Red Velvet Cheesecake
Prep Time: 20 min
Total: 8 hr 35 min
Servings: 16
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
Directions:
Heat oven to 300°F. Wrap the outside bottom and side of the 10-inch springform pan with heavy-duty foil. Spray inside of the pan with baking spray with flour. Reserve 1/4 cup of the cake mix for filling; set aside. In a large bowl, beat remaining cake mix and butter with an electric mixer on low speed. Press in the bottom and 1 1/2 inches up the side of the pan.
In a large bowl, beat the reserved 1/4 cup cake mix, the cream cheese, chocolate, sour cream, sugar, and food color with an 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 the edge of the cheesecake is set at least 2 inches from the edge of the pan but the center of the cheesecake still jiggles slightly when moved. Turn off oven; open oven door 4 inches. Leave cheesecake in oven for 30 minutes. Remove from oven and cool in pan on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run a small metal spatula around the edge of the pan; remove the side of the pan. Pipe whipped topping around the outer edge of the cheesecake. Store covered in the refrigerator.
Recipe courtesy of Betty Crocker.com
