Red Velvet Cheesecake

Ingredients:

Photo by Taste of Home

• 17 chocolate cream-filled sandwich cookies, crushed
• 1/4 c. butter, melted
• 1 TBsp sugar

FILLING:

• 3 packages (8 oz. each) cream cheese, softened
• 1 1/2 c. sugar
• 1 cup (8 oz.) sour cream
• 1/2 c. buttermilk
•  3 TBsp. baking cocoa
•  2 tsp. vanilla extract
• 4 eggs, lightly beaten
•  1 bottle (1 ounce) red food coloring

FROSTING:

• 1 package (3 oz.) cream cheese, softened
•  1/4 cup butter, softened
•  2 cups confectioners’ sugar
•  1 teaspoon vanilla extract

Directions: 

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. 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.
4. 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.
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.

Yield: 16 servings.

Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42

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