Stir together oreo crumbs, melted butter, and 1
tablespoon granulated sugar; press mixture into
bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2
cups granulated sugar at medium-low speed with an
electric mixer 1 minute. Add eggs and next 6
ingredients, mixing on low speed just until fully
combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°,
and bake for 1 hour and 15 minutes or until center
is firm. Run knife along outer edge of cheesecake.
Turn oven off. Let cheesecake stand in oven 30
minutes. Remove cheesecake from oven; cool in pan
on a wire rack 30 minutes. Cover and chill 8
hours.
Beat 3 (8-ounce) packages cream cheese and 1 1/2
cups granulated sugar at medium-low speed with an
electric mixer 1 minute. Add eggs and next 6
ingredients, mixing on low speed just until fully
combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°,
and bake for 1 hour and 15 minutes or until center
is firm. Run knife along outer edge of cheesecake.
Turn oven off. Let cheesecake stand in oven 30
minutes. Remove cheesecake from oven; cool in pan
on a wire rack 30 minutes. Cover and chill 8
hours.
You can use typical cream cheese frosting, but
considering I don't really like cream cheese, I
prefer vanilla icing.
Originally Submitted
10/24/2013
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