3 8-ounce packages cream cheese (regular, not light)
1-1/2 C granulated sugar
4 large eggs, beaten
3 T unsweetened cocoa
1 C sour cream
1/2 C whole buttermilk
2 t vanilla
1 t distilled white vinegar
2 1-ounce bottles red food color
1 3-ounce package cream cheese, softened (regular, not light)
1/4 C butter, softened
2 Cups powdered sugar
1 t vanilla
Preheat oven to 325 F. Stir together graham cracker crumbs, melted butter, and 1 T sugar. Press into bottom of a 9-inch springform pan.
Beat the 3 8-ounce packages of cream cheese and 1-1/2 cups sugar at medium speed w/ electric mixer for 1 minute. Add eggs & next six ingredients, mixing on low speed until just fully combined. Pour batter into prepared crust. Bake at 325 F for 10 minutes. Reduce heat to 300 F and bake for 1 hour 15 minutes, or until center is firm. Run knife along outer edge of cheesecake.
Turn off oven. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven, cool in pan on wire rack for 30 minutes. Cover & chill for 8 hours.
Beat 1 3-ounce package cream cheese and 1/4 cup butter at medium speed w/ and electric mixer until smooth. Gradually add powdered sugar and vanilla, mixing until smooth. Spread evenly over top of cheesecake (not on sides). Remove sides of springform pan and garnish, if desired.
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