Red Velvet Cheesecake

 

Ingredients:

Crust:

 

 

1-1/2

Cup

Chocolate Graham Cracker Crumbs

Cup

Butter, Melted

1

Tbl

Sugar

Filling:

 

 

3

8 oz

Pkg Cream Cheese, Softened

1-1/2

Cup

Sugar

4

 

Large Eggs, Lightly Beaten

3

Tbl

Unsweetened Cocoa

1

Cup

Sour Cream

Cup

Buttermilk

2

Tsp

Vanilla

1

Tsp

Vinegar

2

1 oz

Red Food Coloring

Topping:

 

 

1

3 oz

Pkg Cream Cheese, Softened

2

Cup

Confectioners Sugar

1

Tsp

Vanilla

Directions:

Crust: Stir together the graham cracker crumbs, melted butter and 1 tablespoon sugar; press mixture into bottom of a 9 springform pan.

Filling: Beat the cream cheese and sugar with an electric mixer on low for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla and vinegar and blend well. Add the food coloring and continue to beat until fully combined. Pour batter into prepared crust. Bake in a 325F oven for 10 minutes, reduce heat to 300F and bake for 1 hour or until center is firm. Turn off oven and let cheesecake stay in oven for 30 minutes. Remove the cheesecake from oven, and let cool in pan on a wire rack for 30 minutes. Cover and chill for 8 hours.

Topping: Beat 3 oz package cream cheese and 1/3 cup butter at medium speed with an electric mixer until smooth; gradually add confectioners sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove the sides of the springform pan.

 

Yields

10-12 servings

 

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