Skip to main content

Loading component...

Loading component...

Loading component...

Loading component...

Bake Up Something Special

Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.

Red Velvet Cheesecake

Red Velvet Cheesecake

Ingredients:9
Servings:16

By Betty Crocker Kitchens(Opens in a new tab)Updated 02/27/2023

Red Velvet Cheesecake

Ingredients:9
Servings:16

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.

Pin

More About This Recipe

The name of this recipe speaks for itself; velvet perfectly describes the luscious texture and this classic cake. Traditionally the layers of red velvet cake are surrounded by cream cheese frosting, but this recipe goes a step further by including cream cheese in the cake itself. No matter which of Betty’s best red velvet recipes you’re making, the color is perfect for celebrations on Valentine’s Day or Christmas. And with just 20 minutes of prep, this recipe gives you plenty of time to organize the rest of your meal. Just make sure to explore Betty’s tips for cake making before you begin!

Red Velvet Cheesecake

Prep time:20 min
Total time:8 hr 35 min
Ingredients:9
Servings:16

Red Velvet Cheesecake

Pin

Ingredient

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

Instructions

Step 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.

Step 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.

Step 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.

Recipe Tips

If you’d prefer, the whipped topping can be spread over the top of the cheesecake.

Nutrition Facts

Nutrition facts are not available for this recipe