 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
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:
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 |
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 confectionersâ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. Yield: 16 servings.
|
|