Description
A rich and creamy red velvet cheesecake layered with a chocolate crust and topped with whipped cream.
Ingredients
Scale
- 2 cups chocolate sandwich cookies, crushed (about 24 cookies)
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 3 large eggs
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- Chocolate sandwich cookies, for garnish
- Pinch of salt
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. Mix crushed cookies and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes. Let it cool.
- Make the Red Velvet Cheesecake Layer: Beat cream cheese and sugar until smooth. Add cocoa powder, mix well. Incorporate eggs one at a time. Mix in sour cream, buttermilk, vanilla extract, and red food coloring. Pour the batter over the crust. Bake for 50-60 minutes, or until the center is set. Let it cool at room temperature, then refrigerate for at least 4 hours.
- Prepare the Cream Cheese Layer: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Spread evenly over the cooled red velvet layer.
- Make the Whipped Topping: Whip heavy cream and sugar until stiff peaks form. Spread over the cream cheese layer. Refrigerate for an additional 1-2 hours.
- Garnish and Serve: Garnish with chocolate sandwich cookies. Slice and serve.
Notes
- Ensure cream cheese is at room temperature for a smoother texture.
- Chill the cheesecake thoroughly to help the layers set properly.
- Use high-quality cocoa powder for a richer flavor.
- For a neater slice, clean the knife with warm water between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice