Red Velvet Cheesecake
1 ½ cups chocolate graham cracker crumbs
1/4 cup melted butter
1 tablespoon sugar
3 8-ounce pkgs. cream cheese, softened
1 ½ cups sugar
4 large eggs
3 tablespoons unsweetened cocoa
1 cup sour cream
½ cup buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 1-ounce bottles red food coloring
1 3-ounce pkg cream cheese
¼ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
STIR together graham cracker crumbs, melted butter and 1 tablespoon sugar. Press mixture into the bottom of a lightly greased 9-inch springform pan. You can also place a round of parchment paper in the bottom of the pan.
BEAT 3 8-ounce packages of cream cheese and 1 ½ cups of sugar together at medium-low speed with an electric mixer for 1 minute. Add eggs, one at a time. Add next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
BAKE at 325 degrees for 10 minutes then reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm. Run knife along out edge of cheesecake. Turn oven off. Let cheesecake stand in the oven for 30 minutes. Remove cheesecake from oven and cool in pan on a wire rack for 30 minutes. Cover and chill for 8 hours.
BEAT 1 3-ounce package cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of chilled cheesecake. Remove sides of springform pan. Slice into 12 – 16 slices.
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| Aaaaand......we're off!! |
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| Press the crust down with a measuring cup to get along the sides. |
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| Pour in the creamy dreamy velvet-y filling. |
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| Nothing to see here, folks....just a regular cream cheese frosting. Move along. |
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| Can't stand it, can ya? Have fun in the kitchen! |
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