Festive Red Velvet Cheesecake

Sara Coleman

This show-stopping dessert features a vibrant, cocoa-infused red velvet base topped with a silky, creamy cheesecake layer. Perfect for holiday celebrations, it offers a striking visual contrast and a sophisticated blend of flavors.

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Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings 12 servings

Calories 445 kcal

Ingredients

1.5 cups chocolate graham cracker crumbs finely crushed
4 tbsp unsalted butter melted
24 oz cream cheese softened to room temperature
1 cup granulated sugar
3 large eggs room temperature
1 cup sour cream full fat
2 tbsp unsweetened cocoa powder
1 tbsp red food coloring gel preferred for vibrancy
2 tsp vanilla extract
1 tsp white vinegar to brighten the red hue

Notes

For the best results, use a water bath during baking to ensure a crack-free surface. Store leftovers in an airtight container in the refrigerator for up to 5 days. This cake freezes well for up to 1 month if wrapped tightly in plastic wrap and foil.