“This recipe is from Sothern Living Magazine and was submitted by a reader from Columbia, So. Carolina. Those Carolinians know their red velvet cake! This is incredible!”
1hr 45mins

Ingredients Nutrition


  1. Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
  2. Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
  3. Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
  4. Pour batter into prepared crust.
  5. Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
  6. Run a knife along outer edge of cheesecake.
  7. Turn oven off.
  8. Let the cheesecake stand in oven for 30 minutes.
  9. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
  10. Cover and chill 8 hours.
  11. Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
  12. Spread evenly over top of chilled cheesecake.
  13. Remove sides of springform pan.

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