red velvet cheesecake recipe

Name: Red Velvet Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h
Ingredients: 7 - chocolate cream-filled chocolate sandwich cookies, crushed; 1/4 cup(s) butter, melted; 1 tablespoon(s) granulated sugar; ## FILLING:; 3 package(s) (8 ounces each) cream cheese, softened; 1 1/2 cup(s) granulated sugar; 1 cup(s) (8 ounces) sour cream; 1/2 cup(s) buttermilk; 3 tablespoon(s) baking cocoa; 2 teaspoon(s) vanilla extract; 4 - eggs, lightly beaten; 1 bottle(s) (1 ounce) red food coloring; ## FROSTING:; 1 package(s) (3 ounces) cream cheese, softened; 1/4 cup(s) butter, softened; 1 cup(s) confectioners' sugar; 1 teaspoon(s) vanilla extract

(2 RATINGS)

152 Pinches 1 Photo

Anna Russell

Battle Creek, MI

Updated on Dec 29, 2012

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.

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield Yield: 16 Servings

Ingredients

7 - chocolate cream-filled chocolate sandwich cookies, crushed
1/4 cup butter, melted
1 tablespoon granulated sugar
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 1/2 cups granulated sugar
1 cup (8 ounces) sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 - eggs, lightly beaten
1 bottle (1 ounce) red food coloring
FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract

How To Make red velvet cheesecake recipe

Step 1

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

Step 2

In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
Step 3

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
Step 4

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.
Step 5

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.
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