Red Velvet Cheesecake

in Guest Recipe Book

Average Rating:  (total ratings: 5) [Read reviews] [Post a review]

Servings: 10-12

Comments: Tastes just like the Red Velvet Cake, but with the silky texture of cheesecake. One of my most requested Christmas desserts.

Ingredients: 1 1/2 cups Nabisco Chocolate wafer crumbs (about 3/4 box, processed in blender) 1/4 cup (1/2 stick/2 oz./56g) butter, melted 1 tablespoon granulated sugar 3 (8-ounce) packages cream cheese, softened 1 1/2 cups granulated sugar 3 tablespoons unsweetened cocoa 1/8 teaspoon baking soda 4 large eggs, lightly beaten 1 cup sour cream 1/2 cup whole buttermilk 2 teaspoons vanilla extract 1 teaspoon distilled white vinegar 2 (1-ounce) bottles red food coloring Topping: 1 (3-ounce) package cream cheese, softened 1/4 cup (1/2 stick/2 oz./56g) butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract 3/4 cup chopped pecans, lightly toasted (optional) Garnish: (optional) Fresh mint sprigs White chocolate curls

Instructions: Stir together wafer crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan. Mix 1 1/2 cups sugar, cocoa and baking soda. Beat 3 (8-ounce) packages cream cheese and sugar mixture at medium-low speed with an electric mixer 1 minute. Add eggs and next 5 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust. Bake at 325°F/160°C for 10 minutes; reduce heat to 300°F/150°C, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Topping: Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Spread pecans over topping and press lightly with hand (optional). Chill at least 3 hours. Remove sides of springform pan. Garnish, if desired, with fresh mint, white chocolate curls or other seasonal greenery. Makes 10-12 servings.

Source: My version, adapted from several books

Submitted By: Sandra Mull

Date: December 17, 2006

Reviews

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2025 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County