Learn how to make red velvet cheesecake with this easy recipe. Combine the classic red velvet cake with rich cheesecake for this double-layered cheesecake that is equally delicious as it is Instagram worthy. These easy red velvet crinkle cookies are another great red ve...
Read More
Read Less
10m
PREP TIME
40m
COOK TIME
394
CALORIES
7
INGREDIENTS
Learn how to make red velvet cheesecake with this easy recipe. Combine the classic red velvet cake with rich cheesecake for this double-layered cheesecake that is equally delicious as it is Instagram worthy. These easy red velvet crinkle cookies are another great red ve...
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)
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.
NUTRITION INFORMATION
(per Serving)
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