Red Velvet Cheesecake
This cheerful double layer Red Velvet Cheesecake is an indulgent new take on the traditional Red Velvet Cake.
Test Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.
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
- Heat oven to 350 degrees F.
- Beat cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium
speed until well blended.
- Add eggs, one at a time, beating on low speed after each addition just until blended.
- Measure 1 cup batter into medium bowl.
- Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
- Bake for 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate for 3 hours or overnight.
Yield: 8 servings | Prep: 10 min | Cook: 40 min
per serving Calories: 394 Fat: 26 g Carbohydrates: 33 g Cholesterol: 124 mg Sodium: 342 mg Fiber: g Protein: 7 g
Recipe and photo used with permission from: McCormick