Red Velvet Cheesecake

A beautiful special occasion cake, this is two layers of red velvet cake with cheesecake in the middle. The whole cake is covered with cream cheese frosting.


1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

24 oz cream cheese, softened

1 1/4 cups granulated sugar

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

4 large eggs

1/2 cup sour cream

2 tablespoons unsweetened cocoa powder

1 teaspoon red food coloring



Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom and up the sides of the prepared pan.

In a large mixing bowl, beat cream cheese until smooth. Gradually add in the remaining 1 1/4 cups of sugar and the flour, mixing until well combined. Stir in vanilla extract.
Add eggs, one at a time, mixing well after each addition. Stir in sour cream.

Remove 1 cup of the batter and place it in a separate bowl. Mix in the cocoa powder and food coloring until well blended.

Pour the plain batter over the crust in the pan. Carefully spoon the chocolate batter over the plain batter. Use a knife to swirl the two together for a marbled effect.

Bake in the preheated oven for 55-60 minutes, or until the center is almost set. Allow to cool before removing from the pan and slicing to serve.


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