A Holiday Favorite from Shannon & Douglas Marion.
If you love 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 with a dark chocolate crust-making a wickedly -delicious combination. Prep = 20 minutes – Bake = 1 hr, 25 minutes – Stand 1 hour, chill: 8 hours
Yield 8 – 10 Servings
INGREDIENTS
Ingredients
1 1/2 cups of chocolate graham cracker crumbs ( Note from Shannon) I use 14 Oreo Cookies Chopped up instead of the graham crackers.
1/4 cup butter (4 TBSP)
1 tablespoon of granulated sugar
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3 (8 ounce) packages of cream cheese – softened
1 1/2 cups of granulated sugar
4 large eggs – (slightly beaten)
3 tablespoons of unsweetened cocoa
1 cup sour cream
1/2 cup of whole buttermilk
2 teaspoons vanilla extract
1 teaspoon of distilled white vinegar
2 (1-ounce bottles) red food coloring
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1 (3 ounce) package of cream cheese softened
1/4 cup butter softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish – Fresh mint sprigs
Directions:
Stir together the graham cracker or (Oreo cookies – see above), 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 for 1 minute. Add eggs and next 6 ingredients – mixing on low speed just 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. Turn often off. Let the cheesecake stand in the oven for 30 minutes. Remove cheesecake form oven; cool in pan on a wire rack for 30 minutes. Cover and chill for 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 the springform pan. Garnish, if desired.
I hope you enjoy the recipe – Shannon Marion.
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