from McCormick Spices
This cheesecake was so easy to make and was very tasty. And, as you can see, it is pretty! As not a super big fan of chocolate, I might try it with a regular graham cracker crust next time, but it was still good with the chocolate crust.
Red Velvet Cheesecake
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon Pure Vanilla Extract
2 eggs
2 ounces semi-sweet baking chocolate, melted
1 tablespoon Red Food Color
1 prepared chocolate crumb crust (6 ounces)
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 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.
Can drizzle with chocolate before serving.
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon Pure Vanilla Extract
2 eggs
2 ounces semi-sweet baking chocolate, melted
1 tablespoon Red Food Color
1 prepared chocolate crumb crust (6 ounces)
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 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.
Can drizzle with chocolate before serving.
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