New York Cheesecake with Red Velvet Crust

filed under: Cheesecakes on June 28, 2012

So yesterday I posted  my recipe for Red Velvet Graham Crackers.

When I made them I had only one purpose in mind.

Cheesecake.

 

Red Velvet Graham Cracker Crust
Prep Time
20 mins
Total Time
20 mins
 

I really want to try this red velvet crust with a chocolate cheesecake, a white chocolate cheesecake, even a red velvet cheesecake!! Can you imagine?

Course: Dessert
Cuisine: American
Keyword: Red Velvet Graham Cracker Crust
Servings: 8 servings
Author: Amanda Rettke
Ingredients
  • 2 c Red Velvet Graham Crackers crumbs finely ground
  • 1 stick butter melted
Instructions
  1. Grind up red velvet graham crackers into food processor. You want a fine crumb. Melt 1 stick of butter and add to red velvet graham cracker. Prepare your spring form pan with cooking spray or butter and then add red velvet graham cracker mixture to pan. Press down and make sure to press up the edges. You can use a glass to press crumbs in tighter and get a more uniform crust.

  2. I used an 8in spring form as well as a 9in and much preferred the thickness of the crust in the 8in.

 

 

Patriotic Cheesecake!  Red velvet crust, white cheesecake, and blueberries!  God Bless America!

Too much?

Just look at the glorious crust… thick amazing red velvet crust lusciousness.  Decadent and creamy cheesecake.  Naturally Tart and sweet blueberries adding a little jazz to your tastebuds as all the flavors come together. (links to the recipes I used)

I really want to try this red velvet crust with a chocolate cheesecake, a white chocolate cheesecake, even a red velvet cheesecake!! Can you imagine?

A few things:

When making the red velvet graham crackers, I much preferred the texture of them on the second day, or when they were more dry.  However, for the cheesecake crust, using them the same day I made them worked great.

I found that my food processor did not get a fine enough crumb, so I got out my food processor and ground them even more fine.

If you want you can add a couple tablespoons of sugar to the crumbs after you have added the butter.

I hope you enjoy this Red Velvet Crust!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Meghan @ After the Ivy League says:

    This cheesecake is an absolutely brilliant idea. Looks incredible!

  • Michelle says:

    Love the Red Velvet graham crackers, and the inevitable pie crust, a genius twist on an old favorite. Which of course paves the way for other flavor of crackers and crusts…

    and (since you asked) I made a cake based on the Firecracker Popsicle – blue raspberry, lemon, and cherry – complete with exploding Pop Rocks. http://www.cakeremix.com/2012/06/firecracker-remix.html

  • Robyn Stone | Add a Pinch says:

    Oh how genius!!!! Love this, Amanda.

  • Claire D says:

    Yummy Amanda! Perfect for my 4th of July dessert for the adults – doing red/white/blue berry pops for the kids.

  • Caroline says:

    Was wondering if you could double stack this like you did with the double layer cheesecake?? Were cooking for a large party and thought to do this stacked? thoughts?

    • Amanda says:

      I bet that would be fabulous! 🙂

  • Alison Borgas says:

    Beautiful! Would love to have someone make this for my birthday cake! (born on the 4th July)… 😉

  • Diane {Created by Diane} says:

    so pretty!

  • Rosie @ Sweetapolita says:

    I’m in love! I’ve been craving cheesecake for the longest time, and I love the red velvet crust idea (just as I adore the red velvet graham crackers even on their own). Yours is perfection, Amanda. Such a classic way to tie in the red, white & blue!

  • HeatherChristo says:

    It’s just so beautiful Amanda. I am getting ready to make your red velvet graham crackers right now!!

  • Hayley @ The Domestic Rebel says:

    I want a big, fatty slice of this right now! Love me some blueberry cheesecake.

  • Sylvie @ Gourmande in the Kitchen says:

    Oh my that cheesecake looks and sounds amazing and that slice is mouthwatering and so perfectly styled.

    • Amanda says:

      Coming from you, that means a LOT!!! Since you are like my photographic idol and everything. 🙂

  • Jessica @ How Sweet says:

    i am blown away – this is SO creative! gorgeous. stunning!

  • Krissy's Creations says:

    Incredible Amanda! I love how your mind words 🙂

  • Nicole says:

    I made this cheesecake for my family’s 4th of July party and everyone loved it! It looked beautiful and was so delicious! Everyone was very impressed that I even made the graham crackers from scratch and I have been asked to make another batch of graham crackers to use for homemade ice cream sandwiches. Thank you for the recipe!

  • Gina says:

    This was so good and big hit at the picnic thanks so much!!!

  • Elena says:

    This is amazing, I think I´m in love…with a cake. Thanks a lot for the recipe!

  • Elena says:

    Oh! I forgot to link my humble 4th of July cupcakes: http://latilacupcakesblog.wordpress.com/2012/07/04/4th-of-july-cupcakes-anis-y-queso-crema/

  • Kristina Vanni says:

    Yum. Classic, simple, delicious! Will definitely have to keep this recipe on hand!

  • cakeboule says:

    Beautiful cheesecake – a real classic

  • crottinger says:

    can’t seem to get the recipe for the crackers? It’s there, but there’s no ingredients under it? Something wrong with my computer perhaps?

    • Amanda says:

      I can see it fine! 🙂

  • Megan {Country Cleaver} says:

    Red, White and Blue cheesecake is always a good idea! Wowzer!

  • bridget {bake at 350} says:

    So, so beautiful, Amanda! I love how TALL the cheesecake is! Gorgeous!

  • Brenda @ a farmgirl's dabbles says:

    I am so on the same page with this post right now! I love a good cheesecake with fresh blueberries. And I love your red velvet crust – this a beauty of a cheesecake!

  • Don't Pass on Dessert!