Description
A rich and creamy red velvet cheesecake layered with crunchy chocolate sandwich cookies, perfectly balanced with a smooth, velvety filling and a buttery cookie crust.
Ingredients
Scale
- 24 chocolate sandwich cookies, crushed
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp cocoa powder
- 1 tbsp red food coloring
- 1/4 cup heavy cream
Instructions
- Preheat oven to 325°F and prepare a springform pan.
- Mix crushed chocolate sandwich cookies with melted butter until combined.
- Press mixture into the bottom of the pan and chill briefly.
- Beat cream cheese and sugar until smooth, then add eggs one at a time.
- Mix in vanilla extract, sour cream, cocoa powder, red food coloring, and heavy cream until combined.
- Fold in additional chopped chocolate sandwich cookies.
- Pour filling over the crust and place pan in a water bath.
- Bake for about 50 minutes until the center slightly jiggles.
- Turn off oven and let cheesecake cool slowly inside.
- Refrigerate for at least 4 hours before serving.
Notes
- Use room temperature cream cheese for a smooth batter
- Avoid overmixing after adding eggs to prevent cracks
- Chill overnight for best texture and flavor
- Use a warm knife for clean slices
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg