After dinner, I served this to him, the kids, and myself. It was even better tasting than what it looked, if that’s possible. My husband even asked for a second piece, and he doesn’t even like sweet stuff usually. I told him since it was his birthday, I could allow him to have an extra piece. He just looked at me with a half-smile and passed his plate down. That was the only thing I could say, or the kids would have all wanted more too! We save the rest for the following day after dinner and it was just as scrumptious.
Check out what they are saying about this recipe over at Group Recipes:
“Always has loved the red velvet cake and on top of that its cheesecake! Yummmmyyyyy!”
This combination of desserts is like a match made in heaven!
1 1/2 cups Honey Maid chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages Philadelphia cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup Daisy sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, 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 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, 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, if desired.
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Quick Tip: Regular graham cracker crumbs may also be used instead of the chocolate.
Thanks again to Group Recipes for this rich and flavorful dessert recipe.