Tuesday, March 1, 2011

Red Velvet Cheesecake

It was my mother in law's birthday last week and I was asked to bring a dessert for the family dinner. I know she likes the red velvet cheesecake from The Cheesecake Factory and i've had this recipe bookmarked for some time so I thought I would give this one a try. I know it's not even close to the one they have there (theirs is red velvet cake layered with regular cheesecake) but I wanted to try this one anyway. The crust stuck to the pan pretty good instead of the cheesecake, even with a piece of parchment paper under it, so that was a little messy. I also felt like it had a lot of dye in it. I might make this again but with so many other recipes i'd like to try it might be a while before I get back around to it.

Red Velvet Cheesecake
my recipes

For Crust:
1 1/2 cups chocolate graham cracker crumbs or Oreo crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar

3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring

4 oz. cream cheese, at room temp
2 tbsp. butter, at room temp
1 cup powdered sugar
1/2 tsp. vanilla extract

Line 9 inch springform pan with parchment paper. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of pan.

Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

For topping, beat cream cheese and butter until smooth then gradually add powdered sugar and vanilla. Spread topping over cheesecake and remove sides of pan. Garnish, if desired.

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  1. I have a feeling the problem with the crust was probably that it was about half of what it should have been. There wasn't enough of it. Maybe try increasing your crust next time? I use 3 c. graham cracker crumbs and 1 1/2 sticks butter OR 30 Oreo cookie wafers crushed (never measured that out, sorry) & 6-7 T. butter. I've never had a problem with it sticking...and that is enough crust to cover the bottom and go about 2 inches of the side in a thin layer.

    I've also never attempted to loosen my springform pan until the cheesecakes has been out of the oven and cooled. Usually by then it pulls away a little & then I run a knife around if I need to...but it never sticks to the side of the non-stick spring-release ring, either.

    The cake does look gorgeous & I love how you decorated the top!!! Did it taste amazing or not good enough for you to want more? I've seen a few other TCF recipe clones, but they look like a LOT of work...so it would take something big (like my red velvet cake-loving mother's birthday!) for me to roll up my sleeves and give it a go. :)

  2. This is an incredible creation! It not only looks amazing, but the flavours would be too. I bet she was pleased with it! I can't believe you aren't raving about it!!

  3. what a great daughter in law! this looks kickin! thanks for sharing :)
    @ http://www.clutzycooking.blogspot.com

  4. Hannah- Thanks for the advice. I did think the crust was a bit on the small side but I trusted the recipe to know more than me. I didn't release the sides until the cake was cooled and it had no problem with sticking there, thankfully. I thought this cake was good and other people told me they thought so too, I think it's worth trying out but i'm still up for trying out other recipes as well. Atleast this one wasn't very much work :)