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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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Reviews for Red Velvet Cheesecake

Red Velvet Cheesecake

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Reviewed on Dec. 29, 2012 by t-macka

Did you leave out the sour cream or something else ? How much condensed milk did you use? I'd love to make one using condensed milk.

Thank you so much for your help.

Regards,

Pam

Reviewed on Dec. 29, 2012 by jseeba

This is a great recipe. I made this for Christmas dessert and it was a great hit!! I make cheesecakes all the time and this one is one of the best.

Reviewed on Dec. 29, 2012 by tamsden

I made this for Christmas this year and it was delicious! My family thought that I had bought it from a bakery. It was pretty and good. Will definitely be making again. But like others have said, it requires additional cooking time.

Reviewed on Dec. 29, 2012 by broberts1302

My only question is why wasnt this recipe posted before Christmas? I would have made this one instead of the one I did make although it came out awesome.

Reviewed on Dec. 29, 2012 by over50

would someone please tell me where you are getting condensed milk in this recipe all i see is cream cheese.& buttermilk & how much condensed milk do i use

Thank-you very much

Reviewed on Dec. 29, 2012 by gpagma

I read the reviews and wonder how they used the condensed milk in this recipe. I want to try it but would like to have the change to put with this recipe before I try it. Do you use a can of sweetened condensed milk in place of the sugar and sour cream ???????? or do you just add it to the original recipe without omitting/exchanging any ingredients?????

Reviewed on Dec. 29, 2012 by dgrammie60

This looks really yummy and can't wait to try this for New Years. But saw some reviews saying they used condensed milk in the filling. What did they substitute the milk for: just the buttermilk or both buttermilk and sour cream? Sorry, I'm a baking dummy.

Reviewed on Jul. 30, 2012 by blhenn

This was soo amazing! It definetly needs longer cooking time for sure though. We were having all my husbands Soldiers over for dinner so I knew I needed something amazing that would feed 6 growing 20 year old Infantry men and a toddler boy and man this was it! They all loved it and since its sooooo large we had left overs for me to have some too. :-)

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!

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