Red Velvet Swirl Cheesecake — 9 Comments

  1. I noticed this recipe calls for 5 8ounce packs of cream cheese, is that right? It just sounds like a lot is all.

  2. What adjustments do you suggest for making a 9″ cake? It’s hard for my to find anything other than a 7″ or 9″ springform pan. Thanks!

    • Hi Jo, I found my pan at Walmart. If you still can’t find one I would suggest looking at my pictures and only fill your pan as high as I did mine.

  3. Thanks so much for the recipe! Put my own spin on it (fudge brownie crust and made in a 9” pan, had to adjust bake time to 1 hr 30 min, separated 2 c to make the “red velvet” and didn’t use all of it) and it came out perfectly! The best cheesecake I’ve ever had!

  4. Do you use a Bain-Marie to prevent the cheesecake from cracking? I’ve used it on some, but other recipes don’t mention it. Since this will be for a holiday gathering, I want it to look and taste equally good. Thanks!!

    • Hi Amy, I didn’t use the water bath method for this cheesecake. A water bath would also work. I would still keep the oven door closed with the temp off for an hour.

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