« Velvety Bliss: Red Velvet Cheesecake with a Walnut Crunch »

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  • 1 ½ cups crushed red velvet cake (crumbled or leftover)

  • 3 tbsp unsalted butter, melted

For the cheesecake layer:

  • 16 oz (450 g) cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup sour cream

For topping:

  • ½ cup chopped walnuts, toasted

  • Optional: drizzle of white chocolate or cream cheese frosting

Preparation:

  1. Prepare the crust:

    • Preheat oven to 325°F (160°C).

    • Mix red velvet cake crumbs and melted butter in a bowl until evenly combined.

    • Press into the bottom of a greased or parchment-lined 9-inch springform pan.

    • Bake for 10 minutes, then let cool while you prepare the filling.

  2. Make the cheesecake filling:

    • In a large bowl, beat the cream cheese until smooth.

    • Add sugar, and mix until combined.

    • Beat in eggs, one at a time. Add vanilla and sour cream, and mix until smooth and creamy.

    • Pour over the cooled crust.

  3. Bake the cheesecake:

    • Place the pan in a water bath (optional but helps avoid cracks).

    • Bake at 325°F (160°C) for 45–50 minutes, or until the center is just set but slightly jiggly.

    • Turn off the oven, crack the door, and let the cake cool for 1 hour inside.

  4. Chill and top:

    • Refrigerate for at least 4 hours or overnight.

    • Before serving, sprinkle toasted walnuts on top and add optional white chocolate drizzle.

Serving and Storage Tips:

  • Serve chilled for the best texture and flavor.

  • For clean slices, wipe the knife with a warm damp cloth between each cut.

  • Store leftovers in the refrigerator for up to 5 days in an airtight container.

  • Freeze individual slices wrapped tightly for up to 1 month.

Variants:

  • Nut-Free Version: Replace walnuts with crushed Oreos or chocolate chips for a nut-free topping.

  • Mini Cheesecakes: Make in muffin tins for single-serve portions—great for parties.

  • Swirled Red Velvet: Swirl a bit of the red velvet batter into the cheesecake for a marbled effect.

  • Vegan Option: Use vegan cream cheese, egg replacers, and dairy-free butter to adapt.

FAQ:

Q: Can I use store-bought red velvet cake for the crust?
A: Absolutely! It’s a great way to use up leftover cake or even cupcakes.

Q: My cheesecake cracked—what did I do wrong?
A: Cracks often happen when the oven temperature is too high or it cools too fast. A water bath helps prevent this.

Q: Can I make this a no-bake cheesecake?
A: The red velvet crust needs baking, but you could use a graham cracker crust and a no-bake filling if you prefer.

Q: How do I toast walnuts?
A: Spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant, stirring once.

Q: Can I add chocolate to the cheesecake layer?
A: Yes! A few tablespoons of melted white or dark chocolate mixed into the filling will elevate the richness.

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