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.