Alice in the Kitchen

Red Velvet Cheesecake

If I end up making a recipe twice within a month, it must be pretty good. (If it gets made a few times in two weeks, it must be awesome, for the record.) This red velvet cheesecake is definitely pretty good, since I’ve made it twice in September! This is adapted from a Southern Living recipe, and it’s attractive and unusual and would be lovely to serve to company.

When made in a 9 inch springform pan, each slice turns out quite pretty.

When made in a mini cheesecake pan, they make a great “finger food” dessert.

If you’re looking for a good mini cheesecake pan, I have the Norpro one, and I like it pretty well.

Crust:
1 package of oreos, ground fine in the food processor
1/4 cup butter, melted

Cheesecake:
3 8 oz. packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 oz. bottle of red food coloring

For the topping:
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Stir together oreo crumbs and melted butter; press mixture into bottom of a 9-inch springform pan OR press about 1 tablespoon of mixture into bottom of each mini cheesecake hole

Beat the 3 packages of 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 the crust (or mini crusts).

Bake at 325° for for 1 hour and 25 minutes or until center is firm. Run knife along outer edge of cheesecake. Cover and chill.

Beat 1 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 (or pipe a dollop onto each mini cheesecake).  Store covered in the fridge!!