Red Velvet Cheesecake

Here’s a new take on the traditional Red Velvet Cake from McCormick Spice Kitchens.  Serve up a creamy, dreamy slice to someone you love this weekend.  Best to make this the day before as it needs some time to chill out in the fridge.  It’s well worth the wait and is a great alternative to chocolate for Valentine’s Day.  It also makes a fantastic  finish to a dinner party anytime of  year.

Red Velvet Cheesecake – For more great recipes visit McCormick Spice>

• Makes 8 servings.
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Refrigerate: 3 hours

INGREDIENTS

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

DIRECTIONS

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.
Tips

Test Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.