Recipe: Yummy Red Velvet Swirled New York Cheese Cake

Red Velvet Swirled New York Cheese Cake. Mix well and add more red food coloring if you like. Red Velvet Swirled New York Cheese Cake is something that I've loved my whole life. They're nice and they look wonderful.

Red Velvet Swirled New York Cheese Cake. Here is how you achieve that. Ingredients of Red Velvet Swirled New York Cheese Cake It's For the crust: of Oreo sandwich cookies. You can cook Red Velvet Swirled New York Cheese Cake using 8 ingredients and 24 steps. Here is how you achieve that.

Ingredients of Red Velvet Swirled New York Cheese Cake

1. You need For the crust: of Oreo sandwich cookies. Regular size and mini oreos.
2. You need 4 (8 oz) of blocks of cream cheese room temp.
3. You need 1 1/2 cups of granulated sugar.
4. You need 4 of large eggs room temp.
5. It's 1 tablespoon of vanilla extract.
6. It's 2/3 cup of heavy cream room temp.
7. It's 2/3 cup of sour cream room temp.
8. You need 1/2 cup of red velvet cake mix dry.

Spread evenly over hot, partially baked cheesecake. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the.

Red Velvet Swirled New York Cheese Cake instructions

1. Spray a 9 inch springform pan with non-stick spray..
2. Using the full sized oreo cookies, line the bottom of pan..
3. Use the mini oreos to fill in the spaces of the big oreos. Set aside..
4. In large mixing bowl, cream the cream cheese until fluffy..
5. Add the granulated sugar and mix a few minutes to incorporate well..
6. Add eggs 1 at a time, beating until each is incorporated well..
7. Add the salt and vanilla extract. Mix well..
8. Add the heavy cream and sour cream and beat about 3 minutes on medium speed..
9. In a separate bowl, add half of the cheesecake batter and 1/2 cup dry Red Velvet cake mix..
10. Mix well and add more red food coloring if you like..
11. Starting with the red batter, scoop 1 cup of batter in center of spring form pan..
12. Next add 1 cup of the white batter in the center of the red batter..
13. Continue to layer the batters until all batter is used..
14. With a skewer or knife, lightly swirl the batter. Do not over mix or the cake will be 1 color lol..
15. Set the springform pan inside a bigger pan. Put that pan in a bigger pan and add hot water to biggest pan. Fill to half way up smaller pan..
16. Be careful not to get water in the pan that holds the cheesecake or it will be soggy..
17. At 325 degrees, bake for 1 hour and 45 minutes. If you like it more firm bake for 2 hours..
18. If the top is browning, lightly lay a piece of foil over top..
19. After the cheesecake has baked, turn off oven and crack oven door open to let heat escape..
20. Let sit in over 1 hour. Remove springform pan from other pan and let cheesecake cool completely..
21. After it has cooled, place in fridge over night for best results..
22. When ready to serve, remove spring form pan and slice..
23. Keep leftovers covered in fridge..
24. I hope you enjoy!.

Using measuring cups, place the cheesecake batters intermittently one cup at a time. Take a bamboo skewer and drag it across the top of the cheesecake to create a floral design. Our Red Velvet Cheesecake has that perfect balance of a light chocolatey red velvet swirled with our creamy New York Cheesecake. Placed on a chocolate crust, one bite will never be enough!. Rich and Creamy New York Cheesecake swirled and garnished with famous Moose Tracks® Fudge and peanut butter cups on a luscious chocolate graham crust.