Red Velvet Cheesecake

Author: Sarah Bates | The Chef Next Door

Makes 12 servings


1 1/2 cups chocolate graham cracker crumbs 

1/2 stick (1/4 cup) unsalted butter, melted 

3 (8-ounce) packages light cream cheese, softened 

1 1/2 cups sugar 

4 eggs 

1 cup plain Greek yogurt 

1/2 cup milk 

1/4 cup unsweetened cocoa powder 

1/2 Tablespoon pure vanilla extract 

2 ounces red food coloring 

For the frosting:

4 ounces cream cheese, softened 

1/2 stick (1/4 cup) unsalted butter, softened 

2 cups powdered sugar 

1 teaspoon pure vanilla extract

Preheat the oven to 325 degrees.

In a medium bowl, stir together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.

In the bowl of a stand mixer, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add the remaining ingredients and mix until fully combined. Pour the batter into the prepared crust.

Bake the cheesecake for an for 1 hour and 15 minutes, or until the center is firm. Run a knife along the outer edge of the cheesecake. Turn the oven off and let the cheesecake stand in the oven for an additional 30 minutes. Remove the cheesecake from the oven and cool in the pan on a wire rack for 30 minutes. Cover the cheesecake and chill for at least 8 hours.

To make the frosting, beat the cream cheese and butter with an electric mixer until smooth. Slowly add the add powdered sugar and vanilla, beating until smooth. Spread the frosting evenly over the top of the cheesecake. Remove the sides of the springform pan and place the cheesecake on a platter or cake stand. Slice and serve. 

Bon Appétit!