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Red Velvet Cheesecake

  • Prep 20 min
  • Total 8 hr 35 min
  • Servings 12

Treat your guests with these red velvet chocolate cheesecakes made using Betty Crocker™ SuperMoist™ devil’s food cake mix – a delicious dessert. MORE + LESS -

Ingredients

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 Cool Whip™ frozen whipped topping, thawed

Steps

Hide Images
  • 1
    Heat oven to 300°F. Wrap outside bottom and side of 10-inch spring form pan with heavy-duty foil. Spray inside of pan with baking spray with flour.
  • 2
    Reserve 1/4 cup of the cake mix. In large bowl, beat remaining cake mix and the butter with electric mixer on low speed until blended. Press mixture in bottom and 1 1/2 inches up side of pan.
  • 3
    In same bowl, beat reserved 1/4 cup cake mix, the cream cheese, melted 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.
  • 4
    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 at least 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • 5
    To serve, run small metal spatula around edge of pan; carefully remove side of pan. Pipe or spread whipped topping on top of cheesecake. Store covered in refrigerator.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
470
% Daily Value
Total Fat
29g
0%
Saturated Fat
17g
0%
Sodium
470mg
0%
Total Carbohydrate
47g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Other Carbohydrate; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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