RED VELVET CHEESECAKE
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)
chocolate or hot fudge dessert topping (optional, for serving)
Preheat oven to 350 degrees 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.
Measure 1 cup of the cheesecake batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
Bake 40 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate at least 3 hours or overnight before serving.
If desired, drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.
Makes 30 cupcakes
Source: McCormick
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)
chocolate or hot fudge dessert topping (optional, for serving)
Preheat oven to 350 degrees 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.
Measure 1 cup of the cheesecake batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
Bake 40 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate at least 3 hours or overnight before serving.
If desired, drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.
Makes 30 cupcakes
Source: McCormick
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