Red Velvet Cheesecake Recipe

Name: Red Velvet Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Yield: 16 Servings
Ingredients: 7 chocolate cream-filled chocolate sandwich cookies, crushed; 1/4 c butter, melted; 1 Tbsp granulated sugar; FILLING:; 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; FROSTING:; 1 pkg (3 ounces) cream cheese, softened; 1/4 c butter, softened; 1 c confectioners' sugar; 1 tsp vanilla extract

By Anna Russell
@orphanannie1

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.

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

Yield: 16 Servings

Prep:

30 Min

Cook:

1 Hr

Ingredients

7

chocolate cream-filled chocolate sandwich cookies, crushed
1/4 c

butter, melted
1 Tbsp

granulated sugar
FILLING:
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
FROSTING:
1 pkg

(3 ounces) cream cheese, softened
1/4 c

butter, softened
1 c

confectioners' sugar
1 tsp

vanilla extract
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How to Make Red Velvet Cheesecake Recipe

Step-by-Step

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
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 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
Bake 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.
For 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.