• Prep Time:
  • Cooking Time:
  • Serves: 12

Red Velvet Cheesecake

Category: Desserts

 Ingredients List

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoon granulated sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly 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

 Directions

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 for 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325°F for 10 minutes; reduce heat to 300°F (do not open oven door), and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side yet), then transfer to a rack to cool. Refrigerate at least 4 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. Garnish with fresh mint, if desired.

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