Print

Showstopper Red Velvet Cheesecake with Creamy Swirl

A close-up of a decadent slice of red velvet cheesecake featuring rich red cake layers swirled with creamy white cheesecake filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create an ultra-creamy and visually stunning Red Velvet Cheesecake. This recipe blends rich red velvet flavor with a smooth cheesecake layer, making it a perfect centerpiece for holidays or special gatherings.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon red food coloring (gel preferred)
  • 1/2 teaspoon baking soda
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup cream cheese frosting (for topping)

Instructions

  1. Prepare the crust: Mix crushed Oreos and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes.
  2. Preheat your oven to 325 degrees Fahrenheit. Boil water for a water bath.
  3. Make the cheesecake batter: Beat the softened cream cheese and sugar in a large bowl until smooth. Mix in vanilla extract and sour cream. Beat in eggs one at a time, mixing just until combined after each addition.
  4. Prepare the red velvet component: In a separate bowl, whisk together vinegar, salt, cocoa powder, red food coloring, baking soda, buttermilk, oil, vanilla extract, and one egg until smooth.
  5. Assemble the cheesecake: Pour half of the plain cheesecake batter over the chilled crust. Gently pour all of the red velvet batter over the plain layer. Top with the remaining plain cheesecake batter.
  6. Create the swirl: Use a knife or skewer to gently swirl the layers together for a marbled effect. Do not overmix.
  7. Bake: Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack.
  9. Chill: Cover the cooled cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Finish: Before serving, spread the cream cheese frosting evenly over the top of the chilled cheesecake.

Notes

  • Use room temperature ingredients for the cheesecake batter to prevent lumps and ensure a smooth texture.
  • For an Oreo crust variation, add 1/2 cup of mini chocolate chips to the batter before swirling.
  • If you want a richer red color, use a high-quality gel food coloring instead of liquid drops.

Nutrition

Find it online: https://pureplatepath.com/red-velvet-cheesecake-recipe-showstopper/