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Prep Time: 9 Minutes Cook Time: 1 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I am not sure where the original recipe comes from, but this is my mom's favorite cheesecake ever. If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with creamy cheesecake layer, and baked in a dark chocolate crust-making a wickedly-delicious combination. Ingredients:
1 1/2 cups chocolate graham cracker crumbs |
1/4 cup butter, melted |
1 tablespoon granulated sugar |
3 (8 ounce) 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 teaspoons vanilla extract |
1 teaspoon distilled white vinegar |
2 (1 ounce) bottles red food coloring |
1 (3 ounce) package cream cheese, softened |
1/4 cup butter, softened |
2 cups powdered sugar |
1 teaspoon vanilla extract |
fresh mint sprig, for garnish |
Directions:
1. Stir together graham cracker crums, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
2. Beat 3 (8 ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
3. Bake at 325°F for 10 minutes; reduce heat to 300°F (do not open oven door), 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.
4. 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 with fresh mint, if desired.
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