photo of red velvet cheese cake


  • 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. Preheat oven to 350°.
  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 after each addition just until blended.
  3. Measure 1 cup batter into medium bowl.
  4. Stir in melted chocolate and food color.
  5. Pour into crust.
  6. Top with remaining (plain) cheesecake batter.
  7. Bake 40 minutes or until center is almost set.
  8. Cool completely on wire rack.
  9. Refrigerate 3 hours or overnight.

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

Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
Social Silo Kitchen
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