{"id":70479,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/red-velvet-cheesecake\/"},"modified":"2025-03-13T13:20:12","modified_gmt":"2025-03-13T18:20:12","slug":"red-velvet-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/red-velvet-cheesecake\/","title":{"rendered":"Red Velvet Cheesecake"},"content":{"rendered":"<p>Imagine the tangy, chocolaty flavors of a red velvet cake infused into a creamy cheesecake. That\u2019s exactly what you get when you bake this contest-winning red velvet cheesecake recipe! It\u2019s a crowd-pleaser through and through, appeasing both cheesecake and red velvet cake fans alike. We opt for an Oreo crust to pair with red velvet\u2019s cocoa powder and finish the cheesecake with a typical red velvet cake cream cheese\u00a0frosting.<\/p>\n<h2>Ingredients for Red Velvet Cheesecake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123571\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_1b.jpg?fit=700%2C1024\" alt=\"Overhead shot of all ingredients; on a marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>Crust:<\/strong> This red velvet cheesecake recipe has a crispy, chocolaty Oreo crust made from crushed Oreos, melted butter and sugar. Crush the Oreos in a food processor or tightly close the Oreos in a resealable bag and whack them with a rolling pin.<\/li>\n<li><strong>Cream cheese:<\/strong> One of our best <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheesecake-tips\/\" data-name=\"www.tasteofhome.com\/collection\/cheesecake-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake tips<\/a> is to use room-temperature ingredients, especially cream cheese. Softened cream cheese will whip up much more easily and not hold on to unsightly lumps that are hard to beat out of the batter.<\/li>\n<li><strong>Sugar:<\/strong> You\u2019ll need 1-1\/2 cups granulated sugar to sweeten the cheesecake batter, plus 1 tablespoon for the crust. Don\u2019t substitute brown sugar or you may discolor the cheesecake batter.<\/li>\n<li><strong>Sour cream:<\/strong> We love including sour cream in <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-cheesecake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-cheesecake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake recipes<\/a>. The tanginess brightens the rich, sweet flavors just a bit so the cheesecake isn\u2019t so heavy.<\/li>\n<li><strong>Buttermilk:<\/strong> A traditional <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-red-velvet-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/grandma-s-red-velvet-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">red velvet cake<\/a> uses buttermilk, so we made sure to include this ingredient to mimic the traditional flavor as much as possible.<\/li>\n<li><strong>Cocoa:<\/strong> If you weren\u2019t aware that cocoa powder is in every red velvet cake\u2014surprise! When red velvet cakes were first invented, bakers at the time loved using cocoa powder because it created a \u201cvelvety\u201d texture and flavor, partially lending to the cake\u2019s namesake.<\/li>\n<li><strong>Vanilla:<\/strong> Along with bitter cocoa powder and tangy buttermilk, the cheesecake is flavored with vanilla extract for a subtle, floral sweetness.<\/li>\n<li><strong>Eggs:<\/strong> Lightly beat the four eggs together so they don\u2019t have to be mixed as much once in the cheesecake batter. The more air you whip into your cheesecake batter, the more you increase the likelihood of your cheesecake puffing, deflating and, ultimately, cracking.<\/li>\n<li><strong>Red food coloring:<\/strong> Yes, you will need one whole bottle of red food coloring. And, yes, that seems like an excessive amount. However, that\u2019s typical of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/red-velvet-cakes\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/red-velvet-cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">red velvet cake recipes<\/a>. Most recipes even call for <em>two<\/em>!<\/li>\n<li><strong>Frosting:<\/strong> Most people prefer their red velvet cake with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream cheese frosting<\/a>, so that\u2019s what we went with for this red velvet cheesecake recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123572\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_2b.jpg?fit=700%2C1024\" alt=\"Overhead shot of place a greased 9-inch springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> The point of the foil is to prevent the water bath from seeping into the cheesecake. If you don\u2019t have foil on hand, place the springform pan inside a slightly larger round pan for the same security.<\/p>\n<h3>Step 2: Create the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123573\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_3b.jpg?fit=700%2C1024\" alt=\"Overhead shot; In a small bowl combine the cookie crumbs, butter and sugar\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, combine the cookie crumbs, butter and sugar. Press the crust onto the bottom of the prepared pan.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> For the most even crust possible, spread and press the crust into the springform pan with a measuring cup. Don\u2019t pack it in too tightly, though, or else the crust will be very difficult to cut into after baking.<\/p>\n<h3>Step 3: Mix the cheesecake filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123575\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_5b.jpg?fit=700%2C1024\" alt=\"Close shot of Beat in sour cream; buttermilk; cocoa and vanilla until smooth\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth and lump-free.<\/p>\n<p><em>Editor\u2019s Tip:<\/em>\u00a0Feel free to whip the cream cheese and sour cream together first to really get all the lumps out before adding the other ingredients. Also, once the eggs are added, do as little mixing as possible. Over-whipping eggs in a cheesecake batter will cause the cheesecake to rise and deflate during baking, creating cracks.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123577\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_6b.jpg?fit=700%2C1024\" alt=\"Close shot of add eggs; beat on low speed just until blended; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the eggs, and beat on low speed just until combined.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123578\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_7b.jpg?fit=700%2C1024\" alt=\"Close shot of stir in food coloring; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the food coloring.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123579\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_8b.jpg?fit=700%2C1024\" alt=\"Overhead shot of pour over crust\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour the filling over the crust.<\/p>\n<h3>Step 4: Make the hot water bath<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123580\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_9b.jpg?fit=700%2C1024\" alt=\"Close shot of place springform pan in a large baking pan; add 1 inch hot water to larger pan; Bake until center is just set and top appears dull, 60-70 minutes; Remove springform pan from water bath; Cool on a wire rack for 10 minutes; Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer; Refrigerate overnight, covering when completely cooled\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the springform pan in a large baking pan. Pour 1 inch hot water into the larger baking pan.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> This is how you make a <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake water bath<\/a>! A water bath helps the cheesecake bake more evenly. Plus, the steam it creates in the oven prevents the cheesecake from drying out and cracking.<\/p>\n<h3>Step 5: Bake the cheesecake<\/h3>\n<p>Bake the red velvet cheesecake until the center is just set and the top appears dull, 60 to 70 minutes.<\/p>\n<h3>Step 6: Chill overnight<\/h3>\n<p>Remove the springform pan from the water bath. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Carefully run a knife around the inside edge of the springform pan to loosen the cheesecake from it. Cool the cheesecake at room temperature for one hour longer.<\/p>\n<p>Once the cheesecake is completely cooled to room temp, cover it with storage wrap or aluminum foil. Refrigerate the cheesecake overnight. Remove the side of the springform pan.<\/p>\n<h3>Step 7: Decorate with the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123581\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_10b.jpg?fit=700%2C1024\" alt=\"Close up shot; For frosting, in a small bowl beat cream cheese and butter until fluffy\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, use a hand mixer or stand mixer to beat the cream cheese and butter until fluffy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123582\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_11b.jpg?fit=700%2C1024\" alt=\"Close up shot of add confectioners\u2019 sugar and vanilla\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the confectioners\u2019 sugar and vanilla, and beat until smooth. Frost the top of the cheesecake. Keep the cheesecake refrigerated until serving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123587\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_14b.jpg?fit=700%2C1024\" alt=\"Overhead shot of Red Velvet Cheesecake; placed on a marble tray; cut into slice and served\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Try another crumb crust:<\/strong> Want a crust that doesn\u2019t use Oreos? No problem! Try other <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-name=\"www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-module=\"content engagement\" data-position=\"embedded links\">crumb crust ingredients<\/a> like Nilla wafers, ground nuts or the classic cheesecake <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-graham-cracker-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">graham cracker crust<\/a>. Or, forget the crust and create <a href=\"https:\/\/www.tasteofhome.com\/article\/red-velvet-brownies\/\" data-name=\"www.tasteofhome.com\/article\/red-velvet-brownies\/\" data-module=\"content engagement\" data-position=\"embedded links\">red velvet brownies with cream cheese frosting<\/a>.<\/li>\n<li><strong>Decorate with a whipped topping:<\/strong> We understand that cream cheese frosting on a cream cheese-filled cheesecake might be too rich for some. Omit the frosting and decorate it with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade whipped cream<\/a> or a thawed whipped topping (like Cool Whip) instead.<\/li>\n<li><strong>Garnish with extras:<\/strong> We love how white or dark chocolate shavings look on top of this red velvet cheesecake recipe. You could also press extra Oreos into the frosting or sprinkle Oreo crumbs all over. Fresh fruit like raspberries or strawberries (or chocolate-covered strawberries) are the perfect decoration if this is a Valentine\u2019s Day dessert. Or, simply have fun with your frosting and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-piping-bag\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-a-piping-bag\/\" data-module=\"content engagement\" data-position=\"embedded links\">use a piping bag<\/a> to create rosettes or stars.<\/li>\n<\/ul>\n<h2>How to Store Red Velvet Cheesecake<\/h2>\n<p>To store red velvet cheesecake, gently cover it with storage wrap or place individual slices in an airtight container. Refrigerate for up to four days.<\/p>\n<h3>Can you freeze red velvet cheesecake?<\/h3>\n<p>Yes, you can freeze red velvet cheesecake. Place the cake, uncovered, on a baking pan and freeze it for an hour. Then, wrap the cheesecake in a layer of storage wrap, followed by an outer layer of aluminum foil. The cheesecake can be frozen for up to two months. Thaw it in the fridge overnight when you\u2019re ready to serve it.<\/p>\n<p>To freeze individual slices, place the slices in an airtight container and freeze them for up to two months. Thaw them overnight in the fridge or on the counter at room temperature for one hour.<\/p>\n<h2>Red Velvet Cheesecake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123588\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_15b.jpg?fit=700%2C1024\" alt=\"Close up shot of Red Velvet Cheesecake; cut into slice and served on white plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How can you tell when the cheesecake is done baking?<\/h3>\n<p>A cheesecake that\u2019s baked in a water bath will be just set across the top and appear dull, not shiny. Another trick to <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-test\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">know when a cheesecake is done cooking<\/a> is to perform the cheesecake wobble test! Take a wooden spoon, open the oven door and give the cheesecake pan (not the water bath pan) a gentle but firm rap. The cheesecake should have a subtle wobble, not a rippled jiggle.<\/p>\n<h3>Can you make the crust thicker?<\/h3>\n<p>Absolutely! If you&#8217;d like a bit of a thicker cheesecake crust for this red velvet cheesecake recipe, double the measurements of the crust ingredients.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Festive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. \u2014Karen Dively, Chapin, South Carolina<\/p>\n","protected":false},"author":7061,"featured_media":2123878,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306910,305953,304173,306980,304423,307013,304328,306936,304288,305487,304515,303966,304408,304368,303887,306848,304348,304268,304458,304558,324623,303995,304150,303883,304468,304473,304353],"categories-v2":[308500,310461,309438,309906,311660,309455,310014,311665,308821,310057,308988,308319,308984,308481,309934,259620,310796,308880,308495,308813,308745,308478,309603,309000,259483,308865,308910,309177,308539,309434,308476,308875,308876,309005],"coauthors":[342012],"recommended_recipes":[{"post_title":"Red Velvet Cheesecake 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Velvet Cheesecake","datePublished":"2018-01-01","dateModified":"2025-03-13","prepTime":"PT30M","cookTime":"PT60M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_EXPS_TOHWinter26_135184_MD_P2_02_25_12b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Fans of cheesecake and red velvet cake will love this two-for-one red velvet cheesecake recipe! Whip it up the day before serving so the cheesecake has a chance to set overnight, and finish it with the dreamy cream cheese frosting right before cutting.","recipeIngredient":["17 chocolate cream Oreo cookies, crushed","1\/4 cup butter, melted","1 tablespoon sugar","FILLING:","3 packages (8 ounces each) cream cheese, softened","1-1\/2 cups sugar","1 cup sour cream","1\/2 cup buttermilk","3 tablespoons baking cocoa","2 teaspoons vanilla extract","4 large eggs, room temperature, lightly beaten","1 bottle (1 ounce) red food coloring","FROSTING:","3 ounces cream cheese, softened","1\/4 cup butter, softened","2 cups confectioners' sugar","1 teaspoon vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the pan","text":"Preheat the oven to 325\u00b0F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan. Editor\u2019s Tip: The point of the foil is to prevent the water bath from seeping into the cheesecake. If you don\u2019t have foil on hand, place the springform pan inside a slightly larger round pan for the same security.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the crust","text":"In a small bowl, combine the cookie crumbs, butter and sugar. Press the crust onto the bottom of the prepared pan. Editor\u2019s Tip: For the most even crust possible, spread and press the crust into the springform pan with a measuring cup. Don\u2019t pack it in too tightly, though, or else the crust will be very difficult to cut into after baking.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the cheesecake filling","text":"In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth and lump-free. Editor\u2019s Tip: Feel free to whip the cream cheese and sour cream together first to really get all the lumps out before adding the other ingredients. Also, once the eggs are added, do as little mixing as possible. Over-whipping eggs in a cheesecake batter will cause the cheesecake to rise and deflate during baking, creating cracks. Add the eggs, and beat on low speed just until combined. Stir in the food coloring. Pour the filling over the crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_5b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the hot water bath","text":"Place the springform pan in a large baking pan. Pour 1 inch hot water into the larger baking pan. Editor\u2019s Tip: This is how you make a cheesecake water bath! A water bath helps the cheesecake bake more evenly. Plus, the steam it creates in the oven prevents the cheesecake from drying out and cracking.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_9b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cheesecake","text":"Bake the red velvet cheesecake until the center is just set and the top appears dull, 60 to 70 minutes."},{"@type":"HowToStep","name":"Chill overnight","text":"Remove the springform pan from the water bath. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Carefully run a knife around the inside edge of the springform pan to loosen the cheesecake from it. Cool the cheesecake at room temperature for one hour longer. Once the cheesecake is completely cooled to room temp, cover it with storage wrap or aluminum foil. Refrigerate the cheesecake overnight. Remove the side of the springform pan."},{"@type":"HowToStep","name":"Decorate with the frosting","text":"In a small bowl, use a hand mixer or stand mixer to beat the cream cheese and butter until fluffy. Add the confectioners\u2019 sugar and vanilla, and beat until smooth. Frost the top of the cheesecake. Keep the cheesecake refrigerated until serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_TOHWinter26_135184_MD_P2_02_25_10b.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 463 calories","fatContent":"29g fat (17g saturated fat)","cholesterolContent":"131mg cholesterol","sodiumContent":"276mg sodium","carbohydrateContent":"46g carbohydrate (39g sugars","fiberContent":"1g fiber)","proteinContent":"7g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.139535,"reviewCount":43,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Red Velvet Cheesecake","description":"Check out this video on how to make Red Velvet Cheesecake!","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/RedVelvetCheesecakeDIYD135184011821H_thumbnail.jpeg"],"uploadDate":"2021-02-24 21:56:16","duration":"P0DT0H2M33S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/02\/RedVelvetCheesecake_DIYD_135184_011821_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Melissa5925"},"reviewBody":"<p>I am honestly blown away by all the reviews saying that this does not get done, I have made this recipe probably 50 times and I have never had a problem with it getting done!  I have several friends that love this and those that can\u2019t get it to cook are honestly missing out. <\/p><p><\/p><p>The one thing I don\u2019t do is use the water bath method to bake my cheesecake I just put it in the oven and bake it for 60-70 minutes, if it cracks so what? The icing hides any cracks!! <\/p><p><\/p><p>And the first time I cooked it I thought it said 8oz cream cheese for the icing so that is what I used, when I realized it the next time I tried 3oz as the recipe calls for and found we prefer 8oz.  <\/p><p><\/p><p>Just really puzzled about the inability for some people to get this to cook properly! <\/p><p><\/p><p>My advice is stop over thinking it. Just mix the ingredients and put it in the oven!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tiana"},"reviewBody":"I really loved this filling recipe, it tastes amazing! I ended up baking for an additional 15 mins. I also switched out the topping for a sour cream icing to balance the richness and I\u2019m glad I did! I would probably recommend removing the cream from the Oreos prior to crushing, or using chocolate gram crackers, as the crust was a bit mushy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joseph026"},"reviewBody":"I have made innumerable cheesecakes in my lifetime. I followed the directions exactly as stated in the recipe, and wound up with a complete mess. First, the recipe makes too much batter for a 9-inch springform pan. But even adjusting for that (leaving much of the batter in the bowl, so as not to overfill the pan), the \"cake\" overflowed into the water bath, and was not nearly baked through at 70, 80, even 90 minutes. DEFINITELY will never use this recipe again, and will stick with other, more reliable ones,","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"user3154"},"reviewBody":"<p>Loved this recipe. Was delicious and a big hit.<\/p><p> I took advice of others and I used a bigger spring pan, 1 1\/2 cupof oreos, 1\/4 c of butter, baked crust for 15 min. and used a bigger pan to set cheese cake in for water bath. I also was out of cream cheese so I used neufcharel cheese. <\/p><p>Thank you for this recipe, this is one of my new favorites <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Stacey893"},"reviewBody":"<p>Read the reviews so I decided to use 2 -6 inch and one 7.5 inch springform pans.  Turned out great!! Thank you so much for having this recipe!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sarah302"},"reviewBody":"This was a flop for me. I went by the 70 min cook time. I wasn't sure if it was done, but didn't want to overbake and figured it would solidify more in the fridge overnight.   I was wrong. It was a soupy mess. It tastes great, but please don't be afraid to overbake and add significantly to the baking time. I usually stick closely to the recipe and if I read some of these comments first, it would have turned out a lot better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TRa104"},"reviewBody":"<p>Huge disappointment and could not\/would not serve at the event I'd planned. I made the recipe exactly as provided. The flavor was the only thing good about this, but it wasn't good enough to make up for the other flaws. The texture of the cheesecake was more like cake than cheesecake. First the crust: it was a disaster - I couldn't remove it from the pan bottom at all, because most of it was just mush. Some of the crust seemed to burn because of too much sugar and the rest was pure wet mush. I think the cream from the cookies made the difference, because I made two other cheesecakes during the same week, and both of those turned out great with regular graham cracker crusts. Now the cheesecake itself: The recipe called for dumping everything in the bowl and mixing at the same time. Absolute mistake. Adding the liquids before the cream cheese is fully creamed made the cheesecake have tiny flecks of cream cheese throughout that didn't dissolve during cooking. I did have lots of leftover batter after filling a 9\" pan, so I poured the remainder into individual casserole dishes.<\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Christine6767"},"reviewBody":"<p>I made this for New Year's Day dinner and it bombed!!!.  The main problems were that after 90 minutes in the oven, the cake did not set properly and the cream cheese was not fully incorporated, and also the crust was too thin and soggy.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Beaujo"},"reviewBody":"I never use the water bath when making cheesecake. Used chocolate graham crackers for the crust, didn't add as much food coloring after reading comments, added melted white chocolate to the frosting and toasted pecans on top. It turned out perfect, was done at 50 minutes.  And was all gone by end of day. The cheesecake was very creamy and had a great cheesecake taste.  Thank you, family favorite now!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPopcorn"},"reviewBody":"Like many others have said, it will take MUCH longer than 70min. I think mine was in the oven for almost 120min. Also, there is way too much batter for a 9in springform; I put a good amount into a mason jar and took it out after about an hour of baking (that wasn't even enough time for the jar!). Ultimately, the cake tasted pretty good the next day. Might make this again at a different temperature and with less liquid.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"karikat10"},"reviewBody":"Delicious!!!  Cheesecake was easy and so so yummy.  It did take about 75 minutes to cook fully.  And my best recommendation is to bake your crust first.  I baked mine for 10 minutes and let it cool completely before adding the cheesecake mixture.  Chilled for 24 hours and then frosted.  EVERYONE loved this cheesecake.  Great consistency and lovely flavor.  Not too rich.  I can't wait to make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JamesRhodes"},"reviewBody":"Great tasting but cooking time is waaaaay off. I've made this twice, in a convection oven, once exactly by the recipe and once adding 25 minutes longer to the cooking time. Both times the filling was far too loose.the first time it was almost liquid. Dont you test these recipes before you inflict them on other people?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"momofASK"},"reviewBody":"Very disappointed. I've made many different kinds of cheesecakes, but this one didn't turn out. I baked it for about 30-40 minutes longer than the recipe says, and I had to take it out because I needed to leave. I put it in the fridge and the next day I discovered that it wasn't cooked all the way through and I couldn't get it off the springform pan without it falling apart. I'm thinking that maybe the temperature should be 350, not 325? I ended up buying a frozen cheesecake since it was for a Christmas \"event\".","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"WayneM Samuels","givenName":"WayneM","familyName":"Samuels"},"reviewBody":"I have tasted a red velvet cake once before and it was good so I decided to make this cheesecake. I read all the reviews before I started and the one advice I took was to remove filling from the Oreo cookies. I also baked in a 10 inch instead of 9 inch spring form. I did everything else according to recipe and instructions and cake was done in 70 minutes. I\u2019m glad I read about the surface of the cake having a dull appearance with it was done because I didn\u2019t want to shake mine for fear it might have fallen. Cake was delicious. Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rebecca"},"reviewBody":"Made this for a birthday dinner and it was delightful.  However, I cooked for the initial 70 minutes plus another 70 minutes and I still wasn't confident it was done.  But, after cooling, it settled and tasted delish the next day!  I would make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DelisaK"},"reviewBody":"This was really good. LOVE the frosting. It took almost two hours to get done though. That's ridiculous. My crust was soggy and I am positive that no water got into it. It was off to begone with. I think it might be too much butter. I might pre bake it a little next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ncann"},"reviewBody":"I have made Red Velvet Cheesecakes for years.  To simplify process, I use the ready made Oreo Keebler pie crust-gives this cheesecake the perfect balance.  Also, after adding the topping, I sprinkle chopped pecans over it.  This is a very good holiday pie or for a special gathering. Ncann","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Alexandra"},"reviewBody":"Super easy. Turned out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MelitaBevington"},"reviewBody":"Very pretty, and fairly tasty,  but the bake time, as others have said, is way off.  Mine took over 40 minutes more.  Perhaps this should be baked at 425 for 10 minutes, then 250 for another 50, like the directions for a New York cheesecake?  Also, I think a sour cream topping would have been better, particularly in terms of texture, than the cream cheese frosting..  Overall, it was a nice novelty, and the novelty factor will be the only reason I make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SimplySizzlinSue"},"reviewBody":"With regard to those who had a soggy crust as a result, my thoughts are that the 'crushed' cookie should NOT have the cream filled center in it. I remove mine in all recipes before baking a crust. It is full of lard, which in my opinion, the result would be a soggy crust. Also; the amount of the food coloring is a bit much, so I cut back on mine and continued to add until I had the color I wanted. Hope this helps any who were discouraged and maybe you'll try it again. ;-) SSS","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Red Velvet Cheesecake","description":"Check out this video on how to make Red Velvet Cheesecake!","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/02\/RedVelvetCheesecake_DIYD_135184_011821_H.mp4","duration":"153","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/02\/Red-Velvet-Cheesecake_EXPS_GBHRBZ18_135184_C06_20_018-1.jpg","advertising":true,"jw_id":"wQMpLQsP","jw_url":"http:\/\/content.jwplatform.com\/videos\/wQMpLQsP-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/wQMpLQsP\/poster.jpg?width=720","jw_publish_date":"02\/24\/2021"},"rms_legacy_id":"135184","romance_copy_dek":"Fans of cheesecake and red velvet cake will love this two-for-one red velvet cheesecake recipe! 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