Red Velvet Cheesecake Recipe

By fireandfrost

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

• FILLING:
• Ingredients
• 17 chocolate cream-filled chocolate sandwich cookies, crushed
• 1/4 cup butter, melted
• 1 tablespoon Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups Imperial Sugar® / Dixie Crystals® Granulated 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

Details

Preparation time 30mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 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.
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.