RED VELVET CHEESE CAKE

Red Velvet Cheese Cake image

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.

Provided by ElizabethKnicely

Categories Cheesecake

Time 11h25m

Yield 1 9-inch cheesecake, 8-10 serving(s)

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 798, Fat 52.6, SaturatedFat 30, Cholesterol 243.9, Sodium 469.1, Carbohydrate 75.3, Fiber 0.7, Sugar 72.8, Protein 9.9

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