Red Velvet Cheesecake

  Desserts

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.

Red Velvet Cheesecake

Average Rating: 4.314285

TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling
YIELD: 16 servings.

Ingredients

  • 17 chocolate cream Oreo cookies, crushed
  • 1/4 cup butter, melted
  • 1 tablespoon sugar

  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 3 tablespoons baking cocoa
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 bottle (1 ounce) red food coloring

  • FROSTING:
  • 3 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  • 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.
  • 2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
  • 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.
  • 4. Bake at 325° until center is just set and top appears dull, 60-70 minutes. 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, covering when completely cooled. Remove sides of pan.
  • 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.

Nutrition Facts

1 slice: 463 calories, 29g fat (17g saturated fat), 131mg cholesterol, 276mg sodium, 46g carbohydrate (39g sugars, 1g fiber), 7g protein.

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