Red Velvet Cheesecake

Do you like to eat out on Valentine’s Day, or do you prefer to cook a romantic meal and stay home?  If you chose the latter, than I have the perfect dessert finale for your dinner.  Mr. Right loves red velvet cake, and I decided to take it up a notch and bake a red velvet cheesecake just for him.  I ate some, too.  You can be sure of that, and it was really delicious.  I think the person or people you make this for will love you even more after they have had their first bite.  This recipe came from Taste of Home.


Red Velvet Cheesecake - The 2 Seasons

Red Velvet Cheesecake


  • 17 red velvet sandwich cookies, smashed (chocolate sandwich cookies will work, too)
  • 1/4 cup melted butter
  • 1 tablespoon flour
  • 3 8-ounce packages cream cheese at room temperature
  • 1 1/2 cup sugar
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 3 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 4 eggs, slightly beaten
  • 1 bottle red food coloring
  • Frosting
  • 1 package 3-ounce cream cheese, at room temperature
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla


  1. Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place spring form pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  5. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. Yield: 16 servings.
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 Red Velvet Cheesecake

Instead of making the cream cheese, which I know is a big part of red velvet cake, I used whipped cream on the top.  I was afraid the cream cheese frosting would make the cake too sweet.  I hope you make this one.  You won’t regret it.  If you would rather have cake than cheesecake, then try these.

Take care.