Pie Maven.com

Red Velvet Cheesecake

1 Graham Cracker Crust (use brown sugar instead of white sugar)

24 oz. cream cheese, softened

1 1/2 cups white sugar

4 eggs, beaten slightly

3 tbsp unsweetened cocoa

1 cup sour cream

1/2 cup buttermilk

1 tbsp vanilla

1 tsp white vinegar

2 oz. red food coloring

Topping:

4 oz. cream cheese, softened

1/4 cup butter, softened

2 cups confectioners' sugar

1 tsp vanilla

Strawberries for garnish

Prepare Graham Cracker Crust in a 9" springform pan.

Bake at 350 degrees for 10 minutes; cool slightly.

In a large bowl combine cream cheese and sugar and beat with a mixer until combined.

Add eggs, one at a time, beating well after each addition.

Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.

Pour batter into prepared crust and bake at 325 degrees for 75 minutes or until cheesecake looks almost set. Chill before serving.

Prepare the topping: Beat the cream cheese and butter in a large bowl until smooth.

Gradually add powdered sugar and vanilla, beating until smooth.

Spread evenly over the top of the cheesecake.

Garnish with fresh strawberries, if desired.