Red Velvet Cheesecake

Name: Red Velvet Cheesecake
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: NorthEast,
Ingredients: 2 packages (8 ounces each) cream cheese softened; 1/2 cup sugar; 1 tsp McCormick® Pure Vanilla Extract; 2 eggs; 2 oz semi-sweet baking chocolate melted; 1 tbsp McCormick® Red Food Color; 1 prepared chocolate crumb crust (6 ounces)

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. While this may seem like a difficult c... Read More Read Less

10m

PREP TIME

40m

COOK TIME

394

CALORIES

7

INGREDIENTS

Ingredients 8 Servings

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon McCormick® All Natural 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)

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
3 Bake 40 minutes or until center is almost set. Cool completely on wire rack.
4 Refrigerate 3 hours or overnight.