"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Red Velvet Cheesecake Recipe

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This recipe for Red Velvet Cheesecake, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-oz) 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 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 (1-oz) bottles red food coloring
1 (3-oz) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions:
Directions:
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan. Beat 3 (8-oz) packages cream cheese and 1-1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust. Bake at 325 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-oz) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beat until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish if desired.

 

 

 

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