creamy red velvet cheesecake
(1 rating)
This cheesecake is a lot of fun to make. As you can see, I made it for Valentine's Day. But it would be great for Christmas, or ANY time of the year. I certainly wouldn't limit it to just the Holidays. The cookie crust, creamy rich filling with it's cream cheese frosting makes for a wonderful flavor combination. The water bath makes the cheesecake so moist and creamy, and it never comes out with a cracked top...like some cheesecakes do. Give it a try, I promise you won't be disappointed!
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(1 rating)
yield
16 Servings
prep time
30 Min
cook time
1 Hr
Ingredients For creamy red velvet cheesecake
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17chocolate cream-filled cookies, (such as oreo's) crushed
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1/4 cbutter, melted
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1 Tbspgranulated sugar
- FILLING:
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3 pkg(8-ounces each) cream cheese, softened
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1 1/2 cgranulated sugar
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1 csour cream (8 ounces)
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1/2 cbuttermilk
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3 Tbspbaking cocoa
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2 tspvanilla extract
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4eggs, lightly beaten
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1(1 ounce) bottle red food coloring
- FROSTING:
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1 pkg(3 ounce) cream cheese, softened
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1/4 cbutter, softened
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2 cpowdered sugar
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1 tspvanilla extract
How To Make creamy red velvet cheesecake
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1Place a greased 9-inch Springform pan on a double thickness of heavy-duty foil. Securely wrap foil up and around pan. Important Hint: I use the extra large (wide) heavy duty foil. You want to make sure that there are no seams or creases in the foil where the water can seep through.
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2In a small bowl, combine the cookie crumbs, butter, and sugar. The food processor works great for this. Press onto the bottom of springform pan and bake in 10-12 minutes in a 350 degree oven.
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3For filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed till combined. Stir in food coloring. Pour over crust and place in springform pan in a large baking pan. Add 1-inch of hot water to larger pan.
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4Bake at 325 degrees for 60-70 minutes or until center is just set. Note: you may need to cook it up to 20 minutes longer. You don't want to over cook, but make sure that the center is set and just jiggles slightly.
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5When done remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
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6Frosting: In a small bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving time.
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7Note: Another reason I like this recipe is that you can make this cheesecake the day before and then just whip up the frosting then next day and spread it on the cheesecake a couple hours before serving. Saves time. Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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