I think I shall call him ...... "Mini Me"

Every year at the library we have "Volunteer Recognition" which is our way of gathering all our volunteers together to let them know just how much we appreciate what they do. This year we are holding this event in November and tying it in with the Thanksgiving holiday but calling it "Giving Thanks to our Volunteers."

Staff usually sign up to bring various homemade goodies. It adds a more personal touch to the affair. I looked at the sign up sheet and noticed that most of the staff were planning to make savory dishes so I opted for dessert. Cheesecake to be exact. On the sign up sheet I wrote, "Cheesecake, flavor to be determined." Now all I had to do was determine what kind......oh there are so many I could choose from.....traditional NY Style, chocolate, chocolate chip, key lime, pumpkin, pina colada, etc. But then it hit me.....Red Velvet. Yes, I would make a Red Velvet Cheesecake.

Last December, Southern Living magazine had a recipe for this cheesecake. I told my sister about it and she made it. Ever since, she's been asking me if I made yet. I hadn't until now. Go ahead sis, ask me.....go ahead.....
The recipe called for a 9-inch springform pan but all I had were 8-inch ones and mini ones. I used one of my 8-inch pans and decided to put the extra into one of the mini pans. This way I had a little cheesecake for Biscuit Boy and me. I have rarely had any leftovers when I bring a cheesecake to work which greatly disappoints Biscuit Boy but now I had a solution.


And how did it taste.....delicious. We ate half of the mini cheesecake and have the other half waiting for dessert tonight......mmmmm

Here is the recipe:

Red Velvet Cheesecake

1½ cups chocolate graham cracker crumbs
¼ cup butter, melted
1 tbsp. granulated sugar
3 (8 oz.) packages cream cheese, softened
1½ cups granulated sugar
4 large eggs, lightly beaten
3 tbsp. unsweetened cocoa
1 cup sour cream
½ cup whole buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1 oz.) bottles red food coloring
1 (3 oz.) package cream cheese, softened
¼ cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
Garnish: fresh mint sprigs

Stir together graham cracker crumbs, melted butter, and 1 tbsp. granulated sugar; press mixture into bottom of a 9-inch springform pan.

Beat 3 (8 oz.) packages cream cheese and 1½ 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 oz.) package cream cheese and ¼ 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.