Red Velvet Cheesecake

Prep Time: 15 Minutes

Cook Time: 1 Minutes

Ready In: 16 Minutes

Servings: 8

This recipe is from Sothern Living Magazine and was submitted by a reader from Columbia, So. Carolina. Those Carolinians know their red velvet cake! This is incredible!

Ingredients:

1 1/2 cups graham cracker crumbs

1/4 cup butter or 1/4 cup margarine, 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

Directions:

1. Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
2. Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
3. Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
4. Pour batter into prepared crust.
5. Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
6. Run a knife along outer edge of cheesecake.
7. Turn oven off.
8. Let the cheesecake stand in oven for 30 minutes.
9. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
10. Cover and chill 8 hours.
11. Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
12. Spread evenly over top of chilled cheesecake.
13. Remove sides of springform pan.

By RecipeOfHealth.com