RED VELVET CHEESECAKE

This cheesecake will really wow your guests at any winter gathering. The intense red color comes from boxed red velvet cake mix and an entire large container of no-taste red gel food coloring. The crust is made from crushed chocolate sandwich cookies (you know the brand). This dessert is a hearty one, so a standard size cheesecake will serve at least 12 people.

The addition of the cake mix makes it necessary to use a water bath with this cheesecake. We forgot to add it  with this particular cake, and you can see that it sank and had huge cracks in it. You can avoid this by following our directions and using the water bath! If you do still get cracks, you can always top the cake with whipped cream or just go with it, like we did and call it "rustic." It's still delicious!

Our red velvet cheesecake stores well in the fridge for several days and can be frozen for up to three months if well wrapped.

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ingredients

Crust

• 1-1/2 cups finely crushed chocolate sandwich cookies, including filling (about 20 cookies)

Filling

• 4  8-ounce packages of cream cheese, softened to room temperature
• 1-1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup boxed red velvet cake mix
• 1 teaspoon vanilla extract

Supplies

• 9- or 10-inch springform pan
• Small baking sheet
• 8x8 pan, filled with water

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directions

1. Preheat oven to 350F.
2. Make the crust: Crush cookies by hand or in a food processor. Press crumbs into a 9 or 10-inch springform pan, across the bottom and about 1 inch up the sides. Place pan onto a baking sheet. Bake for 15 minutes. Allow to cool.
3. Reduce oven temperature to 325F. Arrange two shelves in the top and lower thrid of your oven. 
4. Beat at medium-high speed: cream cheese and sugar in a stand mixer fitted with SideSwipe or the paddle attachment; until smooth, 2-5 minutes.
5. Add in the eggs and vanilla. Beat at medium speed until combined.
6. Add the cake mix and mix on medium speed until well combined.
7. Add food coloring and mix until coloring is thoroughly incorporated.
8. Pour/spoon cheese mixture onto cooled crust in pan.​

1. Put into top shelf in oven on a small sheet pan. Water bath should be steaming at this point
2. Bake until the edges are set but the center is still wobbly, about 1 hour.
3. When this stage is achieved, turn off oven, but leave the cheesecake inside for another hour.
4. Remove from oven and allow to cool to room temperature.
5. Chill in refrigerator at least 4 hours to cool completely before serving.

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You can see below what happens when you don't use a water bath. Go dry at your own risk :)