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Red Velvet Cheesecake

Lauren Bennett
A stunning, creamy Red Velvet Cheesecake that combines the best of two worlds with a beautiful marble swirl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Mixing bowls

Ingredients
  

  • 1.5 cups Graham Cracker Crumbs
  • 0.5 cup Unsalted Butter
  • 16 oz Cream Cheese
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 0.5 cup Buttermilk
  • 1 tbsp Cocoa Powder
  • 1 tbsp Red Food Coloring

Instructions
 

  • Preheat oven to 325°F and grease a 9-inch springform pan.
  • Combine graham cracker crumbs and melted butter; press into the bottom of the pan.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time.
  • Divide batter and mix cocoa, buttermilk, and food coloring into one third.
  • Layer and swirl the batters together in the pan.
  • Bake for 50 minutes, then cool slowly in the oven with the door cracked.

Notes

Ensure all refrigerated ingredients are at room temperature before starting for the smoothest texture.
Keyword Baking, Cheesecake, Red Velvet