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Pink Velvet Cheesecake
Dominique

Pink Velvet Cheesecake

This incredible Pink Velvet Cheesecake recipe offers a symphony of creamy, tangy cheesecake layered over a rich, buttery crust, making it an instant showstopper for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups good quality graham cracker crumbs, finely crushed
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 3 (8-ounce) blocks full-fat cream cheese, softened
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 tablespoon unsweetened cocoa powder
  • 2 large whole eggs, room temperature
  • 2 large egg yolks, room temperature
  • ½ cup sour cream or full-fat Greek yogurt
  • 1-2 tablespoons red food coloring
  • 8 ounces cream cheese, softened for frosting
  • ½ cup unsalted butter, softened for frosting
  • 3-4 cups powdered sugar for frosting
  • 1 teaspoon pure vanilla extract for frosting
  • 2-3 tablespoons milk or cream for frosting
  • Fresh berries for garnish
  • White chocolate shavings for garnish
  • Additional graham cracker crumbs for garnish

Method
 

  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt, then mix in melted butter. Press into the bottom of the pan and bake for 10-12 minutes.
  3. Wrap the springform pan in aluminum foil to prepare for the water bath.
  4. In a mixer, beat cream cheese until smooth. Gradually add granulated sugar and flour, mixing until combined.
  5. Incorporate vanilla extract, almond extract, and cocoa powder until well blended.
  6. Add eggs one at a time, then mix in egg yolks until just combined.
  7. Fold in sour cream and red food coloring until you achieve the desired pink hue.
  8. Pour the cheesecake batter over the cooled crust and prepare for baking in a water bath.
  9. Bake for 60-75 minutes until edges are set and center jiggles slightly.
  10. Let cool in the oven for 1 hour, then refrigerate for at least 6 hours or overnight.
  11. For the frosting, beat softened cream cheese and butter until fluffy, add powdered sugar, vanilla extract, and milk to achieve desired consistency.
  12. Spread frosting over the chilled cheesecake and garnish as desired. Slice and serve.

Notes

This cheesecake does not require reheating; can be made in advance. Ensure ingredients are at room temperature for the best texture.