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Red Velvet Cheesecake
Red Velvet Cheesecake
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Prep Time:
20 minutes
Total Time:
8 hours 35 minutes
Indulge in a decadent red velvet cheesecake made with Betty Crocker™ Super Moist™ cake mix and topped with whipped topping for a chocolate lover's dream dessert.
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
  • 2 cups Cool Whip frozen whipped topping, thawed
Instructions:
  • Preheat the oven to 300°F. Wrap a 10-inch springform pan with heavy-duty foil on the outside bottom and sides. Grease the inside of the pan with baking spray that includes flour. Keep 1/4 cup of the cake mix for later use. Using a large bowl and an electric mixer on low speed, beat the remaining cake mix and butter. Press the mixture into the bottom and 1 1/2 inches up the side of the pan.
  • Combine 1/4 cup of cake mix with cream cheese, chocolate, sour cream, sugar, and food color in a large bowl. Use an electric mixer on medium speed to blend until smooth. Add eggs one at a time, mixing just until blended. Pour mixture over crust.
  • Bake the cheesecake for 1 hour 5 minutes to 1 hour 15 minutes until the edges are set at least 2 inches from the pan's edge, but the center still jiggles slightly when moved. Turn off the oven, crack the door open 4 inches, and let the cheesecake sit in the oven for 30 minutes. Remove from the oven and cool in the pan on a cooling rack for 30 minutes. Refrigerate for 6 hours or overnight. Run a small metal spatula around the edge of the pan and remove the sides. Pipe whipped topping around the outer edge of the cheesecake and refrigerate covered until serving.

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