Red Velvet Cheesecake Supreme
- 5 (8 oz.) packages cream cheese, softened
- 5 eggs
- 2 egg yolks
- 2 tsp. vanilla
- 1 3/4 cups sugar
- 1/8 cup flour
- 1/4 cup heavy cream
- 3 tbsp. unsweetened cocoa
- Bottle of red food coloring
- Cream Cheese Frosting:
- adapted from Southern Living
- 3 oz. cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla
Get out your cream cheese, eggs and cream and let sit while making the crust so that they are at or close to room temp by the time you need them.
Grind up crackers in a blender or food processor if necessary. Mix crumbs, sugar, salt and butter in a bowl until combined and press into the bottom and if you want, about an inch or two up the sides of a 10″ springform pan. Place in a preheated 350 degree (F) oven and bake for 10 minutes. Take out to cool. Turn off the oven.
In a large bowl, combine cream cheese, eggs, egg yolks and vanilla; mix until smooth.
Add in the sugar, flour and heavy cream and blend until smooth. Do not over-mix as this will create more air bubbles which can contribute to your cake cracking.
Mix in cocoa and red food coloring.
Pour batter into your prepared chocolate graham cracker crust.
Place in the oven and then turn it on to 400 degrees (F). Bake for 10 minutes. Turn the oven down to 200 degrees (F).
Full size: Bake for 3 hours. Then turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill for a full 24 hours.
Small size: Bake for 2 hours. Then turn the over off, prop open the door slightly and let cool for 1 hour. Finally, place in your refrigerator and chill 12-24 hours.
To make topping, beat together cream cheese and butter. Add in powdered sugar and vanilla and mix until smooth. Spread on top of cheesecake. Remove springform pan and serve