Description
A delightful gluten-free dessert combining the rich flavors of red velvet cake and creamy cheesecake, perfect for celebrations.
Ingredients
Scale
- 2 cups gluten free chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon cocoa powder
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the gluten free cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan to form the crust.
- Beat the cream cheese and sugar in a separate bowl until smooth.
- Add the sour cream, eggs, red food coloring, vanilla, and cocoa powder. Mix until well blended.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 45-50 minutes, or until the center is set.
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
Notes
For serving, top with whipped cream and fresh berries. Store leftovers in the refrigerator for 3-4 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg