Description
Velvety red cake wrapped around creamy cheesecake
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp red food coloring
- 1/2 tsp vinegar
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla, eggs one at a time, sour cream, flour, cocoa powder, red food coloring, and vinegar. Mix well.
- Pour the batter over the crust and smooth the top.
- Bake for 50-60 minutes or until the center is set. Let cool in the oven with the door slightly open.
- Refrigerate for at least 4 hours before serving.
Notes
For best results, use high-quality cream cheese and let the cheesecake chill overnight.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g