Red Velvet Cheesecake

• Vegetarian

• 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

Found on bettycrocker.com

Description

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