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    Red Velvet Cheesecake

    Source of Recipe


    List of Ingredients

    1-1/2 c. chocolate graham cracker crumbs
    1/4 c. butter, melted
    1 T. sugar

    3 (8 oz.) pkgs. cream cheese, softened
    1-1/2 c. sugar
    4 lg. eggs, slightly beaten
    3 T. unsweetened cocoa
    1 c. sour cream
    1/2 c. whole buttermilk
    2 t. vanilla extract
    1 t. white vinegar
    2 (1 oz.) bottles red food coloring

    1 (3 oz.) pkg. cream cheese, softened
    1/4 c. butter, softened
    2 c. powdered sugar
    1 t. vanilla extract


    Stir together graham cracker crumbs, melted butter and sugar. Press mixture into the bottom of a 9-inch springform pan.

    Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and remaining filling ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust. Bake at 325 for 15 minutes. Then reduce heat to 300 and bake for 1 hour and 25 minutes or until center is firm. Turn oven off and let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven and run a knife along outer edge of cheesecake. Let cool. Then cover and chill at least 8 hours but over night is best. DO NOT remove rim of pan.

    Beat cream cheese and butter at medium speed with an electrice mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over the top of cheesecake. Remove sides of springform pan.




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