Red Velvet Cheesecake Bars From Henrys Deli |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 15 |
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If you love Red Velvet Cake with Cream Cheese Icing, then you will flip for these bars! Totally awesome, from local restaurant Henrys Deli, as presented on a local news program. Easy to make, but needs 6 hours to chill, so I make the day/night before. Ingredients:
crust |
10-12 chocolate graham crackers squares (about 2.5 oz) crushed |
1/4 cup melted butter |
1/4 cup sugar |
filing |
3/4 cup sour cream |
12 oz cream cheese (softened) |
3/4 cup sugar |
1 egg & 2 egg yolks (beaten) |
1/4 cup buttermilk |
1 tsp vanilla |
1 tsp white vinegar |
5 tsp unsweetened cocoa powder |
1 (1 oz) bottle red food coloring |
icing |
4 oz cream cheese (softened) |
4 tbsp butter (softened) |
2 cups powdered sugar |
2 tsp vanilla extract |
Directions:
1. CRUST
2. Preheat oven to 350.
3. Combine crust ingredients in a bowl and stir thoroughly.
4. Place in a well buttered or greased 9x12 baking dish.
5. Flatten out and press with palm of hand or flat bottomed object like a measuring cup or glass.
6. Bake for 10 min then remove to cool completely.
7. FILLING
8. To make the filling, lower oven temp to 300.
9. Put sour cream in mixing bowl and mix by itself to coat beater and bowl (makes for easier removal later).
10. Add cream cheese and sugar. Mix on medium to high speed until smooth with no lumps.
11. Scrape bottom of bowl with spatula to make sure everything is combined.
12. Turn mixer to slow or medium speed add eggs, buttermilk, vanilla, and vinegar.
13. Mix until combined and scrape bowl again.
14. Add cocoa and food coloring.
15. Mix on slow; scrape bottom of bowl and mix again until everything is combined and uniform.
16. Pour into crust and bake for about 35 minutes.
17. When the outside edges are set, but the middle is still a little loose, turn off oven and let it sit in the oven for another 15-20 min. then remove to cool.
18. After it has cooled enough that you can handle the pan, place in refrigerator for at least six hours.
19. ICING
20. Combine together Icing ingredients and spread over cooled cheese cake.
21. Makes 12-18 servings
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