Copycat Cheesecake Factory Red Velvet Cheesecake
Copycat Cheesecake Factory Red Velvet Cheesecake – creamy cheesecake with layers of classic red velvet flavor.
Print Pin Servings: 12 slices
Calories: 510kcal
Cost: $20–$25
Equipment
- 1 9-inch springform pan for baking
- 1 Large roasting pan water bath
- 1 Electric mixer stand or hand
- 2–3 Mixing bowls large
- 1 set Measuring cups/spoons
- 1 Rubber spatula
- 1 roll Aluminum foil wrap pan
- 1 Fine-mesh sieve optional
- 1 Wire cooling rack
Ingredients
Cheesecake Filling
- 24 oz Cream cheese room temperature
- 1 cup Granulated sugar
- 3 Large eggs room temp
- ½ cup Sour cream
- ½ cup Heavy cream
- 2 teaspoon Vanilla extract
- 2 tablespoon Red food coloring gel preferred
- 1 tablespoon Unsweetened cocoa powder
- 1 teaspoon White vinegar
- 1 tablespoon Cornstarch optional thickener
- ¼ teaspoon Salt
Crust
- 1 ½ cups Graham cracker crumbs for crust
- 6 tablespoon Unsalted butter melted
- 2 tablespoon Powdered sugar for crust
Instructions
- Preheat oven to 325°F and prepare pan with foil wrap.
- Make crust with graham crumbs, butter, and sugar; prebake 10 minutes.
- Beat cream cheese until smooth, then add sugar and eggs.
- Add sour cream, heavy cream, vanilla, cocoa, vinegar, and food coloring; mix until blended.
- Pour filling over crust and smooth the top.
- Bake in water bath 55–65 minutes until center is slightly jiggly.
- Turn off oven and let cool for 1 hour with the door cracked.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 510kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 380mg | Potassium: 180mg | Fiber: 1g | Sugar: 36g | Vitamin A: 950IU | Calcium: 90mg | Iron: 1.5mg