Print

Red Velvet Cheesecake with Cream Cheese Frosting

red velvet cheesecake recipe - featured image
Print Recipe

A decadent and easy-to-make red velvet cheesecake topped with ultra-smooth cream cheese frosting, perfect for any occasion and crowd-pleasing.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, room temperature (or 1 cup milk + 1 tablespoon vinegar, let sit 5 minutes)
  • 2 tablespoons red food coloring (liquid or gel)
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 8 oz cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar until coated. Press firmly into bottom of 9-inch springform pan. Bake 8 minutes and cool.
  2. Beat softened cream cheese (3 packages) until smooth. Gradually add 1 cup sugar and beat well. Add eggs one at a time, mixing just until combined.
  3. Sift cocoa powder, salt, and baking soda. Add to cream cheese mixture along with vanilla, buttermilk, red food coloring, and white vinegar. Beat on low until combined and batter is red and smooth.
  4. Pour batter over cooled crust. Place springform pan in larger roasting pan and fill roasting pan with hot water halfway up sides of springform pan.
  5. Bake at 350°F (175°C) for 60-75 minutes until edges are set and center jiggles slightly.
  6. Turn off oven, crack door open, and cool cheesecake inside oven for 1 hour. Remove and cool completely at room temperature. Refrigerate at least 3 hours or overnight.
  7. Beat 8 oz cream cheese and 1/2 cup butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth and fluffy.
  8. Release cheesecake from pan and spread frosting evenly on top. Refrigerate until ready to serve.

Notes

Use room temperature ingredients to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Bake in a water bath and cool slowly with oven door ajar to maintain creamy texture. Frosting covers any cracks. For gluten-free, swap crust with almond flour. For dairy-free, use vegan cream cheese and butter alternatives.

Nutrition

Keywords: red velvet cheesecake, cream cheese frosting, easy cheesecake recipe, homemade cheesecake, dessert, holiday dessert, crowd-pleaser

Find it online: https://wigglebite.com/red-velvet-cheesecake-recipe-easy-homemade-cream-cheese-frosting-guide/