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Red Velvet Cheesecake

Valentine’s Day is next Tuesday. One way to show someone you love them is to make them something special. This Red Velvet Cheesecake is the perfect treat.


  • 1 Lb Milk Chocolate, Chopped
  • 1 Cup Butter, Melted
  • 1 – 9 Oz Package Chocolate Wafer Cookies, 40-45 Cookies
  • 1 Cup Semisweet Chocolate Pieces
  • 1 Cup Slivered Almonds
  • ½ Cup Packed Brown Sugar
  • 4 – 8 Oz Packages Cream Cheese, Softened
  • 1 – 8 Oz Carton Sour Cream
  • 1/3 Cup Granulated Sugar
  • 1/3 Cup Buttermilk
  • 1 – 1 Oz Bottle Red Food Coloring
  • 4 Eggs
  • 2 Egg Yolks


In a Medium Saucepan, Melt the Chocolate and ½ Cup Butter over Low Heat. Let Cool Completely.

Put the Cookies, Chocolate Pieces, Almonds and Brown Sugar in a Food Processor. Mix Until Finely Ground. Add the Remainder of the Butter. Mix Well. Place the Mixture on a 10×3 Spring Form Pan with a Removable Bottom. Press Along the Bottom and Up the Sides. Leave ½” Space at the Top.

In a Lg Mixing Bowl, Combine the Cooled Chocolate Mixture, Cream Cheese, Sour Cream, Sugar, Buttermilk and Food Coloring. Add the 4 Eggs & 2 Egg Yolks and Beat on Low.

Pour the Filling over the Crust Lined Pan. Place the Pan in a Baking Pan. Bake at 350 for 1 Hour. You know It is Ready when 2” of the Outside Edge appear Set when Shaken Gently.

Remove the Spring Form Pan from the Baking Pan. Cool on a Wire Rack for 15 Minutes. Loosen the Cheesecake with a Metal Spatula from the Sides. Cool for 30 Minutes More. Remove the Sides of the Pan. Cool for Another Hour. Then Cover and Chill for at least 4 Hours.

Decorate with Powdered Sugar or Chocolate Sauce and Serve.

This recipe is courtesy of the Our Town Magazine in Acworth.

Red Velvet Cheesecake

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