Red Velvet Cheesecake

"This recipe is from Sothern Living Magazine and was submitted by a reader from Columbia, So. Carolina. Those Carolinians know their red velvet cake! This is incredible!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Bonnie G #2 photo by Bonnie G #2
photo by gailanng photo by gailanng
photo by Emily M. photo by Emily M.
photo by MsMargo photo by MsMargo
Ready In:
1hr 45mins




  • Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
  • Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
  • Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
  • Pour batter into prepared crust.
  • Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
  • Run a knife along outer edge of cheesecake.
  • Turn oven off.
  • Let the cheesecake stand in oven for 30 minutes.
  • Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
  • Cover and chill 8 hours.
  • Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
  • Spread evenly over top of chilled cheesecake.
  • Remove sides of springform pan.

Questions & Replies

  1. Can you sub the sour cream with plain yogurt?
  2. Can the filling be poured into a pre-made 9-inch graham cracker pie crust? If not, will reducing the filling ingredients accomplish that? Then, will the baking time have to be reduced as well?


  1. this was probably the best cheesecake i have ever eaten or made. it was very rich so i suggest you use whipped cream instead of cream cheese frosting. you only need 1 bottle of food coloring to get the beautiful color. will be making this again.
  2. I, too, took this to work today for a Christmas party potluck. Although there were quite a few leftover desserts, this one did not last! I think this is a delicious cheesecake. Because of its intense color, I would serve it for Christmas, New Year's, or Valentine's Day. [Original review 12/18/07 under chef KCShell.]
  3. Made this for DH's Birthday and it was so good. Loved the red velvet flavor and the the cream cheese frosting really set it off. Followed the recipe exactly and it turned out perfect. The color is so intense and the texture nice. Made an impressive presentation for his special day
  4. We loved it! Good flavor, good texture.<br/>I used paste food coloring until the batter was pretty intensely red, but I don't think I got anywhere near the two bottles (!) stated. I'm not a huge fan of food coloring, so I didn't tint about a third of the batter and used that to make a swirl pattern. I omitted the topping and just used some plain, lightly sweetened whipped cream to dress it up (see photo).<br/><br/>My husband is gluten intolerant so I subbed crushed Glutino gluten-free "oreos" for the chocolate graham crumbs.
  5. This recipe is fantastic!<br/> Ive never ever baked in my life and i decided to go for it! The cheesecake came out great! no cracks! good texture and so yummy. My family loved it.<br/>I didnt follow the recipe exactly to the letter. i replaced graham crackers with digestive, and used one bottle of food coloring and i got a very rich, deep red yummy cheesecake. i'm defo going to make it again. Thank u.



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