This is a fun twist on a traditional cheesecake with a seasonal decoration! Beth over at Hungry Happenings shared this creative dessert with us and we hope you love it as much as we do at Rodelle!
- 110 mins
- 12 servings
- 1 1/4 cup chocolate graham cracker crumbs (18 squares)
- 4 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 1 Rodelle Vanilla Bean
- 2 teaspoons Rodelle Gourmet Dutch-Processed Baking Cocoa
- 2 teaspoons heavy whipping cream or milk
- 1 tablespoon carrot puree or orange food coloring
- Preheat oven to 350 degrees
- Stir together the graham cracker crumbs and melted butter. Press into the bottom and up the sides of a 9-inch springform pan.
- Bake for 10 minutes.
- Remove the crust from the oven and reduce temperature to 325 degrees.
- Beat the cream cheese on medium speed until smooth.
- Add the sugar and beat until light and fluffy.
- Add eggs, one at a time, making sure each is fully incorporated.
- Add sour cream.
- Split open the Rodelle vanilla bean and scrape the seeds into the cheesecake filling.
- Stir to evenly distribute.
- Stir cocoa powder and whipping cream into 2 tablespoons of the filling.
- Then, stir the carrot puree or orange food coloring into 3 tablespoons of the filling.
- Pour the remaining filling over the baked crust.
- Pour the colored fillings into small zip-top bags or squeeze bottles.
- Pipe a design onto the top of the cheesecake, using the colored filling.
- Bake cheesecake in a water bath for 50 minutes. Turn off oven, crack open the door, and allow cheesecake to sit in the water bath for 20 minutes.
- Remove cheesecake from water bath, allow to cool at room temperature for one hour then refrigerate for at least 4 hours before serving.
- For step-by-step instructions on how to make the perfect design, click here to see Beth's approach!