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9-inch round cheesecake with cream cheese topping

Red Velvet Cheesecake

Course Dessert
Cuisine American
Keyword Red Velvet Cheesecake
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Cooling & Chilling 7 hours
Total Time 8 hours 55 minutes
Servings 14 pieces
Calories 387kcal


  • 9-inch (23 cm) springform pan
  • large roasting pan (big enough to fit the springform pan inside)
  • Aluminum Foil


Cookie Crust

  • 26 Oreo Cookies wafers and filling
  • 5 tablespoons unsalted butter melted

Red Velvet Cheesecake Filling

  • 24 ounces full-fat cream cheese* room temperature
  • 1 ¼ cup white sugar
  • 3 tablespoons cocoa powder
  • ¾ cup sour cream room temperature
  • cup buttermilk*
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 1-2 tablespoons liquid red food coloring I used 2 tablespoons in the photos
  • 3 large eggs room temperature
  • boiling for the water bath

Cream Cheese Topping

  • ¼ cup unsalted butter softened
  • 4 ounces full-fat cream cheese softened
  • ¼ teaspoon salt
  • 1 - 1 ½ cups powdered sugar


  • Preheat the oven to 350F degrees.
  • Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil at least 4 times so that the bottom and sides are covered, and that all seams are covered as well.

Oreo Crust

  • Place the cookies (wafers and filling) in a food processor and blitz until the cookies are fine crumbs. Or place the cookies in a freezer bag and crush with a rolling pin.
  • Mix the crushed cookies with the melted butter.
  • Press the mixture into the bottom of the prepared pan and slightly up the sides (about ¼ inch) so that there's a slight lip around the edges.
  • Bake in the preheated oven for 10 minutes. Then remove from the oven (keep the oven turned on).

Cheesecake Filling

  • Beat the cream cheese and sugar until soft. Turn off the mixer and scrape down the sides and bottom of the bowl as necessary.
  • Beat in the cocoa powder and sour cream. Scrape down the bowl as needed.
  • With the mixer on low speed, carefully mix in the buttermilk, vanilla extract, vinegar and food coloring.
  • In a small bowl, whisk the eggs. Then carefully beat them into the cheesecake batter until just incorporated.

Baking and Cooling the Cheesecake

  • Place the crust (with the pan still wrapped in aluminum foil) in the middle of a large roasting pan.
  • Pour the cheesecake batter over the crust and smooth the top.
  • Pour boiling water into the roasting pan so that there's about 1 inch of water (2.5 cm) in the roasting pan.
  • Place the roasting pan (with the cheesecake inside) in the oven (still at 350F degrees from baking the crust) and bake for 70-80 minutes. When the cheesecake is done baking, it should look just set on the top, except perhaps in the very middle. If you give the pan a nudge, it should wobble in the middle like jello or pudding. If it wobbles like a liquid, then it's not done baking yet. I recommend checking around 60 minutes, just in case.
  • Remove the roasting pan from the oven and allow the cheesecake to cool fully while still in roasting pan.
  • Once the cheesecake has fully cooled, remove it from the roasting pan, cover the pan, and place in the fridge to chill for at least 6 hours or overnight.

Cream Cheese Topping

  • Beat the butter until soft, then mix in the cream cheese.
  • Add in the salt, and with the mixer on low speed beat in the powdered sugar about ½ cup at a time until the desired sweetness is reached.
  • Top the cheesecake with the cream cheese frosting, leving a small perimeter around the edges. Return back to the fridge until ready to serve.
  • When ready to serve, unclamp the outer ring of the springform pan. Slice with a sharp knife (such as a paring knife - not a table knife), ensuring that you slice all the way through the crust.


  1. Make sure to use full-fat, brick-style cream cheese. Do not use spreadable, whipped or light cream cheese (such as ones that come in a tub).
  2. Unfortunately, there are really no substitutes for buttermilk in this recipe.
  3. Nutrition information is an estimate only and based on 1 slice, assuming the cheesecake is sliced into 14 equal pieces.
  4. Store cheesecake covered in the fridge for up to 4 days.
Recipe adapted from Taste of Home


Calories: 387kcal | Carbohydrates: 50g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 575mg | Potassium: 262mg | Fiber: 1g | Sugar: 41g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 2mg