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rainbow (or tie-dyed) cheesecake

(3 ratings)
kelollman avatar
Recipe by
Kelly Lollman
@kelollman
Madison, NY

This recipe was taken from a women's magazine featuring recipes for Christmas treats from Disney World's resort restaurants. My sister was lucky enough to work at Disney World as an intern, so she knows first-hand how good the food is! This one is from the Pop Century Resort. We've both made this for food days at work. It's always a hit for the neon colors and the taste! It's fun and easy to make - so have the kids join you in the kitchen. Let them mix up the colored batches and "help" to swirl them.

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(3 ratings)
yield 16 serving(s)
prep time 3 Hr 35 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For rainbow (or tie-dyed) cheesecake

  • CRUST
  • 2 1/3 c
    graham cracker crumbs
  • 3/4 c
    butter, melted
  • 1/3 c
    confectioners' sugar
  • 2/3 c
    cocoa powder
  • FILLING
  • 32 oz
    cream cheese, softened
  • 1 2/3 c
    granulated sugar
  • 5
    eggs
  • 8 oz
    sour cream
  • 1/4 c
    all purpose flour
  • 1 tsp
    vanilla extract
  • 1/8 tsp
    each yellow, green and red liquid food coloring
  • 1/4 tsp
    neon purple liquid food coloring

How To Make rainbow (or tie-dyed) cheesecake

  • 1
    Position the oven rack to the middle position and preheat to 325 degrees F. Coat a 9"x3" spring-form pan with cooking spray. Wrap the outside of the pan with foil to prevent leaking.
  • 2
    Crust: Combine the ingredients in a small bowl and blend until the melted butter is fully incorporated and the mixture is crumbly. Press firmly into the bottom of the spring-form pan and bake for 5-6 minutes. When crust is baked, remove the pan from the oven and allow to cool. Place a roasting pan large enough to accommodate the spring form pan in the center of the rack and fill halfway with water.
  • 3
    Filling: In a large bowl, beat the cream cheese and sugar until smooth. At low speed, combine the eggs, sour cream flour and vanilla one at a time, blending completely until smooth and fluffy.
  • 4
    Divide the batter evenly into 4 bowls; tint 1 bowl yellow, 1 green, 1 red and the last purple. Pour into the spring-form pan, one color at a time, starting with yellow (yellow acts as the base color that the others are swirled into). With a rubber spatula, gently swirl the colors together to achieve the tie-dyed effect. Place the pan in the water-filled roasting pan.
  • 5
    Bake for 1 hour, 25 minutes or until the center jiggles slightly. Turn the oven off and cake stand in the hot water for 1 hour, 40 minutes with the oven door closed. Remove from the oven, run a butter knife around the edge to release from the pan. Allow to cool. Chill overnight in the refrigerator.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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