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Red Velvet Cheesecake with Sugar Cookie Crust

  • Prep 15 min
  • Total 4 hr 30 min
  • Ingredients 7
  • Servings 8
  • Pinterest
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  • Save
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A cookie-crumb press-in crust adds a buttery crunch to the smooth no-bake cheesecake filling. MORE+ LESS-

Janelle Shank
September 20, 2016

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip or sugar cookies
1/4
cup unsalted butter, melted
1
package (8 oz) cream cheese, softened
1
cup sour cream
1/2
cup sugar
2
teaspoons unsweetened baking cocoa
1 1/2
tablespoons red food color

Steps

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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe
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