No matter how you slice it, you’re sure to love this delicious twist on a traditional favorite! This creamy Red Velvet Cheesecake Recipe starts with a rich cookie crust, then is topped with delicious layers of red chocolate and cream cheese. The real secret though is in the swirl bringing together colors in a unique pattern that’s sure to wow your guests. Serve this cheesecake at Christmas dinner or share a slice with your sweetheart for Valentine’s Day. 

red velvet cheesecake

Red Velvet Cheesecake

This creamy Red Velvet Cheesecake Recipe starts with a rich cookie crust, then is topped with a delicious layer of red chocolate and a decadent layer of cream cheese. 
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Prep Time 30 minutes
Total Time 8 hours
Course Dessert
Servings 16


  • Spring Form Pan
  • Large shallow pan
  • Food Processor
  • Large Bowl
  • Electric Mixer
  • Offset spatula or knife



  • 20 creme-filled chocolate sandwich cookies  (2 cups ground)
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar


  • 4 packages (8 oz. each) cream cheese
  • 1-1/4 cups granulated sugar
  • 4 eggs
  • ¾ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 3 ounces  semi-sweet baking chocolate, melted
  • 1 tablespoon red icing color


  • Make The Crust. Preheat the oven to 325°F. Place a large shallow pan filled with water on the bottom rack of the oven. Spray the 9 inch springform pan with vegetable pan spray.
    Use a food processor to process cookies until they’re finely ground (crumbs should measure 2 cups). Stir together the crumbs, sugar and melted butter and press the mixture into the bottom of the pan.
  • Bake for 8 minutes then remove from the oven and let cool completely on the cooling wire rack.
  • Once the crust is baked and removed from the oven, reduce the oven temperature to 250°F to prepare for baking the cheesecake.
  • Make the Cheesecake Filling. In a large bowl, beat cream cheese and sugar with the electric mixer on medium speed until the mixture is light and fluffy. Beat in the eggs one at a time, scraping the bottom and sides of the bowl often.
  • Beat in cream, vanilla and cornstarch until the mixture is smooth. Set aside 4 cups of the batter.
  • Next, add the melted chocolate and red food coloring to the remaining batter, mixing until it’s well blended. Measure out 1/4 cup red velvet batter and set aside.
  • Add filling to the crust. Pour the remaining red velvet batter over the crust, spreading it out evenly. Carefully spoon the reserved plain batter over the red velvet batter. Drop spoonfuls of reserved red velvet batter on top and swirl carefully with an offset spatula or knife.
  • Bake on the center rack of the oven, above the pan of water for a total baking time of an hour to 1 hour and 15 minutes or until the filling is set but still jiggles slightly in the center when the pan is gently shaken.
  • Once this happens, turn the oven off and with the door closed, allow the cheesecake to remain in the oven for 1 hour.
  • Finally, transfer the cheesecake to the cooling grid and let it cool completely. Once it has cooled to room temperature, refrigerate it for at least 3 to 4 hours, until the cheesecake’s layers are firm and a knife around the edge of the pan comes out relatively clean.


Make sure your cheesecake is fully chilled and firm before removing it from the pan and cutting into it.
Storing. Wrapped tightly with plastic wrap and stored in the refrigerator, this cheesecake should last about 4 to 5 days. 
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red velvet cheesecake


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