Red Velvet Cheesecake

Red Velvet Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½ cups chocolate graham cracker crumbs

  • ¼ cup butter, melted

  • 1 tbls granulated sugar

  • 3 (8 oz) cream cheese, softened

  • 1-½ cups granulated sugar

  • 4 large eggs, lightly beaten

  • 3 tbls unsweetened cocoa

  • 1 cup sour cream

  • ½ cup buttermilk

  • 2 tsps vanilla extract

  • 1 tsp distilled white vinegar

  • 2 (1 oz) bottles red food coloring

  • 1 (3 oz) cream cheese, softened

  • ¼ cup butter, softened

  • 2 cups confectioners' sugar

  • 1 tsp vanilla extract

Directions

1. Stir together graham cracker crumbs, 1/4 cup melted butter 7 1 tbls granulated sugar. Press mixture into bottom of a 9" spring-form pan. 2. Beat 3 (8 oz) blocks of cream cheese and 1-1/2 cups of granulated sugar @ medium-low speed with an electric mixer for 1 minute. Add eggs, cocoa, sour cream, buttermilk, 2 tsps vanilla extract, vinegar & red food coloring: mixing on low speed just until fully combined. Pour batter into prepared crumb crust. 3. Bake @ 325 degrees for 10 minutes; reduce heat to 300 degrees and bake 1 hour & 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. 4. Remove cheesecake from oven; cool in pan on wire rack 30 minutes. Cover & chill 8 hours. 5. Beat 3 oz cream cheese & 1/4 cup softened butter @ medium speed with an electric mixer until smooth. Gradually, add 2 cups confectioners' sugar & 1 tsp vanilla extract, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring-form pan. Refrigerate until ready to serve.


Nutrition

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