Red Velvet Cheesecake Recipe #107766
A beautiful white topping with a surprise creamy, red filling inside! I couldn't wait to post it, but will make it for New Year's Day! Plan ahead as it needs to chill for 8 hours. Southern Living - December 2004! Rhonda Y. Coker
by KCShell
21 min | 20 min prep
SERVES 8
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
- 3 (8 ounce) packages cream cheese
- 1 1/2 cups granulated sugar
- 4 large eggs, beaten
- 3 tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 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
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar.
- Press into bottom of 9-inch springform pan.
- Beat 3 (8 oz.) packages cream cheese and 1 1/2 cups 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 325°F 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 off oven.
- Let cheesecake stand in oven 30 minutes.
- Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
- Cover and chill 8 hours.
- Beat 1 (3 oz.) 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.
- Garnish if desired.
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5 stars