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Red Velvet Cheese Cake Recipe

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This recipe for Red Velvet Cheese Cake, by , is from The Jarvis Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Helen Cleveland


1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tbsp. sugar
3 (8 oz) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tbsp. unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 tsp. vanilla
1 tsp. distilled white vinegar
2 (1 oz) bottles red food coloring
1 (3 oz.) package cream cheese, softened
1/4 cup butter, softened
2 cups powered sugar
1 tsp vanilla
Garnish with fresh mint

Stir together graham cracker crumbs, melted butter, and 1 tbsp. sugar; press mixture into bottom of a 9 inch springform pan.

Beat 3 (8 oz.) packages of cream cheese and 1 1/2 cups 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 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 for 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill at least 8 hours.

Beat 1 (3 oz.) package cream cheese and 1/4 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish with mint leaves (optional).

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Personal Notes:
This is a Cleveland Christmas classic tasty and festive!




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