Description
This decadent Red Velvet Cheesecake is a show-stopping dessert with a rich, velvety texture and a hint of cocoa, layered with creamy cheesecake and topped with a smooth cream cheese frosting. Perfect for special occasions!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 1/2 cups sugar
- 4 large eggs
- 3 tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 cup whole buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 (1 oz) bottles of red food coloring
- 1 (3 oz) package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 1/2 cups sugar at medium speed with an electric mixer until creamy.
- Add eggs, one at a time, beating well after each addition. Add cocoa, sour cream, buttermilk, vanilla, and vinegar. Add food coloring, beating until combined.
- Pour batter into prepared crust.
- Bake for 10 minutes; reduce oven temperature to 300°F, and bake for 1 hour and 15 minutes more, or until center is set. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- In a small bowl, beat 3 oz cream cheese, 1/4 cup butter, powdered sugar, and 1 teaspoon vanilla extract at medium speed with an electric mixer until smooth. Spread on top of cheesecake.
Notes
For easier slicing, chill the cheesecake for at least 4 hours or overnight. Add a touch of whipped cream or fresh berries for an extra special presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes