a No one can resist this Red Velvet Cheesecake with a smooth creamy cheesecake layer tucked in the center and a dark chocolate crust. YUM! Its such a special dessert. Perfect for Valentine’s Day to that someone special know how much you care. The perfect dessert anytime of the year. after all, it’s not just red velvet cake (which is a chocolate flavor for those who have never had it) but a cheesecake too. Red velvet is one of those flavors that people seem to either love or hate. Some people are just like, red what? That’s a cake? And some people think it’s basically the same thing as chocolate. It’s kind of like the mystery cake flavor.
This Red Velvet Cheesecake is one of the smoothest and creamiest cheesecakes I think I’ve ever made. It is insanely good and has the light tang that is so loved in a red velvet dessert. Add any type of berry as a topper but the raspberry being a smaller of the red berries just seems fit. Chocolate and raspberries are a unique combo.
Calories: 394 per serving
Red Velvet Cheesecake
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 2 ounces semi-sweet baking chocolate, melted
- 1 tablespoon red food color
- 1 prepared chocolate crumb crust (6 ounces) or see our recipe below
- Preheat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Measure 1 cup batter into medium bowl.
- Stir in melted chocolate and food color.
- Pour into crust.
- Top with remaining (plain) cheesecake batter.
- Bake 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate 3 hours or overnight.
Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.
Chocolate Pie Crust
Graham cracker pie crusts are fine, but for chocolate-lovers like us, this chocolate cookie version is perfect. It works beautifully as the crust for our Red Velvet Cheesecake. And the best part is that it is made with only 2 ingredients!
- 30 chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers
- 4 tablespoons unsalted butter (1/2 stick), melted and cooled
- Heat the oven to 350°F and arrange a rack in the middle.
- Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas.
- Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should
- have about 1 1/2 cups).
- Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal.
- Using a rolling pin, smash into fine crumbs until uniform.
- Transfer to a medium bowl, add melted butter, and mix until evenly combined.
- Pour crumb mixture into a 9-inch pie plate and using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes.
- Remove to a wire rack to cool completely before filling.