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Red Velvet Cheesecake

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

16 ServingsPrep: 30 min. Bake: 1 hour + chilling

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.

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Red Velvet Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.