Red Velvet Cheesecake

This bright, beautiful Red Velvet Cheesecake is a luscious and indulgent dessert that's perfect for the holidays! 

I don't know about you guys, but I am SO glad the weekend is here! I have had such a crazy week. Work has been busier than I could ever imagine, the kids are getting ready to wrap up this semester of classes, and I've got so much to do to get ready for Christmas! I've got maybe half of my shopping done...I'm so behind! Please tell me I'm not alone?? 

One thing I've got going for me is my holiday baking. I've been baking up all sorts of goodies lately and this beautiful Red Velvet Cheesecake has made an appearance twice already. Words just can't describe how luscious and decadent it is! I'm planning on serving it for dessert on Christmas day as well. Yes, I'm making it three times in one month! It's that good. 

This cheesecake is packed with all sorts of dairy goodness. Butter, cream cheese, Greek yogurt and milk are all used in this recipe, making it light and tender and creamy, just the way a cheesecake should be. If you love the flavors of red velvet and you love cheesecake, then this is the dessert for you! 

Red Velvet Cheesecake
Author: Sarah Bates | The Chef Next Door
Makes 12 servings
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Ingredients:
1 1/2 cups chocolate graham cracker crumbs 
1/2 stick (1/4 cup) unsalted butter, melted 
3 (8-ounce) packages light cream cheese, softened 
1 1/2 cups sugar 
4 eggs 
1 cup plain Greek yogurt 
1/2 cup milk 
1/4 cup unsweetened cocoa powder 
1/2 Tablespoon pure vanilla extract 
2 ounces red food coloring 

For the frosting:
4 ounces cream cheese, softened 
1/2 stick (1/4 cup) unsalted butter, softened 
2 cups powdered sugar 
1 teaspoon pure vanilla extract

Preheat the oven to 325 degrees.

In a medium bowl, stir together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.

In the bowl of a stand mixer, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the remaining ingredients and mix until fully combined. Pour the batter into the prepared crust.

Bake the cheesecake for an for 1 hour and 15 minutes, or until the center is firm. Run a knife along the outer edge of the cheesecake. Turn the oven off and let the cheesecake stand in the oven for an additional 30 minutes. Remove the cheesecake from the oven and cool in the pan on a wire rack for 30 minutes. Cover the cheesecake and chill for at least 8 hours.

To make the frosting, beat the cream cheese and butter with an electric mixer until smooth. Slowly add the add powdered sugar and vanilla, beating until smooth. Spread the frosting evenly over the top of the cheesecake. Remove the sides of the springform pan and place the cheesecake on a platter or cake stand. Slice and serve. 

Bon Appétit!

As a Milk Means More Ambassador I was compensated for developing a holiday dessert recipe using dairy. All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!

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