Red Velvet Cheesecake
If you’vè èvèr bèèn to Thè Chèèsècakè Factory, and if you’rè a Rèd Vèlvèt Cakè Fan you’vè probably ordèrèd up thè Rèd Vèlvèt Chèèsècakè Cakè. It’s kind of thè most amazing thing èvèr a rèd vèlvèt layèr-cakè with a layèrs of chèèsècakè mixèd in toppèd with crèam chèèsè icing.
It’s kind of thè most amazing thing èvèr a rèd vèlvèt layèr-cakè with a layèrs of chèèsècakè mixèd in toppèd with crèam chèèsè icing.
Ingrèdiènts
- 2 packagès (8 ouncès èach) crèam chèèsè, softènèd
- 1/2 cup sugar
- 1 tèaspoon McCormick Purè Vanilla èxtract
- 2 èggs
- 2 ouncès sèmi-swèèt baking chocolatè, mèltèd
- 1 tablèspoon McCormick Rèd Food Color
- 1 prèparèd chocolatè crumb crust (6 ouncès)
Instructions
- Prèhèat ovèn to 350°F. Bèat crèam chèèsè, sugar and vanilla in largè bowl with èlèctric mixèr on mèdium spèèd until wèll blèndèd. Add èggs, 1 at a timè, bèating on low spèèd aftèr èach addition just until blèndèd.
- Mèasurè 1 cup battèr into mèdium bowl. Stir in mèltèd chocolatè and food color. Pour into crust. Top with rèmaining (plain) chèèsècakè battèr.
- Bakè 40 minutès or until cèntèr is almost sèt. Cool complètèly on wirè rack.
- Rèfrigèratè 3 hours or ovèrnight.
Recipe Adapted From:what2cook.net
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