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Red Velvet Cheesecake

Try this Red Velvet Cheesecake recipe, or contribute your own. "Bake" and "Christmas" are two of the tags cooks chose for Red Velvet Cheesecake.

Yield: 8 to 10 servings Ready in 45 minutes

Cuisine: American-SouthMain Ingredient: Cheese

(4, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 8 to 10 servings

1 1/2 cupschocolate graham cracker crumbs

1/4 cupbutter; melted

1 tablespoongranulated sugar

3 (8-ounce) packages cream cheese; softened

1 1/2 cupsgranulated sugar

4 largeEggs; lightly beaten

3 tablespoonsunsweetened cocoa

1 cupsour cream

1/2 cupwhole buttermilk

2 teaspoonsvanilla extract

1 teaspoondistilled white vinegar

2 (1-ounce) bottles red food coloring

1 (3-ounce) package cream cheese; softened

1/4 cupbutter; softened

2 cupspowdered sugar

1 teaspoonvanilla extract

Garnish:; fresh mint sprigs

Red Velvet Cheesecake 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.