It’s topped off with a tangy cream cheese topping for a contrast in color and texture.
After that, you just set it and forget it.
While the list might look lengthy, you probably have most of these ingredients already on hand.
Credit:Lee Harrelson; Styling: Jan Gautro
This cheesecake can be made and refrigerated up to 2 days in advance.
For longer storage, bake, cool, and freeze the cheesecake for up to 2 months.
Thaw overnight in the refrigerator and top with cream cheese frosting before serving for the freshest presentation.
How To Store Leftover Red Velvet Cheesecake
Refrigerate leftover red velvet cheesecake for up to 5 days.
Freeze for up to 2 months for longer storage, preferably sliced for quicker thawing.
Thaw overnight in the refrigerator before serving.
More Red Velvet-Inspired Recipes You’ll Love
Red velvet doesn’t have to mean cake.
Pour batter into prepared crust.
Run knife along outer edge of cheesecake.
Let cheesecake stand in oven 30 minutes.
Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.
Cover and chill 8 hours.
Assemble cheesecake:
Spread evenly over top of cheesecake.
Remove sides of springform pan.
Garnish, if desired.
Red velvet cakes classically include a hint of cocoa and a tangy addition of buttermilk and/or vinegar.
Red food coloring is added for color, not flavor.
Avoid overmixing which can incorporate excess air and also cause cracks.
For a gluten-free version, swap the chocolate graham crackers for a gluten-free cookie.
