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Festive Red Velvet Cheesecake

Kraft Memeber Recipe
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Makes: 10 to 12 servings Total Time: 10 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 1/2 cup chocolate graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoonful granulated sugar
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoonfuls unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 bottles (1 oz. each) red food coloring
  • 1 package (3 oz.) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoonful vanilla extract
make it
Stir together graham cracker crumbs, 1/4 cup melted butter and 1 tablespoonful granulated sugar. Press mixture into bottom of a 9 inch springform pan.

Beat 3 (8 oz.) packages of cream cheese and 1 1/2 cups granulated sugar at low to medium speed with electric mixer 1 minute. Add eggs and next 6 ingredients mixing on low speed just until fully mixed. Pour batter into prepared crust

Bake at 325 degrees F for 10 minutes then reduce heat to 300 degrees F and bake for 1 hour 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn off oven and let cheesecake stand in oven 30 minutes. Remove cheesecake from oven and cool in pan on wire rack for 30 minutes. Cover and chill 8 hours.

Beat 1 (3 oz.) package of cream cheese and 1/4 cup butter at medium speed with electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake then remove sides of pan.
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