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Red velvet cheesecake with layered filling and whipped cream topping on a cake stand

Red Velvet Cheesecake

This cheesecake factory red velvet cheesecake copycat features rich cocoa layers, smooth cream cheese filling, and an elegant bakery-style presentation.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 5 hours 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

  • 200 g Chocolate cookie crumbs
  • 60 g Unsalted butter, melted
  • 680 g Cream cheese, softened
  • 200 g Granulated sugar
  • 3 piece Large eggs
  • 2 tbsp Cocoa powder
  • 1 tbsp Red food coloring
  • 1 tsp Vanilla extract
  • 240 ml Heavy cream, whipped

Method
 

  1. Preheat the oven to 325°F / 163°C and mix the cookie crumbs with melted butter, then press firmly into the bottom of a 9-inch springform pan.
  2. Beat the cream cheese and sugar until smooth, then add eggs one at a time, followed by cocoa powder, red food coloring, and vanilla extract.
  3. Pour half the cheesecake batter over the crust, bake for 25 minutes, then add the remaining batter and bake for 40 minutes until the center is just set with a slight jiggle.
  4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  5. Refrigerate for at least 4 hours or overnight until fully chilled and firm.
  6. Release from the pan, top with whipped cream, and slice with a warm knife for clean edges.