Creamy Red Velvet Cheesecake

Prep Time: 1 hour (plus chilling time)
Servings: 8

Ingredients:

For the crust:

• 1 1/2 cups crushed chocolate cookies
• 1/4 cup melted butter

For the cheesecake filling:

• 16 oz cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring

For the topping:

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 325°F and grease a springform pan.
2. Mix crushed chocolate cookies with melted butter and press into the bottom of the pan.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing after each addition.
5. Stir in sour cream, buttermilk, cocoa powder, vanilla extract, vinegar, and red food coloring until combined.
6. Pour batter over the crust and smooth the top.
7. Bake for 45-50 minutes or until the center is set but slightly jiggly.
8. Let cool to room temperature, then refrigerate for at least 4 hours before serving.
9. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe on top of the cheesecake.
10. Slice and enjoy!

Tips & Variations:

• For a richer crust, use crushed Oreos instead of plain chocolate cookies.
• Add white chocolate chips to the batter for extra sweetness.
• Use a water bath while baking to prevent cracks on the surface.

Why You’ll Love This Recipe:

This red velvet cheesecake is the perfect combination of creamy, chocolatey, and slightly tangy flavors. The velvety texture and rich taste make it an irresistible dessert for any occasion.