Patti's Perfect Red Velvet Cheesecake
From the kitchen of Abby Thornton
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
8 to 10 serving
Good for parties/potlucks
1 1/2 cups chocolate graham cracker crumbs
1/4 cup melted butter
1 tablespoon granulated sugar
3 (8 ounce) packages of cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1 1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 ounce red food coloring
1 package (3 ounce) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9 inch spring form pan.
Beat 3 (8 ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium speed with an electric mixer for 1 minute.
Add eggs and next 6 ingredients, mixing on low speed until fully combined.
Pour batter into prepared crust.
Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes or until center is firm.
Run knife along outer edge of cheesecake, and let stand in oven for 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 spring form pan.
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