Red Velvet Cheesecake

Red Velvet Cheesecake

Time: 1 hrs 45 mins

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter or 1/4 cup margarine, melted
  • 1 tablespoon granulated sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 (1 ounce) bottles red food coloring
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Directions

  • 1 Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
  • 2 Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
  • 3 Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
  • 4 Pour batter into prepared crust.
  • 5 Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
  • 6 Run a knife along outer edge of cheesecake.
  • 7 Turn oven off.
  • 8 Let the cheesecake stand in oven for 30 minutes.
  • 9 Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
  • 10 Cover and chill 8 hours.
  • 11 Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
  • 12 Spread evenly over top of chilled cheesecake.
  • 13 Remove sides of springform pan.
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