So yesterday I posted my recipe for Red Velvet Graham Crackers.
When I made them I had only one purpose in mind.
Cheesecake.
Patriotic Cheesecake! Red velvet crust, white cheesecake, and blueberries! God Bless America!
Too much?
Just look at the glorious crust… thick amazing red velvet crust lusciousness. Decadent and creamy cheesecake. Naturally Tart and sweet blueberries adding a little jazz to your tastebuds as all the flavors come together. (links to the recipes I used)
I really want to try this red velvet crust with a chocolate cheesecake, a white chocolate cheesecake, even a red velvet cheesecake!! Can you imagine?
A few things:
When making the red velvet graham crackers, I much preferred the texture of them on the second day, or when they were more dry. However, for the cheesecake crust, using them the same day I made them worked great.
I found that my food processor did not get a fine enough crumb, so I got out my food processor and ground them even more fine.
If you want you can add a couple tablespoons of sugar to the crumbs after you have added the butter.
Red Velvet Graham Cracker Crust
Ingredients
- 2 c Red Velvet Graham Crackers crumbs finely ground
- 1 stick butter melted
Instructions
- Grind up red velvet graham crackers into food processor. You want a fine crumb. Melt 1 stick of butter and add to red velvet graham cracker. Prepare your spring form pan with cooking spray or butter and then add red velvet graham cracker mixture to pan. Press down and make sure to press up the edges. You can use a glass to press crumbs in tighter and get a more uniform crust.
- I used an 8in spring form as well as a 9in and much preferred the thickness of the crust in the 8in.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I hope you enjoy this Red Velvet Crust!
Boy, this looks good! Thank you and have a lovely week end 🙂
This cake looks so thick and fabulous. Awesome job!
Your cheesecake is so incredibly neat and beautiful! And I already told you how much I love the red velvet crackers. Love love love this 🙂
If we weren’t on a dairy, gluten, and sugar free diet, I would make this tonight. Meanwhile, I’ll pick my jaw up and get back to work. You amaze me.
I am utterly obsessed with this idea. This is so incredible and my family absolutely LOVES red velvet. I’m not a huge fan of the stuff, but I thinking a delicious blueberry cheesecake with a red velvet crust sounds like a great compromise when they all come to visit for the 4th of July!
This cheesecake is an absolutely brilliant idea. Looks incredible!
Love the Red Velvet graham crackers, and the inevitable pie crust, a genius twist on an old favorite. Which of course paves the way for other flavor of crackers and crusts…
and (since you asked) I made a cake based on the Firecracker Popsicle – blue raspberry, lemon, and cherry – complete with exploding Pop Rocks. http://www.cakeremix.com/2012/06/firecracker-remix.html
Oh how genius!!!! Love this, Amanda.
Yummy Amanda! Perfect for my 4th of July dessert for the adults – doing red/white/blue berry pops for the kids.
Was wondering if you could double stack this like you did with the double layer cheesecake?? Were cooking for a large party and thought to do this stacked? thoughts?
I bet that would be fabulous! 🙂