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Sweets & Treats Delicious Newsletter

You are here: Home / Dessert / Red Velvet Cheesecake Pie

Red Velvet Cheesecake Pie

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 16, 2015 by Hugs & Cookies xoxo 6 Comments

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red velvet cheesecake piered velvet cheesecake slicered velvet cheesecake slicesred velvet piered velvet slicecheesecake piecheesecake red velvet piered velvet cheesecake pie extremeRecipe Adapted From Miz Helen's Country Cottage
Print
Red Velvet Cheesecake Pie
 
Ingredients
  • 1 9 inch pie crust (I Used the Trader Joe's Crust)
  • 1 cup semisweet chocolate chips
  • 1½ cups sugar, divided
  • ½ cup cocoa powder
  • ¼ teaspoon baking powder
  • 8 tablespoons butter, melted
  • 4 eggs
  • 1 - 1 ounce bottle of red food coloring
  • 8 ounce cream cheese, softened
Instructions
  1. Place crust in pie dish.
  2. Sprinkle the chocolate chips on the bottom of the pie crust.
  3. Melt the butter and let cool a bit.
  4. In a mixer, beat ¾ cup of the sugar, baking powder, cocoa, 3 of the eggs and melted butter.
  5. Add food coloring until smooth.
  6. Pour this over the chocolate chips that you placed in the crust.
  7. In a cleaner mixer bowl, beat the other ¾ cup sugar, 1 egg, and the cream cheese until smooth.
  8. Dollop the cream cheese mixture over the chocolate in the crust.
  9. With the tip of a knife, swirl the cream cheese into the chocolate gently.
  10. Bake at 275 degrees for 1 hour.
  11. Shut the oven and let the pie cool inside the oven for 60 minutes.
  12. Place in fridge for a few hours and then serve!
#version#

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Filed Under: Dessert, Pie/Tart

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Ryann says

    November 1, 2020 at 9:18 am

    With this recipe my pie was overfilled and it overflowed as well as the crust was completely raw.

    Reply
    • Hugs & Cookies xoxo says

      November 1, 2020 at 7:49 pm

      hmmm, what size pan did you use?

      Reply
  2. Trena Arnold says

    November 7, 2021 at 6:28 pm

    Step 10. Bake at 275 degrees for 1 hour.
    Step 11. Shut the oven and let the pie cool inside the oven for 60 minutes.

    In Step 10 should the oven door be left open entirely, half or barely? This was confusing.

    Reply
    • Hugs & Cookies xoxo says

      November 7, 2021 at 6:49 pm

      Bak it with oven closed, then when you shut oven the door is closed!

      Reply
  3. Teresa says

    December 11, 2022 at 4:02 am

    This needs to be a deep dish pie crust or it will overflow. Also, it worked best for me to bake the pie crust first because the crust does not get done at this temperature.

    Reply

Trackbacks

  1. Foodies Network » Red Velvet Cheesecake Pie says:
    February 18, 2015 at 10:16 am

    […] Red Velvet Cheesecake Pie […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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