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|2 1/3 c||graham cracker crumbs|
|3/4 c||butter, melted|
|1/3 c||confectioners' sugar|
|2/3 c||cocoa powder|
|32 oz||cream cheese, softened|
|1 2/3 c||granulated sugar|
|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|
Madison, NY (pop. 305)
Member Since Jan 2012
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.
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.
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.
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.
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.
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.