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–+ servings

Red Velvet Cheesecake

Teresa Ambra
Spectacular dessert for holidays, special occasions and any time you want a luscious cheesecake dessert. Crust consists of oreos, chocolate chips and almonds.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Cakes and Cheesecakes
Cuisine American
Servings 20

Ingredients
  

  • 1/2 lb. Hershey's milk chocolate
  • 1/2 cup unsalted butter
  • 16 oz. pkg. Oreo-type cookies without the cream filling I used a 10-oz. thin stuffed Oreos
  • 1 cup semi-sweet chocolate chips
  • 1 cup almonds slivered or sliced
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter melted
  • 4 8-oz. pkg. cream cheese softened
  • 1 cup sour cream
  • 1 1/2 cups sugar
  • 1/3 cup heavy whipping cream
  • 1 1/2 oz. red food coloring
  • 4 large eggs
  • 2 large egg yolks
  • Chocolate curls or chocolate sauce, for garnish
  • strawberries or raspberries, for garnish

Instructions
 

  • For the crust: Process chocolate wafer cookies (oreos), (Minus the cream filling), chocolate chips, almonds, and brown sugar in a food processor until well combined.
  • Place mixture in mixing bowl and add ½ cup melted butter.
  • Stir to combine.
  • If your food processor isn’t heavy duty you can crush the cookies with a rolling pin, and finely dice almonds and chocolate chips to get the same consistency.
  • Press crumbs onto the bottom and sides of a 10x13 spring form pan, leaving a ½ inch space at the top of the pan.
  • Set aside.
  • For the filling: In a saucepan, melt milk chocolate and ½ cup butter over low heat.
  • Transfer to a bowl and cool completely.
  • Soften cream cheese.
  • Add sour cream, sugar, heavy whipping cream, red food coloring, and cooled chocolate mixture.
  • Beat with an electric mixer until combined.
  • Add eggs and egg yolks and mix until combined.
  • Pour filling into crust.
  • Place spring form pan on a shallow baking pan.
  • Bake cheesecake at 350° about 1 1/2 hours until outsides are done but the middle may still be slightly jiggly.
  • Cool cheesecake in spring form pan on a wire rack for 15 minutes.
  • Use a small, metal spatula to loosen cheesecake from sides of pan and cool 30 minutes more.
  • Remove sides of pan, cool for 1 hour more.
  • Cover and chill at least 4 hours.
  • Garnish with chocolate curls and strawberries.
  • When serving, add chocolate syrup over individual servings, if desired.

Notes

NOTE: My cheesecake took 1 1/2 hours to bake to the desired consistency. Check your oven. It may cook slower or faster.
NOTE: Be careful that your plastic wrap or foil does not touch the top of the cheesecake when covering or it will pull off the finish when you remove it.
Recipe inspired from Chobani Kitchens.
© Can’t Stay Out of the Kitchen
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