FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
red velvet cheesecake recipe With Cream Cheese Swirl
- Total Time: 115 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This recipe creates a stunning red velvet cheesecake with a creamy white swirl, designed to be impressive yet stress-free. It promises a luxurious dessert perfect for any occasion.
Ingredients
- 32 oz full-fat cream cheese, softened
- 1.75 cups granulated sugar
- 4 large eggs, room temperature
- 0.25 cup buttermilk
- 1 Tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1–2 Tbsp red food coloring
- 1 Tbsp all-purpose flour
- 1.5 cups crushed chocolate cookies
- 6 Tbsp unsalted butter, melted
Instructions
- Prep the Crust: Combine 1.5 cups crushed chocolate cookies and 6 Tbsp melted butter. Press firmly into a 9-inch springform pan. Bake 10 minutes at 350F (175C) until fragrant and set.
- Make the Red Velvet Base: Beat 24 oz softened cream cheese and 1.5 cups sugar until smooth (about 3 minutes). Beat in 3 room-temperature eggs, one at a time. Stir in 0.25 cup buttermilk, 1 Tbsp cocoa, 1 tsp vanilla, and 1-2 Tbsp red food coloring for a vibrant, uniform red batter.
- Create the Cream Cheese Swirl: Mix 8 oz softened cream cheese, 1 egg, and 0.25 cup sugar separately until smooth.
- Assemble Cheesecake: Pour most of the red velvet batter over the cooled crust. Dollop the white cream cheese mixture on top. Gently swirl with a butter knife for a marbled effect.
- Bake to Perfection: Bake your red velvet cheesecake at 325F (160C) for 60-70 minutes until edges are set and the center jiggles slightly.
- Chill Thoroughly: Cool on a wire rack for 1-2 hours. Refrigerate for at least 4 hours, preferably overnight, for best flavor and firm texture.
Notes
To avoid cracks, do not overbeat the batter and ensure all ingredients are at room temperature. Avoid opening the oven door frequently during baking. If the top browns too quickly, tent loosely with foil. For best results, chill the cheesecake overnight. Consider adding 0.5 cup chocolate chips to the red velvet batter for extra richness or using a graham cracker crust for a lighter approach.
- Prep Time: 40 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (170 g)
- Calories: 420 calories
- Sugar: 45 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 95 mg