Red Velvet Cheesecake with Sugar Cookie Crust

A cookie-crumb press-in crust adds a buttery crunch to the smooth no-bake cheesecake filling. MORE+ LESS-

By Janelle Shank

September 20, 2016

package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip or sugar cookies

1/4

cup unsalted butter, melted

package (8 oz) cream cheese, softened

cup sour cream

1/2

cup sugar

teaspoons unsweetened baking cocoa

1 1/2

tablespoons red food color

Hide Images

1

Bake 1 package Pillsbury™ Ready to Bake!™ chocolate chip cookies with Hershey’s® chocolate chips or sugar cookies as directed on package. Remove from cookie sheets to cooling racks; cool 15 minutes.
2

In food processor, process cooled cookies until fine crumbs form. Pour crumbs into bowl; stir in 1/4 cup melted unsalted butter until well combined. Press mixture in bottom and up side ungreased 9-inch pie plate. Refrigerate 20 minutes.
3

Meanwhile, in bowl of stand mixer, beat 1 package (8 oz) cream cheese, softened, on medium-high speed 3 minutes or until smooth. On low speed, beat in 1 cup sour cream, 1/2 cup sugar, 2 teaspoons unsweetened baking cocoa and 1 1/2 tablespoons red food color until smooth.
4

Pour filling into chilled cookie dough crust. Refrigerate at least 4 hours before serving. If desired, top with whipped cream. Store in refrigerator.

For a fancier-looking cheesecake, press the crumb mixture in the bottom and up the side of an ungreased 9-inch springform pan. Continue the recipe as directed. To serve, carefully remove the side of the springform pan.