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Red Velvet Cheesecake

Once again, my friend Patty has outdone herself.  I’m not a fan of cheesecake, but I love anything red velvet so I thought I’d give this a try.  WOW was all I could say!  This would be a great dish to bring if you were assigned dessert for the holidays or if you just want to spoil yourself.

Thank you Patty for sharing this recipe from www.myrecipes.com

Red velvet cheese cake  - Copyright Christine Sternfels

Description: If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly delicious combination.

Servings: Makes 8 to 10 servings
Time: Recipe Time Prep Time: 20 Minutes Bake: 1 Hour, 25 Minutes Stand: 1 Hour Chill: 8 Hours Total: 10 Hours, 45 Minutes

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
Garnish: fresh mint sprigs

Directions:

Stir together graham cracker 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.

Credit: myrecipes.com
Reviews: http://www.myrecipes.com/recipe/red-velvet-cheesecake-10000001023804/ratings/

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3 responses

  1. Thanks for sharing this recipe — I think we have found our Christmas Eve dessert! 🙂

    December 10, 2012 at 9:57 am

    • This would be perfect! You’re welcome and thanks for stopping by.

      December 10, 2012 at 10:17 am

  2. this is beautiful and most likely just as lovely to taste! i will send it to my friends who will enjoy this recipe!
    there’s no way i could easiy assemble these ingredients to make this in remote ecuador, but i can all but taste it from here!
    z

    December 10, 2012 at 12:15 pm

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