MisfitsCafe.com - Red Velvet Cheesecake

 

Red Velvet Cheesecake

If you love both red velvet cake and cheeescake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination. Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs.

Yield: Makes 8 to 10 servings

Ingredients

• 1 1/2  cups  chocolate 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
• Garnish: fresh mint sprigs

Preparation

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. Garnish, if desired.

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http://MisfitsCafe.com/Diane

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