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Red Velvet Cheesecake

 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 McCormick® Pure 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 McCormick® Pure 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.

2 of 2

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.
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.