Red Velvet CheeseCake

Carolyn Stallings


My mom is the Cheesecake maker in our family but when I sprang this on my Husbands Co-Workers I was the cheesecake Winner . this is so good you won't miss the fact that its not a red velvet cake.

pinch tips: How to Cream Butter & Sugar



8 to 10 servings


20 Min


1 Hr 20 Min




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 (1oz)
bottles red food coloring
package cream cheese, softened
1/4 c
butter, softened
2 c
powdered sugar
1 tsp
vanilla extract
garnish: fresh mint sprigs

Directions Step-By-Step


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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Southern