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Homemade Cheesecake Factory Red Velvet inspired by Cheesecake Factory, top-down on white kitchen counter

Copycat Cheesecake Factory Red Velvet Cheesecake

Copycat Cheesecake Factory Red Velvet Cheesecake – creamy cheesecake with layers of classic red velvet flavor.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chill Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 325°F and prepare pan with foil wrap.
  2. Make crust with graham crumbs, butter, and sugar; prebake 10 minutes.
  3. Beat cream cheese until smooth, then add sugar and eggs.
  4. Add sour cream, heavy cream, vanilla, cocoa, vinegar, and food coloring; mix until blended.
  5. Pour filling over crust and smooth the top.
  6. Bake in water bath 55–65 minutes until center is slightly jiggly.
  7. Turn off oven and let cool for 1 hour with the door cracked.
  8. Refrigerate for at least 4 hours or overnight before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.