RED VELVET CHEESE CAKE
This is a recipe posted by my sister on Facebook. I am not sure where the original recipe comes from, but this is my mom's favorite cheesecake ever! If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with creamy cheesecake layer, and baked in a dark chocolate crust-making a wickedly-delicious combination.
Provided by ElizabethKnicely
Categories Cheesecake
Time 11h25m
Yield 1 9-inch cheesecake, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Stir together graham cracker crums, 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°F for 10 minutes; reduce heat to 300°F (do not open oven door), 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 with fresh mint, if desired.
Nutrition Facts : Calories 798, Fat 52.6, SaturatedFat 30, Cholesterol 243.9, Sodium 469.1, Carbohydrate 75.3, Fiber 0.7, Sugar 72.8, Protein 9.9
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Iqbal Hairan
iqbal_hairan43@hotmail.co.ukThis cheesecake is everything I dreamed of and more. Thank you for sharing this recipe.
Kelly Hermanus
k@yahoo.comI'm so glad I tried this recipe. It's a new favorite!
Laraib Awan
awan-l68@hotmail.comThis cheesecake was a great success! My friends and family loved it.
Tonya Cross
t-cross@yahoo.comThis cheesecake is definitely a keeper! I will be making it again and again.
Tea Zeqiraj
tzeqiraj80@hotmail.comI would make this cheesecake again, but I would make a few changes. I would use less sugar in the red velvet cake batter and I would bake the cheesecake for a few minutes less.
Chintu Chintu
c_c@gmail.comOverall, I thought this cheesecake was pretty good. It wasn't the best cheesecake I've ever had, but it was still enjoyable.
Puro
puro@gmail.comThis cheesecake was a bit time-consuming to make, but it was worth the effort.
Rita Grooms
rita_g@yahoo.comI had some trouble getting the cheesecake out of the pan, but it was still delicious.
promise Damian
damian-p30@yahoo.comThis cheesecake was a little too sweet for my taste, but the rest of my family loved it.
Liaqat Baig
baig_liaqat@yahoo.comI love how this cheesecake looks! The red velvet cake is so festive and the cream cheese filling is so smooth and creamy.
Laila Mae Perez
l13@gmail.comThis cheesecake was so easy to make and it turned out perfectly. I'm definitely adding this recipe to my favorites.
Nick Claus
n60@yahoo.comI made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Giby
giby4@hotmail.comThis cheesecake was a hit at my party! Everyone loved the unique flavor of the red velvet cake and the creamy filling. It was gone in no time.
Suffiyan Diffalter
suffiyan.diffalter@hotmail.comI'm not usually a fan of cheesecake, but this one was a game changer. The red velvet cake was the perfect balance of sweet and tangy, and the cream cheese filling was light and fluffy. I'll definitely be making this again.
Firoz mahmud
f-mahmud@hotmail.frThis cheesecake was absolutely divine! The red velvet cake was moist and flavorful, and the cream cheese filling was rich and creamy. I loved the combination of the two flavors.