RED VELVET CHEESECAKE

Red Velvet Cheesecake image

Provided by Cheri Lee

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

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.