Red Velvet Cheesecake
A delightful dessert that combines the rich texture of red velvet cake with creamy cheesecake, perfect for any occasion.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 5 hours hrs
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for the crust)
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar (for the filling)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 tablespoon cocoa powder
- 1 cup red velvet cake mix
Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and bake at 325°F for 10 minutes.
In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy. Add vanilla and eggs, mixing well after each addition.
Mix in sour cream, flour, cocoa powder, and red velvet cake mix until smooth.
Pour the red velvet batter over the cooled crust and smooth the top. Bake for 50-60 minutes until the center is slightly jiggly.
Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours or overnight.
Calories: 350kcalProtein: 6gSodium: 300mg
Keyword cheesecake, red velvet