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RED VELVET CHEESECAKE

Source of Recipe

Unknown


List of Ingredients

1½ cups chocolate graham cracker crumbs
¼ cup butter, melted
1 Tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1½ cups granulated sugar
4 large eggs, lightly beaten
3 Tablespoons unsweetened cocoa
1 cup sour cream
½ cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract



Recipe

Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

Beat 1 (3-ounce) package cream cheese and 1/4 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 cheesecake. Remove sides of springform pan.

Yield: Makes 8 to 10 servings