Prep 15 mins
Cook 1 hr 30 mins
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!
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup butter or 1⁄4 cup margarine, 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
- Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
- Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed 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 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
- Run a knife along outer edge of cheesecake.
- Turn oven off.
- Let the cheesecake stand in oven for 30 minutes.
- Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
- Cover and chill 8 hours.
- Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
- Spread evenly over top of chilled cheesecake.
- Remove sides of springform pan.
this was probably the best cheesecake i have ever eaten or made. it was very rich so i suggest you use whipped cream instead of cream cheese frosting. you only need 1 bottle of food coloring to get the beautiful color. will be making this again.
I, too, took this to work today for a Christmas party potluck. Although there were quite a few leftover desserts, this one did not last! I think this is a delicious cheesecake. Because of its intense color, I would serve it for Christmas, New Year's, or Valentine's Day. [Original review 12/18/07 under chef KCShell.]
Made this for DH's Birthday and it was so good. Loved the red velvet flavor and the the cream cheese frosting really set it off. Followed the recipe exactly and it turned out perfect. The color is so intense and the texture nice. Made an impressive presentation for his special day