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Red Velvet Cheesecake Recipe

Red Velvet Cheesecake Recipe photo by Taste of Home

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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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Red Velvet Cheesecake Recipe

Prep: 30 min. Bake: 1 hour + chilling

Yield: 16 Servings

30 60 90

Ingredients

17 chocolate cream-filled chocolate sandwich 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 (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
2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

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. Yield: 16 servings.

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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Red Velvet Cheesecake

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Reviewed on Apr. 19, 2013 by sugababe

This recipe is very delicious. Everyone said how good it was. The one thing that I don't like about it is that it is too soft. I follow the recipe exactly as it is written and the crust was soggy and the cake was to soft, even after being refrigerated over night. In the picture the cheesecake appears to be firm. Is there something that I not doing?

Reviewed on Feb. 16, 2013 by aicenhour

This recipe is so decadent! Full fat in all the ingredients! If you are going to do it... Do it right! But you dont have to eat the whole cheesecake! Although you will want to!

Reviewed on Feb. 11, 2013 by gloustergal63

I made this for Valentine's Day. My husband did the shopping and mistakenly bought fat-free cream cheese, and I didn't have time to go out for the real stuff. Consequenlty, the filling was a little loose, but tasted wonderful. I believe if I had used regular cream cheese it would have been amazingly good. Also, I had a can of Betty Crocker cream cheese frosting so I used that instead of making it from scratch. I got a lot of complements on this dessert and will probably make it again. Maybe for Christmas? I might add green food coloring to the frosting to make it red and green.....

Reviewed on Feb. 04, 2013 by Gillybear

DISAPPOINTED! Of course it tasted good, but the novelty value is the red velvetness! Made to the letter but mine came out brown, not red. It would have done, without the addition of the cocoa. Unfortunate really, as I had prepared it as a dessert for guests.

Reviewed on Jan. 23, 2013 by stlysto

I dont see how this won a contest, a whole bottle of food coloring in a cake is way too much food coloring , it gives a bitter taste if you add to much, that is so disgusting , who judges these , and do they actually make the recipes ...

Reviewed on Jan. 05, 2013 by DelisaK

This was really good. LOVE the frosting. It took almost two hours to get done though. That's ridiculous. My crust was soggy and I am positive that no water got into it. It was off to begone with. I think it might be too much butter. I might pre bake it a little next time.

Reviewed on Jan. 05, 2013 by DelisaK

This is Avery tasty cheesecake, but like others said, it definitely was nowhere near done at 70 minutes. I cooked at least another 45 minutes longer. That's ridiculous. My crust was soggy too and I am positive that no water got into it. I will probably prebake it a little or use less butter next time. It was soggy before I baked it. LOVE the frosting.

Reviewed on Dec. 30, 2012 by Sweet_Carol

I have never made a cheesecake but look forward to doing so. The condensed milk comment was down at the 3nd of the 2nd page or a bit after and someone said they used condensed milk with no explanation. The next person said her grandmother always did and she always did as well. However, she followed this recipe and it turned out great. Several did have problems with soggy crust and needs to cover the pan with foil so no water gets through to the crust.

Reviewed on Dec. 29, 2012 by bamachick722

Great cheesecake! but...There is no mention of sweetened condensed milk as an ingredient ....Why do some of you keep asking about it? Am I missing something?

Reviewed on Dec. 29, 2012 by t-macka

Please email your reply about how much condensed milk to use in the cheesecake and if you leave out the sour cream.at pjt-mack@hotmail.com

cheers,

pam

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