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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.—Karen Dively, Chapin, South Carolina
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Nutritional Facts 1 slice equals 463 calories, 29 g fat (17 g saturated fat), 131 mg cholesterol, 276 mg sodium, 46 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42
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Reviewed on May. 20, 2012 by Rjsgirl26
Best cheesecake I have made to date!
Reviewed on Jan. 22, 2012 by Duckhunter39
Baking time for me took a lot longer than 70 minutes. My oven is a bake and convection oven. I started out baking, then switched to my convection because it was taking so long. I made this for my Mother-in-Law for her birthday and we all enjoyed the special cake!
Reviewed on Jan. 04, 2012 by Kristiana13
PERFECT!
Reviewed on Jan. 01, 2012 by Alice_101
I made this for my aunt, and she loved it. I would use more foil next time as well, I got a slightly soggy crust as well.
Reviewed on Dec. 26, 2011 by chere11
This was so delicious...best cheesecake ever!!! So festive and beautiful, too. I made it just as directed, and it turned out perfect. I'm sure it will be requested next year.
Reviewed on Dec. 26, 2011 by aug2295
Yum!! Soggy crust is usually a sign some of the water got into the cheesecake - I would use more foil next time. Prebaking the crust may lead to it being a little burned. I left the extra sugar out of the crust, came out nice.
Reviewed on Dec. 25, 2011 by Kristiana13
Loved it! Just ate it and it was delicious !!!!
Reviewed on Dec. 20, 2011 by kristirahm
This recipe was very yummy!! However, the crust was a bit soggy, so next time I will prebake the crust which should solve that issue. Also after the 70 minutes of baking in the water bath, my cheesecake was still very wiggly, so I ended up baking it about 20 minutes longer. It came out perfect and set up very nicely. This would also be very good for Valentine's Day.
Reviewed on Dec. 15, 2011 by Sdex1999
I like to use Condensed Milk with any cheesecake filling. I did not substitute nothing. I remember when I was a little girl, my grandmother always used Condensed Milk as one of her main ingredients for her cheesecakes. And I've always kept that tradition. Using Condensed Milk makes any dessert rich in taste.
Reviewed on Dec. 06, 2011 by Sdex1999
I made this recipe for a birthday present, and it was wonderful. To make this recipe better, I used Condensed Milk in the filling.
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