Red Velvet Cheesecake

Red Velvet Cheesecake

  • Prepare: 20M
  • Total: 8H 35M
Red Velvet Cheesecake

Red Velvet Cheesecake

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 3 Eggs
  • Condiments

    • 1/2 cup Butter or margarine
  • Baking & Spices

    • 6 oz 1 cup semisweet chocolate chips, semisweet
    • 1 box Betty crocker supermoist devil's food cake mix
    • 2 cups Cool whip
    • 1 tbsp Food color, red
    • 3/4 cup Sugar
  • Dairy

    • 3 packages (8 oz each cream cheese
    • 1/2 cup Sour cream
  • Time
  • Prepare: 20M
  • Total: 8H 35M

Found on

Description

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

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

Directions

  • 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.

Nutrition

Nutrition Information NUTRITION INFORMATION PER SERVING Serving Size: 1 Serving Calories450 Calories from Fat260 % Daily Value Total Fat29g44% Saturated Fat17g86% Trans Fat1/2g Cholesterol105mg35% Sodium420mg18% Potassium190mg6% Total Carbohydrate42g14% Dietary Fiber1g6% Sugars30g Protein6g % Daily Value*: Vitamin A15%15% Vitamin C0%0% Calcium10%10% Iron10%10% 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 Choice3 *Percent Daily Values are based on a 2,000 calorie diet.
  • Serves: 16
  • Prepare: PT0H20M
  • TotalTime:
bettycrocker.com

bettycrocker.com

226 0
Title:

Red Velvet Cheesecake

Descrition:

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.

Red Velvet Cheesecake

  • Refrigerated

    • 3 Eggs
  • Condiments

    • 1/2 cup Butter or margarine
  • Baking & Spices

    • 6 oz 1 cup semisweet chocolate chips, semisweet
    • 1 box Betty crocker supermoist devil's food cake mix
    • 2 cups Cool whip
    • 1 tbsp Food color, red
    • 3/4 cup Sugar
  • Dairy

    • 3 packages (8 oz each cream cheese
    • 1/2 cup Sour cream

The first person this recipe

bettycrocker.com

bettycrocker.com

226 0

Found on bettycrocker.com

BettyCrocker.com

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.