Red Velvet Cheese Cake

Name: Red Velvet Cheese Cake
Prep time: 9 h 30 min
Cook time: 1 h 55 min
Total time: 11 h 25 min
Yield: 1 9-inch cheesecake, 8-10 serving(s)
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; fresh mint sprig, for garnish

Submitted by ElizabethKnicely

"This is a recipe posted by my sister on Facebook. I am not sure where the original recipe comes from, but this is my mom's favorite cheesecake ever! If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with creamy cheesecake layer, and baked in a dark chocolate crust-making a wickedly-delicious combination."

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photo by Miss Fannie

Ready In:: 11hrs 25mins
Ingredients:: 17
Yields:: 1 9-inch cheesecake
Serves:: 8-10

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
fresh mint sprig, for garnish

directions

Stir together graham cracker crums, 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 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 with fresh mint, if desired.

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Reviews

This was my first attempt at baking a cheese cake. The directions were easy to follow. I was pleasantly surprised at how light this cake was. I really was expecting it to be heavy. It tasted delicious, and was so pretty.

Miss Fannie