Red Velvet Cheesecake

Red Velvet Cheesecake

Looking for a popular dessert using Betty Crocker® SuperMoist® cake mix? Then try this delicious red velvet cheesecake that's decorated with whipped topping - a must for all chocolate lovers.

Prep Time

20

Minutes

Total Time

8:35

Hrs:Mins

Makes

16

servings

1
box Betty Crocker® SuperMoist® devil’s food cake mix
1/2
cup butter or margarine, softened
3
packages (8 oz each) cream cheese, softened
1
cup semisweet chocolate chips (6 oz), 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
  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. 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. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you’d prefer, the whipped topping can be spread over the top of the cheesecake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 260),
  • Total Fat 29g
    • (Saturated Fat 17g,
    • Trans Fat 1/2g),
  • Cholesterol 105mg;
  • Sodium 420mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 1g,
    • Sugars 30g),
  • Protein 6g;
Percent Daily Value*:
    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.