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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 ounces semi-sweet baking chocolate, melted
1 tablespoon McCormick® Red Food Color
1 prepared chocolate crumb crust, (6 ounces)
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 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 40 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 3 hours or overnight.
Test Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.
(Amount per serving)
Love this easy recipe
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I prefer a more creamy cheese cake and perhaps the recipe needed a bit more sugar.
Delicious and tasty
Love Red Velvet
This recipe was easy, pretty & delicious for my son's birthday pie. The family loved it. Thanks.
I think I will love theses flavors they are definitely my kind of foods and cooking is a hobby I enjoy .