet with the creamy decadence of cheesecake, perfect for holidays, birthdays, or any special occasion.
Ingredients
Makes 8 servings
- 1 1/2 graham cracker crumbs
- 1/4 butter
- 1 margarine
- 3 granulated sugar
- 1 1/2 cream cheese
- 4 granulated sugar
- 3 eggs
- 1 sour cream
- 1/2 whole buttermilk
- 2 vanilla extract
- 1 distilled white vinegar
- 2 cream cheese
- 1 butter
- 1/4 powdered sugar
- 2 vanilla extract
Method
Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
Pour batter into prepared crust.
Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
Run a knife along outer edge of cheesecake.
Turn oven off.
Let the cheesecake stand in oven for 30 minutes.
Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
Cover and chill 8 hours.
Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
Spread evenly over top of chilled cheesecake.
Remove sides of springform pan.
Cook's notes
- Make sure all refrigerated ingredients (cream cheese, eggs, sour cream, buttermilk) are at room temperature before mixing to ensure a smooth, lump-free batter.
- Use a springform pan and wrap the outside with foil if you prefer a water bath, though this recipe bakes low and slow for a crack-free top.
- Chill the cheesecake for at least 8 hours—overnight is best—to allow the flavors to meld and the texture to set perfectly.
Frequently asked
Can I use full-fat cream cheese for this recipe?
Yes, full-fat cream cheese is recommended for the richest texture and best flavor. Low-fat versions may result in a less creamy cheesecake.
Do I need to use red food coloring?
This recipe does not list red food coloring, but you can add 1-2 tablespoons of liquid or gel red food coloring to the batter for a classic red velvet look. The vinegar and buttermilk help create the signature tang.
Can I substitute buttermilk?
If you don't have buttermilk, mix 1/2 cup whole milk with 1/2 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using.
How do I know when the cheesecake is done?
The center should be slightly jiggly but firm around the edges. It will set further as it cools and chills.
