Red Velvet Cheesecake

By jwbrouss

Ingredients

• 1-1/2 cups chocolate graham cracker crumbs
• 1/4 cup butter, melted
• 1 tbls granulated sugar
• 3 (8 oz) cream cheese, softened
• 1-1/2 cups granulated sugar
• 4 large eggs, lightly beaten
• 3 tbls unsweetened cocoa
• 1 cup sour cream
• 1/2 cup buttermilk
• 2 tsps vanilla extract
• 1 tsp distilled white vinegar
• 2 (1 oz) bottles red food coloring
• 1 (3 oz) cream cheese, softened
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1 tsp vanilla extract

Details

Servings 12

Preparation

Step 1

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.