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5 from 2 votes

Red Velvet Cheesecake

Red Velvet Cheesecake is Crunchy Oreo cookie crust, filled with creamy red velvet filling, and topped with rich chocolate ganache and chocolate whipped cream.
Prep Time30 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 10 Slices
Calories: 519kcal
Author: Wendy

Equipment

  • Instant Pot or Pressure Cooker
  • 1 6 in round springform pan

Ingredients

Crust Ingredients

  • 15 Oreo Cookies
  • 3 tablespoon unsalted butter melted

Cheesecake Ingredients

  • 16 oz cream cheese room temperature
  • ½ cup sour cream
  • 6 tablespoon sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon cocoa powder
  • 2 tablespoon food coloring
  • ½ cup mini chocolate chips

Chocolate Ganache

  • ½ cup chocolate chips
  • ¼ cup heavy whipping cream
  • ¼ cup mini chocolate chips

Chocolate Whipped Cream

  • ½ cup heavy whipping cream
  • 3 tablespoon cocoa powder
  • 1 tablespoon powdered sugar

Instructions

Crust Directions

  • Prep springform pan with non-stick spray. Set aside.
  • Crush cookies into a sand like texture.
  • Combine cookie crumbs and melted butter in a large bowl. Stir until both ingredients are well combined.
  • Transfer the mixture to the prepared pan. With a measuring cup press down on the mixture to make a crust. With this crush work to line the sides to about the middle of the pan.
  • Move to the refrigerator and chill for at least 20 minutes

Red Velvet Directions

  • Using a standing mixer or hand mixer, beat the cream cheese until light and fluffy
  • Beat in the sugar until combined
  • Beat in the sour cream, vanilla, cocoa powder and red food coloring until combined
  • Beat in the eggs, 1 at a time until combined
  • Gently fold in mini chocolate chips
  • Remove the crust from the fridge and pour the cheesecake into the pan
  • Pour 1 C of water into your instant pot and place the trivet inside
  • Cover the cheesecake with a paper towel and foil to avoid water leaking into the cheesecake
  • Place on top of the trivet and set your instant pot on manual high pressure for 35 minutes
  • Allow your instant pot to naturally release for 10 minutes
  • Do a quick release to allow for more pressure to be let out
  • Remove cheesecake from instant pot and place onto the counter to cool until room temperature
  • Place in the fridge overnight

Chocolate Ganache

  • Using a small pot, heat up the heavy whipping cream until simmering
  • Pour the chocolate chips into a heat proof bowl
  • Pour the hot heavy whipping cream over the chocolate chips and allow to sit for a minute or two
  • Whisk until smooth
  • Pour over the cold cheesecake and smooth evenly
  • Sprinkle some chocolate chips over the ganache

Chocolate Whipped Cream directions

  • Using a hand mixer, beat all of the ingredients until combined and stiff with peaks
  • Scoop into the piping bag
  • Pipe dollops along the edge of the cheesecake

Notes

Make sure that all of your ingredients are room temperature before making your cheesecake mixture. 

Nutrition

Serving: 1Slice | Calories: 519kcal | Carbohydrates: 41g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 273mg | Potassium: 192mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1148IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg