Red Velvet Cheesecake

Mica Nelson


I found this recipe some years ago and added it to my personal favorites. It is definitely a show stopper!

★★★★★ 1 vote
20 Min
1 Hr 25 Min


1 1/2 c
chocolate graham cracker crumbs
1/4 c
butter, melted
1 Tbsp
granulated sugar
3 pkg
8 oz 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
3 tsp
pure vanilla extract, divided
1 tsp
distilled white vinegar
2 bottle
1 oz read food coloring
1 pkg
3 oz cream cheese, sofened
1/4 c
butter, softened
2 c
powdered sugar


1Stir together graham cracker crumbs, melted butter, and 1 tbs granulated sugar; press into bottom of a 9 inch springform pan.
2Beat 3 (8oz) pagages cream cheese and 1 1/2 cups granulated sugar at medum-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
3Bake 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.
4Beat 1 (3oz) 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.

About Red Velvet Cheesecake

Course/Dish: Cakes