Kelly Lollman Recipe

Tye-Dyed Cheesecake

By Kelly Lollman kelollman


Recipe Rating:
 3 Ratings
Serves:
16
Prep Time:
Cook Time:

Kelly's Story

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.

Ingredients

CRUST
2 1/3 c
graham cracker crumbs
3/4 c
butter, melted
Find more recipes at goboldwithbutter.com
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tag: For Kids