Red Velvet CheesecakeThe beauty of this pretty red cheesecake belies its simple ingredients and preparation instructions. Photo courtesy of McCormick.



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December 2009

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Red Velvet Cheesecake

Vanilla & Red Coloring Combine In This Stunning & Delicious Dessert



One of spice giant McCormick's “Flavor Forecast 2009” combinations, this beautiful cheesecake calls for Vanilla & Red Food Coloring. The lush, alluring flavor of vanilla and the joyous hue of red transform the show-stopping qualities of red velvet cake into updated indulgences. Recipe yields 8 servings.



  • 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. Pre-heat oven to 350°F.
  2. 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.
  3. Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
  4. Bake in pre-heated oven for 40 minutes or until center is almost set. Cool completely on wire rack.
  5. Refrigerate 3 hours or overnight.
  6. Remove cake from refrigerator an hour before serving to allow to come to room temperature. Optional: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.


Recipe courtesy McCormick. Other other material

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