Ingredients: |
Ingredients: 1 1/2 c chocolate graham cracker crumbs
1/4 c butter, melted
1 tbsp granulated sugar
3 (8-oz) packages cream cheese, softened
1 1/2 c granulated sugar
4 large eggs, lightly beaten
3 tbsp unsweetened cocoa
1 c sour cream
1/2 c whole buttermilk
2 tsp vanilla extract
• 1 tsp distilled white vinegar
• 2 (1-oz) bottles red food coloring
• 1 (3-oz) package cream cheese, softened
• 1/4 c butter, softened
• 2 c powdered sugar
• 1 tsp vanilla extract
• Garnish: fresh mint sprigs
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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-ounce) 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 10 minutes; reduce heat to 300°, 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, if desired. |
This recipe for Red Velvet Cheesecake is from