Red Velvet Cheesecake Recipe

Name: Red Velvet Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The crust; 1 cup Honey Graham cracker crumbs; 1 cup Chocolate Graham cracker crumbs; 1/2 cup Packed dark brown sugar; 3/4 cup melted butter; Cheesecake filling; 32 ounces Cream cheese, softened (4 of the 8oz packs); 1 cup granulated sugar; 2 Eggs; 2 Egg whites; 3 tablespoons Unsweetened cocoa powder; 1/2 cup Dark chocolate chunks; 1 cup Sour cream; 1 cup Pureed canned beets (you can use fresh beets after steaming, but use less, closer to 3/4 c.); 2 teaspoons vanilla extract; 1 handful Pomegranate seeds (for topping); 1 dash Powdered sugar (for topping)

Servings: persons

The crust
1 cup Honey Graham cracker crumbs
1 cup Chocolate Graham cracker crumbs
1/2 cup Packed dark brown sugar
3/4 cup melted butter
Cheesecake filling
32 ounces Cream cheese, softened (4 of the 8oz packs)
1 cup granulated sugar
2 Eggs
2 Egg whites
3 tablespoons Unsweetened cocoa powder
1/2 cup Dark chocolate chunks
1 cup Sour cream
1 cup Pureed canned beets (you can use fresh beets after steaming, but use less, closer to 3/4 c.)
2 teaspoons vanilla extract
1 handful Pomegranate seeds (for topping)
1 dash Powdered sugar (for topping)

1
["Preheat oven to 325 degrees.
2
Crust
3
Grind cracker and cookie crumbs together, add brown sugar and mix. Then add melted butter and fold together. Transfer crumb mixture to a 10"" springform pan (9"" if you want a real-thick cheesecake). Press crumbs onto bottom and up the sides. Set aside.", "Filling
4
In a large bowl, beat cream cheese, sugar, and vanilla with an electric mixer on medium speed until smooth, add sour cream, continue mixing until silky-smooth. Turn the mixer to low and add eggs, one at a time, mixing after each addition and scraping down the sides, add egg whites, one at a time. Lower the speed to stirring and add in cocoa powder and pureed beets. Finally, add in the chocolate chunks and stir until they're well mixed in. Pour into pan with your crust and smooth the top with a spatula.", "Bake for 45-50 minutes or until edge is set but center still jiggles. Remove from oven; place on cooling rack and immediately run thin knife around inside perimeter of pan to loosen from side. Cool to room temperature; refrigerate for 3 hours. Cover loosely; refrigerate overnight.", "To serve: When you're ready for the grand presentation, sprinkle powdered sugar over the top and then sprinkle your pomegranate seeds on top of that. Voila, beautiful."]

2441

kcal

Calories

162

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: The crust, 1 cup Honey Graham cracker crumbs, 1 cup Chocolate Graham cracker crumbs, 1/2 cup Packed dark brown sugar, and more.

Yes, Red Velvet Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions