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Red Velvet Cheesecake

Bright red cheesecake.
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12
Author Cookie Madness

Ingredients

Crust

  • 1 1/2 cups Oreo Crumbs or chocolate graham cracker crumbs or regular graham cracker crumbs
  • 1/4 cup butter melted
  • 1 tablespoon granulated sugar

Filling

  • 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
  • Garnish: fresh mint sprigs

Instructions

  • Stir together 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.
  • This recipe was created by Rhonda Y. Coker of Columbia, South Carolina and appeared in the Southern Living issue dated December 2004.