Red Velvet Cheesecake with Chocolate Ganache



Red Velvet Brownie Crust

  • 3 Large Eggs
  • 1 Teaspoon Vanilla
  • 2 Cups White Sugar
  • 1 Cup Vegetable Oil
  • 1/4 Cup Milk
  • 3 1/4 Cups All Purpose Flour
  • 1/4 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Powder
  • 1 Tablespoon Red Food Dye (Optional – for red velvet coloring.)
  • 2 Teaspoons Vinegar (ONLY if using red dye.)

Red Velvet Cheesecake Filling

  • 3 8-Ounce Packages Cream Cheese
  • 3/4 Cup White Sugar
  • 2 Cups Whipping Cream (35% MF)
  • 1 Tablespoon Red Food Dye (Optional – for red velvet coloring.)

Chocolate Ganache

  • 1/2 Cup Chocolate Chips (we used 1/4 Milk Chocolate and 1/4 Semi-Sweet – either will work)
  • 1/2 Cup Whipping Cream
  • 1 Handful Crushed Cookies or Sprinkles (For Garnish – Optional)


First Steps

  1. Directions:
    Grease and line a 9″ springfoam pan. Set aside.
  2. Preheat oven to 350F.
  3. Remove cream cheese from fridge to soften.

Red Velvet Brownie Crust

  1. In a small bowl, combine the eggs, vanilla, oil and white sugar until light and fluffy, about two minutes.
  2. Stir in the milk and set aside.
  3. In a large bowl, whisk together the flour, baking powder and cocoa powder.
  4. Mix in the wet ingredients, then the red food dye and vinegar, if using.
  5. Scrape the batter into the prepared pan and bake for 25-30 minutes until an inserted toothpick comes out clean.
  6. Let the crust cool as you prepare the filling.

Cheesecake Filling

  1. Whip the cream for 4-6 minutes until soft peaks form. Set aside.
  2. In a separate bowl, mix the cream cheese and white sugar until soft, then dye with red food dye just a shade darker than desired.
  3. Fold in the whipped cream and stir by hand until combined.
  4. Spoon the cream cheese mixture over the crust and smooth down with an offset spatula.
  5. Place the cheesecake in the fridge until set, about 2 hours.

Chocolate Ganache

  1. Place semi-sweet chocolate in a heat-proof bowl and place 1/2 cup whipping cream in a saucepan over medium heat and bring to a boil, stirring occasionally.
  2. Pour the whipping cream over the chocolate and whisk until no lumps of chocolate remain. Let cool completely before pouring over cheesecake.
  3. Top with crushed cookies or sprinkles, optional.


*a small McCormick’s red dye is equal to 1 Tablespoon red dye.

Recipe Card powered byTasty Recipes