Copycat Cheesecake Factory Red Velvet Cheesecake

Copycat Cheesecake Factory Red Velvet Cheesecake

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 60 mins
Chill: 8 hrs
Total: 9 hrs 20 mins
Serving: 1 slice
Yields: 12 slices

If you crave the red velvet cheesecake from the Cheesecake Factory, you will be delighted to know it is easy to recreate this restaurant favorite at home. This decadent, vibrantly colored cheesecake is topped with a signature cream cheese frosting—just like the original.

The key to a perfect cheesecake is to resist overbaking the filling. Cheesecake sometimes gives people a little stress because it can be tough to tell when it's completely baked. Here's what to look for: It should still jiggle slightly when you remove the cake from the oven. Don't worry; it will firm up as it chills. This way you will have a perfectly baked and easy to slice cheesecake the next day after removing it from the refrigerator. And one that's totally ready for that cream cheese frosting you'll put on it.

Ingredients

  • For the Chocolate Crust:
  • 1 1/2 cups chocolate wafer cookies (finely ground)
  • 4 tablespoons butter (melted)
  • For the Red Velvet Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese (at room temperature)
  • 3 large eggs (lightly beaten)
  • 1 (8-ounce) carton sour cream
  • 1 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 bottle (1 ounce) red food coloring
  • For the Cream Cheese Frosting:
  • 3 ounces cream cheese (at room temperature)
  • 1/4 cup butter (at room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    Kristina Vanni

  2. In a medium bowl, combine the chocolate cookie wafer crumbs with the melted butter.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    The Spruce / Kristina Vanni

  3. Press the moist crumbs into the bottom of a lightly greased 9-inch springform pan. Set in the refrigerator to firm up while preparing the next steps. Heat oven to 375 F.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    The Spruce / Kristina Vanni

  4. For the filling, combine the cream cheese, eggs, sour cream, granulated sugar, unsweetened cocoa powder, vanilla extract, and salt in a large mixing bowl. Beat until well blended.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    Kristina Vanni

  5. Add the red food coloring and mix until completely incorporated.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    Kristina Vanni

  6. Carefully pour the filling into the chilled crust. Bake at 375 F until the edges are set and the center is still slightly loose, about 60 minutes or until the cake has puffed and trembles just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    Kristina Vanni

  7. Cool the cheesecake on wire rack until completely cool. Then, cover lightly with plastic wrap and refrigerate to chill for at least several hours or up to overnight.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    Kristina Vanni

  8. When ready to serve, prepare the cream cheese frosting. In a small bowl, beat cream cheese and butter until fluffy. Add the powdered sugar and vanilla and beat until smooth.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    Kristina Vanni

  9. Remove sides of pan. Frost the top of the cheesecake. Refrigerate until ready to serve.

    Copycat Cheesecake Factory Red Velvet Cheesecake

    Kristina Vanni

  10. Enjoy!

    Chocolate Wafer Cookie Crust

    Chocolate wafer cookies are very thin, crispy chocolate cookies, commonly called for when making chocolate crumb crusts. They have a bittersweet cocoa flavor and a very dark hue.


    They are commonly crushed and used for making crusts. Simply pulse the chocolate wafer cookies in a food processor until they are finely ground. Alternately, if you don't have a food processor, they can be placed in a plastic zip top bag and crushed by hand using a rolling pin.

How to Store Red Velvet Cheesecake

This red velvet cheesecake will keep in the fridge, wrapped in plastic, for up to 5 days. You can store the cheesecake longer in the freezer, up to a month or 2, wrapped in plastic and then wrapped in aluminum foil. If you don't anticipate defrosting the entire cheesecake at once, wrap the slices individually and defrost as needed.