Red Velvet Cheesecake





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Published on May 9, 2011

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I don't know why it digitizes like that. It is perfect on my card so I guess the program does that :( Sorry.

1 box Betty Crocker Super Moist devil's food cake mix (used only for the crust)
1/2 c. butter or margarine, softened
3 pkg. (8 oz. each) cream cheese, softened
1 c. semisweet chocolate chips (6 oz) melted, cooled slightly
1/2 c. sour cream
3/4 c. sugar
1 Tbsp. red food coloring
3 eggs

Heat oven to 300 degrees Fahrenheit. 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 cake mix for filling. 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, cream cheese, chocolate, sour cream, sugar and food color with electric mixture on medium speed until smooth. Beat in eggs, one at a time, until blended. Pour over crust. Bake 1 hour 5 minutes to 1 hour 15 minutes or until edge of cheesecake is set 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door 3 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pain; remove side of pan. Store covered in frigerator.

Serves 16.

Per serving: Calories 470; total fat 29g (saturated fat 17g); sodium 470 mg; total carbohydrate 49 g; protein 6g.

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