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.

Ingredients

Crust

  • 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

Preparation

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth.
  4. Beat in the sour cream, buttermilk, cocoa and vanilla.
  5. Add eggs; beat on low speed just until combined.
  6. Stir in food coloring.
  7. Pour over crust.
  8. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
  9. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
  10. Remove springform pan from water bath.
  11. Cool on a wire rack for 10 minutes.
  12. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  13. Refrigerate overnight.
  14. Remove sides of pan.
  15. For frosting, in a small bowl, beat cream cheese and butter until fluffy.
  16. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake.
  17. Refrigerate until serving.

Yield: 16 servings.

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