RED VELVET CHEESECAKE

Red Velvet Cheesecake image

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.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 8h35m

Yield 16

Number Of Ingredients 9

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

Steps:

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.
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.
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 Facts : Calories 450, Carbohydrate 42 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 30 g, TransFat 1/2 g