Decadent Red Velvet Cheesecake

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoon granulated sugar
• 3 packages (8 ounce) cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, lightly beaten
• 3 tablespoons unsweetened cocoa
• 1 cup sour cream
• 1/2 cup whole buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 2 bottles (1 ounce) red food coloring
• 1 package (3 ounce) cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Method

Follow the steps in order for the best result.

1. Combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
2. In a large mixing bowl, beat the 3 packages of softened cream cheese and 1 1/2 cups of granulated sugar together at medium-low speed for about 1 minute, until well combined and smooth.
3. Add the lightly beaten eggs, cocoa powder, sour cream, buttermilk, vanilla extract, white vinegar, and red food coloring to the cream cheese mixture. Mix on low speed until everything is just fully incorporated. Be careful not to overmix.
4. Pour the red velvet cheesecake batter into the prepared graham cracker crust in the springform pan.
5. Bake in a preheated oven at 325 degrees Fahrenheit for 10 minutes. Then, reduce the oven temperature to 300 degrees Fahrenheit and continue baking for 1 hour and 15 minutes, or until the center of the cheesecake appears firm but with a slight jiggle.
6. Once the cheesecake is done baking, use a knife to carefully run along the outer edge of the cheesecake where it meets the springform pan. This will help prevent cracking as it cools.
7. Turn off the oven and leave the cheesecake inside to stand for 30 minutes. This gradual cooling process helps prevent cracking.
8. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for another 30 minutes.
9. After it has cooled, cover the cheesecake and chill it in the refrigerator for at least 8 hours, or preferably overnight, to allow it to set completely.
10. To prepare the frosting, beat the 3-ounce package of softened cream cheese and 1/4 cup of softened butter at medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and well combined.
11. Evenly spread the cream cheese frosting over the top of the chilled cheesecake.
12. Carefully remove the sides of the springform pan to reveal your beautiful Red Velvet Cheesecake. Slice and serve chilled.
13. Enjoy your decadent Red Velvet Cheesecake!