Red Velvet Cheesecake
Try this delicious red velvet cheesecake that's decorated with whipped topping
- a must for all chocolate lovers.
- 1 box Betty Crocker® SuperMoist® devil’s food cake mix
- 1/2 cup butter or margarine,
- 3 (8 ounce) packages cream cheese, softened
- 1 cup semisweet chocolate
chips (6 ounces), melted, cooled slightly
- 1/2 cup sour cream
- 3/4 cup sugar
- 1 tablespoon red food color
- 3 eggs
- 2 cups frozen (thawed) whipped topping
- Heat oven to 300 degrees F. Wrap outside bottom and side of 10-inch springform
pan with heavy-duty foil. Spray inside of pan with baking spray with flour. Reserve
1/4 cup of the cake mix for filling; set aside.
- In large bowl, beat remaining cake mix and butter with electric mixer on low
speed. Press in bottom and 1 1/2 inches up side of pan.
- In large bowl, beat reserved 1/4 cup cake mix, the cream cheese, chocolate, sour
cream, sugar and food color with electric mixer on medium speed until smooth. Beat
in eggs, one at a time, just until blended. Pour over crust.
- Bake for 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is
set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly
when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven 30
- Remove from oven and cool in pan on cooling rack 30 minutes.
6 hours or overnight. Run small metal spatula around edge of pan; remove side of
- Pipe whipped topping around outer edge of cheesecake.
- Store covered in refrigerator.
Prep Time 20 min |
Total Time 8 hr 35 min |
Expert Tips: If you’d prefer, the whipped topping can be spread over the top
of the cheesecake.
Nutrition Information Serving Size: 1 Serving Calories 450 (Calories from
Fat 260), Total Fa 29g (Saturated Fat 17g, Trans Fa 1/2g), Cholesterol 105mg Sodium
420mg Total Carbohydrate 42g (Dietary Fiber 1g Sugars 30g ), Protein 6g
% Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 10%; Iron 10%
Exchanges: 2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat
Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from