rainbow (or tie-dyed) cheesecake

Name: Rainbow (or Tie-Dyed) Cheesecake
Prep time: 3 h 35 min
Cook time: 1 h 35 min
Yield: 16
Cuisine: American
Ingredients: CRUST; 2 1/3 cup(s) graham cracker crumbs; 3/4 cup(s) butter, melted; 1/3 cup(s) confectioners' sugar; 2/3 cup(s) cocoa powder; FILLING; 32 ounce(s) cream cheese, softened; 1 2/3 cup(s) granulated sugar; 5 - eggs; 8 ounce(s) sour cream; 1/4 cup(s) all purpose flour; 1 teaspoon(s) vanilla extract; 1/8 teaspoon(s) each yellow, green and red liquid food coloring; 1/4 teaspoon(s) neon purple liquid food coloring

(3 ratings)

review

Member Submitted Recipe

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.

(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.
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