Ingredients for Red Velvet Cheese Cake
- Chocolate Graham Cracker Crumbs
- Butter
- Granulated Sugar
- Cream Cheese
- 4 large eggs
- Unsweetened Cocoa
- Sour Cream
- Whole Buttermilk
- Vanilla Extract
- Distilled White Vinegar
- 1 teaspoon red food coloring
- 2 cups powdered sugar
- Mint Sprig
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How to Make Red Velvet Cheese Cake
- Combine 1 ½ cups graham cracker crumbs, ¼ cup melted unsalted butter, and 1 tablespoon granulated sugar. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 ½ cups granulated sugar at medium-low speed with an electric mixer until smooth (about 1 minute).
- Add 4 large eggs one at a time, mixing on low speed after each addition until just combined. Then, add 1 teaspoon vanilla extract, 1 teaspoon red food coloring, 2 tablespoons unsweetened cocoa powder, and ½ teaspoon salt. Mix on low speed until just combined. Do not overmix.
- Pour the batter into the prepared crust.
- Bake at 325°F (160°C) for 10 minutes.
- Reduce oven temperature to 300°F (150°C) and continue baking for 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
- Remove the cheesecake from the oven and let it cool completely in the springform pan on a wire rack for at least 2 hours.
- Once completely cool, cover and refrigerate for at least 8 hours, or preferably overnight.
- For the topping: In a separate bowl, beat 1 (8-ounce) package cream cheese and ¼ cup (½ stick) unsalted butter at medium speed until smooth.
- Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until smooth and creamy.
- Spread the cream cheese frosting evenly over the top of the chilled cheesecake.
- Carefully remove the sides of the springform pan.
- Garnish with fresh mint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
291g
Fat
150g
Carbs
25g
