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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 763.0
  • Total Fat: 48.3 g
  • Cholesterol: 204.2 mg
  • Sodium: 331.1 mg
  • Total Carbs: 75.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 11.1 g

View full nutritional breakdown of Red Velvet Cheesecake calories by ingredient
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Red Velvet Cheesecake

Submitted by: MAMABESS
Red Velvet Cheesecake

Introduction

Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs. The cheesecake's deep red filling and snowy topping is wonderfully dramatic. Fresh mint sprigs add a pop of Christmas color. Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 1 hr.; Chill: 8 hrs. The cheesecake's deep red filling and snowy topping is wonderfully dramatic. Fresh mint sprigs add a pop of Christmas color.
Number of Servings: 10

Ingredients

    1 1/2 C. chocolate graham cracker crumbs
    1/4 C. butter, melted
    1 T. granulated sugar
    3 (8-ounce) packages cream cheese, softened
    1 1/2 C. granulated sugar
    4 large eggs, lightly beaten
    3 T. unsweetened cocoa
    1 C. sour cream
    1/2 C. whole buttermilk
    2 t. vanilla extract
    1 t. distilled white vinegar
    2 (1-ounce) bottles red food coloring
    1 (3-ounce) package cream cheese, softened
    1/4 C. butter, softened
    2 C. powdered sugar
    1 t. 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.

10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user MAMABESS.






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