Red Velvet Cheesecake

 

Ingredients:

Crust:
1-1/2	Cup	Chocolate Graham Cracker Crumbs
¼	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
½	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 325ºF oven for 10 minutes, reduce heat to 300ºF 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