• Prep Time:
  • Cooking Time:
  • Serves:

Red Velvet Chocolate Cheesecake

  • Recipe Submitted by on

Category: Holiday, Kids, Cheesecakes, Chocolate

 Ingredients List

  • 1 box Betty Crockerâ„¢ SuperMoistâ„¢ 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 frozen (thawed) whipped topping

 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?