Try this updated version of a traditional cheesecake recipe.
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1 (9-ounce) box (2 cups) chocolate wafer cookie crumbs
1/4 cup Land O Lakes® Butter melted
1/4 cup sugar
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
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla
Chocolate curls, if desired
Heat oven to 350°F. Wrap bottom of 9- or 10-inch springform pan with 2 pieces of aluminum foil. Set aside.
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.
Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.
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.
Pour cheesecake mixture into baked crust. Bake 80-95 minutes or until just set 2 inches from edge of pan.
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.
Explore reviews fromour online community
I also had a good experience with this recipe! Thank you! I did make a couple alterations to suit my taste and ingredients on hand: 3 T cocoa powder in place of milk chocolate chips, 1 1/3 C sugar in the cake, and 3 T flour to add a bit more fluffiness. I used cream cheese icing on top, which turned out great! I made one cake with less egg whites for allergy purposes (2 whole eggs + 2 egg yolks, + 2 T water + 2 teaspoons baking powder).
I did make a few alterations to suit my taste and ingredients on hand: 3 T cocoa powder in place of milk chocolate chips, 1 1/3 C sugar in the cake, Greek yogurt instead of sour cream, and 3 T flour to add a bit more fluffiness. I used cream cheese icing on top, which turned out great! I made one cake with less egg whites for allergy purposes (2 whole eggs + 2 egg yolks, + 3 T water + 2 teaspoons baking powder).
This is the best red velvet cheesecake recipe I have ever tried. The cake came out great. I baked it for the first time for my family on thanksgiving and they loved it. Gonna make it again for me and my daughter and fiancee' for New Year eve today...we can come into the new year with some great yummies!!!
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