Tuesday, December 27, 2011

Red Velvet Cheesecake

I decided to bring back an oldie-but-goodie recipe from last year's holiday season. If you are looking for an impressive dessert to make next week for Christmas, you have found the one right here!!

What's red, white, and chocolate-y all over? Red velvet cheesecake, that's what! I served this for dessert for our girls night Christmas dinner this week. It was definitely all the RAGE.

Red Velvet Cheesecake

  • 1 pre-made chocolate pie crust
  • 3 (8-oz.) package cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tbsp. unsweetend cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 tsp. vanilla extract
  • 1 tsp. distilled white vinegar
  • 2 (1-oz.) bottles red food coloring
  • 1 (3-oz) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp. vanilla extract
  • Garnish: fresh mint sprigs
  1. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
  2. Bake at 325° for 10 minutes; reduce heat to 300°, 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.
  3. 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. Remove sides of springform pan. Garnish, if desired.

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