New York-Style Red Velvet Cheesecake

Name: New York-Style Red Velvet Cheesecake
Prep time: 30 min
Total time: 10 h 15 min
Yield: 16 servings
Ingredients: Crust; 1 (9-ounce) box (2 cups) chocolate wafer cookie crumbs; 1/4 cup Land O Lakes® Butter melted; 1/4 cup sugar; Filling; 1 3/4 cups milk chocolate chips; 3 (8-ounce) packages cream cheese, softened; 3/4 cup sugar; 2 teaspoons red food color; 4 large Land O Lakes® Eggs; 1/2 cup sour cream; 2 teaspoons vanilla extract; Topping; 1 1/2 cups sour cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; Chocolate curls, if desired

Try this updated version of a traditional cheesecake recipe.

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30 min

Prep Time

10 hrs 15 min

Total Time

servings

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Ingredients

Crust

1 (9-ounce) box (2 cups) chocolate wafer cookie crumbs

¹/₄ cup Land O Lakes® Butter, melted

¹/₄ cup sugar

Filling

1 ³/₄ cups milk chocolate chips

3 (8-ounce) packages cream cheese, softened

³/₄ cup sugar

2 teaspoons red food color

4 large Land O Lakes® Eggs

¹/₂ cup sour cream

2 teaspoons vanilla extract

Topping

1 ¹/₂ cups sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

Chocolate curls, if desired

How to make

STEP 1

Heat oven to 350°F. Wrap bottom of 9- or 10-inch springform pan with 2 pieces of aluminum foil. Set aside.
STEP 2

Combine all crust ingredients in bowl. Press onto bottom and 1 inch up sides of prepared pan. Bake 8-12 minutes or until set. Cool completely.
STEP 3

Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.
STEP 4

Combine cream cheese, 3/4 cup sugar, and red food color in bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy. Gradually add 1 egg at a time, beating well after each addition. Add melted chocolate, 1/2 cup sour cream, and 2 teaspoons vanilla; beat at low speed 1-2 minutes or until well mixed.
STEP 5

Pour cheesecake mixture into baked crust. Bake 80-95 minutes or until just set 2 inches from edge of pan.
STEP 6

Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl. Spread evenly over hot, partially baked cheesecake. Continue baking 5 minutes. Let stand uncovered 30 minutes or until cooled. Loosen sides of cheesecake by running knife around inside of pan. (Do not remove side of pan.) Loosely cover; refrigerate 8 hours or overnight. Remove side of pan. Garnish cheesecake with chocolate curls, if desired. Store refrigerated.

470 Calories

32 Fat (g)

120 Cholesterol (mg)

300 Sodium (mg)

39 Carbohydrates (g)

1 Dietary Fiber

7 Protein (g)

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