Go Back
–+ servings
decadent dessert with cheesecake

Red Velvet White Chocolate Cheesecake

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Springform pan, 9-inch
  • 1 Mixing bowl, large
  • 1 Mixing bowl, medium
  • 1 Electric mixer
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Baking sheet
  • 1 Oven

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter melted
  • 24 ounces Cream cheese softened
  • 1 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 4 Large eggs
  • 1/4 cup Cocoa powder
  • 1 tablespoon Red food coloring
  • 1 cup White chocolate chips melted
  • 1/2 cup Heavy whipping cream

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl until combined.
  • Press the crumb mixture into the bottom of the springform pan to form the crust.
  • In a large mixing bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth.
  • Add vanilla extract and mix until incorporated.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in cocoa powder and red food coloring until the mixture is even in color.
  • Fold in the melted white chocolate and continue to mix until well combined.
  • Pour the cheesecake batter over the crust in the springform pan.
  • Place the springform pan on a baking sheet and bake for 1 hour and 10 minutes, or until the center is set.
  • Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly open.
  • Remove from oven and refrigerate for at least 3 hours before serving.
  • Before serving, whip heavy whipping cream until stiff peaks form and use it to garnish the cheesecake.

Notes

Ensure all ingredients, especially the cream cheese, are at room temperature to achieve a smooth and creamy cheesecake batter. Be careful not to overmix the batter once the eggs are added to avoid incorporating too much air, which can cause the cheesecake to crack. Placing a pan of water in the oven during baking can help maintain moisture and prevent cracks.
Tried this recipe?Let us know how it was!