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Red Velvet Cheesecake

Red Velvet Cheesecake

Try this delicious red velvet cheesecake that's decorated with whipped topping - a must for all chocolate lovers.

Ingredients

  • 1 box Betty Crocker® SuperMoist® devil’s food cake mix
  • 1/2 cup butter or margarine, softened
  • 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


Instructions

  • 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 minutes.
  • Remove from oven and cool in pan on cooling rack 30 minutes.
  • Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan.
  • Pipe whipped topping around outer edge of cheesecake.
  • Store covered in refrigerator.

Prep Time 20 min | Servings 16

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 Fat

Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker


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