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red velvet cheesecake

Red Velvet Cheesecake

Red Velvet Cheesecake is a rich and silky cream cheese frosted cheesecake baked in a buttery Oreo crust.
Course Dessert
Cuisine American
Keyword Red Velvet Cheesecake
Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 647kcal
Author Catalina Castravet


Cheesecake crust:

  • 2 cups Oreo crumbs
  • 6 tablespoons unsalted butter melted

Cheesecake filling:

  • 4 packages 8 ounces each full-fat cream cheese room temperature
  • 2 cups white granulated sugar
  • 4 large eggs room temperature
  • 8 ounces full fat sour cream room temperature
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • Red food coloring


  • 3 ounces cream cheese
  • 1/4 cup unsalted butter room temperature
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • Mint sprigs for garnish optional


  • Preheat oven to 325 degrees Fahrenheit.
  • Adjust the top rack to be positioned in the middle of the oven.

Cheesecake crust:

  • Cover outside of pan with foil, bottom, and sides.
  • Mix Oreo crumbs with melted butter until well combined.
  • Press the mixture into a 9-inch lightly buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges, set aside.
  • Refrigerate for at least 20 minutes.

Cheesecake Filling:

  • Make sure all the ingredients are at room temperature before you begin.
  • In the bowl of a stand mixer or in a large bowl using a hand mixer beat the cream cheese until light and fluffy on medium-low speed.
  • Add the sugar a little at a time and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl from time to time.
  • Add the eggs one at a time and beat after each addition until well combined.
  • Mix cornstarch with flour and add to the batter, whisk until fully combined. Careful not to over-mix.
  • Add vanilla extract. Add the sour cream and beat, stopping to scrape the sides and bottom of the bowl.
  • Add red gel food coloring and stir until you get the color you need.
  • Pour cheesecake batter into the prepared springform pan.


  • Place cheesecake pan in a deep baking sheet and pour hot water up to the middle of the cheesecake pan.
  • Bake in the preheated oven in a water bath for one hour and 15 minutes or until the center is firm.
  • Try not to open the door of the oven. After 6 -minutes have passed, check on the cheesecake if it's done. A small area in the center should wobble just slightly and the edges should be puffed and lightly golden.
  • Turn the oven off and prop the oven door open and leave the cheesecake to cool in the oven for one hour.


  • Beat the cream cheese and butter at medium speed with an electric mixer until smooth.
  • Gradually add the powdered sugar and vanilla, and beat until smooth.
  • Spread frosting evenly on top of the cheesecake.
  • Garnish, with red velvet crumbs from a cupcake or a muffin if you have some on hand and some mint leaves.
  • Keep refrigerated until ready to serve.



Calories: 647kcal | Carbohydrates: 83g | Protein: 11g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 629mg | Potassium: 333mg | Fiber: 1g | Sugar: 69g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 3mg