Red Velvet Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling
YIELD: 16 servings.
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
Ingredients
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17 chocolate cream Oreo cookies, crushed
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1/4 cup butter, melted
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1 tablespoon sugar
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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1-1/2 cups sugar
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1 cup sour cream
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1/2 cup buttermilk
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3 tablespoons baking cocoa
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2 teaspoons vanilla extract
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4 large eggs, room temperature, lightly beaten
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1 bottle (1 ounce) red food coloring
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FROSTING:
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3 ounces cream cheese, softened
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1/4 cup butter, softened
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2 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
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1.
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
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2.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
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3.
In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. 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. hot water to larger pan.
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4.
Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove side of pan.
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5.
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.
Nutrition Facts
1 piece: 463 calories, 29g fat (17g saturated fat), 131mg cholesterol, 276mg sodium, 46g carbohydrate (39g sugars, 1g fiber), 7g protein.
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