Description
A luscious blend of creamy cheesecake and the rich, vibrant flavor of red velvet, this dessert features a chocolate cookie crust, a smooth, tangy filling, and the perfect hint of red color. Ideal for special occasions or when you want to impress with a decadent treat!
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups white sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 (1 ounce) bottles red food coloring
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan.
- In a bowl, mix chocolate cookie crumbs and melted butter until evenly combined. Press mixture into the bottom of the prepared springform pan to form the crust.
- Beat cream cheese and sugar together in a large bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition.
- Fold in sour cream, buttermilk, vanilla extract, vinegar, and food coloring. Stir in flour and mix until smooth.
- Pour the batter over the crust in the springform pan.
- Bake for about 1 hour and 10 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate until completely chilled, at least 4 hours, before serving.
Notes
- For best results, let the cheesecake chill overnight for the perfect texture.
- You can use a store-bought chocolate cookie crust instead of making your own if you’re short on time.
- Ensure the cheesecake is fully cooled before slicing to avoid cracks in the surface.
- Garnish with whipped cream or fresh berries for extra flair.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes