Red Velvet Cheesecake


• 2 cups of red velvet cake crumbs
• 1/2 cup unsalted butter, melted
• 3 packages (24 oz) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour


. Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper.
. In a bowl, combine red velvet cake crumbs and melted butter. Press the mixture into the bottom of the prepared pan to create the crust.
. In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, then mix until well combined.
. Add eggs one at a time, beating well after each addition. Mix in sour cream and flour until the batter is smooth.
. Pour the batter over the crust in the springform pan.
. Bake for about 55-60 minutes or until the center is set.
. Allow the cheesecake to cool in the oven with the door ajar for an hour, then refrigerate for at least 4 hours or overnight.
. Once chilled, remove from the springform pan, slice, and enjoy the velvety goodness!

Leave a Comment