Red Velvet Cheesecake

KCShell's Note:

A beautiful white topping with a surprise creamy, red filling inside! I couldn't wait to post it, but will make it for New Year's Day! Plan ahead as it needs to chill for 8 hours. Southern Living - December 2004! Rhonda Y. Coker

• Total Time: 21 mins
• Prep Time: 20 mins
• Cook Time: 1 mins

Ingredients:

Servings: 8

• 1 ½ cups chocolate graham cracker crumbs
• ¼ cup melted butter
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese
• 1 ½ cups granulated sugar
• 4 large eggs , beaten
• 3 tablespoons unsweetened cocoa
• 1 cup sour cream
• ½ 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
• ¼ cup butter , softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

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

Reviews

[besidethebox]

We loved it! Good flavor, good texture.
I used paste food coloring until the batter was pretty intensely red, but I don't think I got anywhere near the two bottles (!) stated. I'm not a huge fan of food coloring, so I didn't tint about a third of the batter and used that to make a swirl pattern. I omitted the topping and just used some plain, lightly sweetened whipped cream to dress it up (see photo).

My husband is gluten intolerant so I subbed crushed Glutino gluten-free "oreos" for the chocolate graham crumbs.

[Chef #1374492]

I baked this for a family gathering. The cake was gobbled up in less than 10 minutes! Everyone loved it, but some complained that there was too much coloring. I'm a huge fan of red velvet and usually just bake red velvet cupcakes. I must say I love this recipe more! I love the cheesy + cocoay taste it gives. Would love to bake this again! Heck, one's baking now in the oven!

[Camaro Chic]

5 star taste- 4 star presentation. We are Red velvet cake lovers and include it every holiday. Tried this cheesecake to blend the best of both worlds at the last family get together. Taste- awesome. Texture-mush. I will play w/ the recipe next time. There will be a next time. Thanks!