Red Velvet Cheesecake Recipe
By
Anna Russell
@orphanannie1
1
Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.
Ingredients
- 7
- chocolate cream-filled chocolate sandwich cookies, crushed
- 1/4 c
- butter, melted
- 1 Tbsp
- granulated sugar
- 3 pkg
- (8 ounces each) cream cheese, softened
- 1 1/2 c
- granulated sugar
- 1 c
- (8 ounces) sour cream
- 1/2 c
- buttermilk
- 3 Tbsp
- baking cocoa
- 2 tsp
- vanilla extract
- 4
- eggs, lightly beaten
- 1 bottle
- (1 ounce) red food coloring
- 1 pkg
- (3 ounces) cream cheese, softened
- 1/4 c
- butter, softened
- 1 c
- confectioners' sugar
- 1 tsp
- vanilla extract
FILLING:
FROSTING:
How to Make Red Velvet Cheesecake Recipe
- 1Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- 2In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
- 3In 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 just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan
- 4Bake at 325° for 60-70 minutes or until center is just set and top appears dull. 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.
- 5For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
