On the off chance that you've at any point been to The Cheesecake Factory, and in case you're a Red Velvet Cake Fan you've most likely arranged up the Red Velvet Cheesecake Cake.
It's sort of the most astounding thing ever a red velvet layer-cake with a layers of cheesecake blended in bested with cream cheddar icing.
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- 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)
Instructions :
- 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 after each addition just until blended.
- Measure 1 cup 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 3 hours or overnight.
Source : bit.ly/33XZckO
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