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
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7chocolate cream-filled chocolate sandwich cookies, crushed
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1/4 cbutter, melted
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1 Tbspgranulated sugar
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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 c(8 ounces) sour cream
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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 bottle(1 ounce) red food coloring
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FROSTING:
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1 pkg(3 ounces) cream cheese, softened
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1/4 cbutter, softened
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1 cconfectioners' sugar
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1 tspvanilla extract
How to Make Red Velvet Cheesecake Recipe
- 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.
