Red Velvet Cheesecake

Enjoy one of the best of the desserts in the world with this easy red velvet cheesecake recipe. This double-layered cake is as delicious as it is photo-worthy — featuring one part classic red velvet and one part creamy cheesecake.

Prep: 10 min | Bake: 40 min | Yield: 8 servings

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon McCormick® Pure Vanilla Extract
• 2 eggs
• 2 ounces semi-sweet baking chocolate, melted
• 1 tablespoon McCormick® Red Food Color
• 1 (6 ounce) prepared chocolate crumb crust

Instructions

1. Heat oven to 350 degrees F.
2. Beat cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended.
3. Add eggs, one at a time, beating on low speed after each addition just until blended.
4. Measure 1 cup batter into medium bowl.
5. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
6. Bake for 40 minutes or until center is almost set.
7. Cool completely on wire rack.
8. Refrigerate for 3 hours or overnight.

Notes

Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.

Nutrition

Per serving: Calories: 394 Fat: 26g Carbohydrates: 33g Cholesterol: 124mg Sodium: 342mg Protein: 7g

Attribution

Recipe and photo used with permission from: McCormick