Red Velvet Cheesecake
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!
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INGREDIENTS
Nutrition- 1 1⁄2
- 1tablespoon granulated sugar
- 3
- 1 1⁄2cups granulated sugar
- 4
- 3tablespoons unsweetened cocoa
- 1cup sour cream
- 1⁄2cup whole buttermilk
- 2teaspoons vanilla extract
- 1teaspoon distilled white vinegar
- 2(1 ounce) bottles red food coloring
- 1
- 1⁄4
- 2cups powdered sugar
- 1teaspoon vanilla extract
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DIRECTIONS
- 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.
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