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Red Velvet Cheesecake

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Betty Crocker Kitchens
Updated Feb 27, 2023
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Looking for a popular dessert using Betty Crocker™ Super Moist™ cake mix? Then try this delicious red velvet cheesecake that's decorated with whipped topping - a must for all chocolate lovers.

More About This Recipe

  • The name of this recipe speaks for itself; velvet perfectly describes the luscious texture and this classic cake. Traditionally the layers of red velvet cake are surrounded by cream cheese frosting, but this recipe goes a step further by including cream cheese in the cake itself. No matter which of Betty’s best red velvet recipes you’re making, the color is perfect for celebrations on Valentine’s Day or Christmas. And with just 20 minutes of prep, this recipe gives you plenty of time to organize the rest of your meal. Just make sure to explore Betty’s tips for cake making before you begin!

Red Velvet Cheesecake

  • Prep Time 20 min
  • Total 8 hr 35 min
  • Servings 16
  • Ingredients 9
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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 Cool Whip frozen whipped topping, thawed

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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