Red Velvet Cheesecake

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Red Velvet Cheesecake
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  1. 1
  2. box Betty Crocker® SuperMoist® devil’s food cake mix
  3. 1/2
  4. cup butter or margarine, softened
  5. 3
  6. packages (8 oz each) cream cheese, softened
  7. 1
  8. cup semisweet chocolate chips (6 oz), melted, cooled slightly
  9. 1/2
  10. cup sour cream
  11. 3/4
  12. cup sugar
  13. 1
  14. tablespoon red food color
  15. 3
  16. eggs
  17. 2
  18. cups frozen (thawed) whipped topping
  1. Heat oven to 300°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.
  2. 2 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.
  3. 3 Bake 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.
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