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Red Velvet Cheesecake

Red Velvet Cheesecake

This cheerful double layer cheesecake is an indulgent new take on the traditional Red Velvet Cake.


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


  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.

Yield: 8 servings | Prep Time: 10 min | Cook Time: 40 min

Test Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.

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

Recipe and photo credit: McCormick

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