Red Velvet Cheesecake
For the cheesecake
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup butter, unsalted - melted
- 3 8-ounce packages cream cheese, light - softened
- 1 1/2 cups sugar
- 4 Eggs
- 1 cup yogurt, plain Greek - full fat
- 1/2 cup milk, whole
- 1/4 cup unsweetened cocoa powder
- 2 ounces red food coloring
For the topping
- 4 ounces cream cheese, softened
- 1/4 cup butter, unsalted - softened
- 2 cups powdered, sugar
- 1 teaspoon pure vanilla extract
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For the cheesecake:
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 spring form 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 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.
For the topping:
Beat the cream cheese and butter with an electric mixer until smooth. Slowly add the powdered sugar and vanilla, beating until smooth. Spread the frosting evenly over the top of the cheesecake.
Remove the sides of the spring form pan and place the cheesecake on a platter or cake stand. Slice and serve.