Amazing Red Velvet Cheescake

I know I am a bit late in getting this up considering this cheesecake was fully eaten and devoured all on Christmas Day, but I decided to spend time with my family eating delicious food and playing dominos with my family.  This cheesecake is a full cheesecake, not a plain cheesecake with layers of red velvet cake...This is the real deal!

While making this amazing cheesecake, I made some minor adjustments to make this healthier from the original version.  (less sugar options, low-fat options, etc...)

Amazing Red Velvet Cheesecake

(I forgot the picture of all the ingredients together, so the list will have to suffice)

Crust

1 1/2 C. Graham Cracker Crumbs

1/4 C. Melted Butter

1 T. Cocoa Powder

1/4 C. Melted Semisweet Chocolate Chips

1T. Granulated Sugar

Cheesecake

3-8 oz packages low fat Cream Cheese softened

1 1/4 C. Granulated Sugar

3 T. Unsweetened Cocoa Powder

4 Large Eggs

1 C. Low Fat Yogurt

1/2 C. Low Fat Buttermilk

2 t. Vanilla Extract

1 t. Apple Cider Vinegar

1/2 Bottle Red Food Coloring (more or less depending on how red you want your cheesecake)

Topping

3 oz Low Fat Cream Cheese

1/4 C. Butter Softened

2 C. Powdered Sugar

1 t. Vanilla Extract

Preheat oven to 325 degrees F.

Mix together all topping ingredients until well blended.

Place into springform pan and press onto the bottom and edges until it stays in place.

Beat Cream Cheese and Sugar for 1 minute on medium speed.  

Add remaining Cheesecake ingredients and blend on low until fully mixed.  (It was fun to add the food coloring at the very end to see the swirls.)

Pour the mixture into the springform pan with the graham cracker crust.  

Bake at 325 degrees F for 10 minutes.  Reduce heat to 300 degrees F and bake for 1 hour and 15 minutes or until the center is firm.  Turn the oven off and let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven and let cool.  Let the Cheesecake cook for about 1 hour until you frost it with the topping.  Cover and chill the cheesecake for 8 hours or overnight.  

While the cheesecake is in the oven cooking, combine all topping ingredients and blend until smooth.  Set aside and top the cheesecake once the cheesecake is cool to the touch.

Take out of the refrigerator once it has cooled and enjoy your healthier version of a Red Velvet Cheesecake!

Inspiration courtesy of http://www.myrecipes.com/recipe/red-velvet-cheesecake-10000001023804/