Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Why choose between red velvet cake and cheesecake when you can have both in one luscious chocolate dessert recipe? There's chocolate in the filling and the crust--but if you want to add even more chocolate to this cheesecake recipe, drizzle each slice with a chocolate sauce just before serving.

Source: Better Homes and Gardens

Gallery

Credit: Kritsada Panichgul

Recipe Summary

prep:
45 mins
chill:
4 hrs
cool:
1 hr 45 mins
bake:
1 hr
total:
7 hrs 30 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, melt chocolate and 1/2 cup butter over low heat; transfer to a bowl and cool completely.

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  • Place wafer cookies, chocolate pieces, almonds and brown sugar in a large food processor. Cover and process until finely ground. Add the 1/2 cup melted butter; cover and process until well combined. Transfer crumbs to a 10x3-inch springform pan with a removable bottom. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.

For filling:
  • In a very large mixing bowl, beat the cooled chocolate mixture, cream cheese, sour cream, sugar, buttermilk and red food coloring with an electric mixer on medium to high speed until combined. Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until combined.

  • Pour filling into crumb-crust lined springform pan. Place springform pan in a shallow baking pan on the oven rack. Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside edge appear set when shaken gently.

  • Remove springform pan from baking pan. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.

  • To serve, use a paper doily to decoratively sift powdered sugar and cocoa powder on the top, if you like. Garnish the center with chocolate leaves and fresh raspberries, if you like. Clean knife between each cut. Makes 20 servings.

Tips

Bake and chill up to 24 hours. Garnish just before serving.

Nutrition Facts

546 calories; fat 42g; cholesterol 148mg; saturated fat 23g; carbohydrates 40g; mono fat 14g; poly fat 3g; insoluble fiber 2g; sugars 29g; protein 9g; vitamin a 1020.4IU; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.5mcg; sodium 319mg; potassium 277mg; calcium 131.3mg; iron 2.3mg.
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