Valentine's Day Recipes

Red Velvet Cheesecake

Try this delicious Red Velvet Cheesecake that's decorated with whipped topping - a must for all chocolate lovers.

Red Velvet Cheesecake

Prep: 20 min | Servings: 16

Ingredients

  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® devil’s food cake mix*
  • 1/2 cup butter, softened
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup semisweet chocolate chips (6 ounces), 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

Instructions

  1. Heat oven to 300 degrees F. Wrap outside bottom and side of a 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.
  2. In a 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.
  3. In a 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.
  4. Bake for 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 for 30 minutes.
  5. Remove from oven and cool in pan on cooling rack 30 minutes.
  6. Refrigerate 6 hours or overnight. Run small metal spatula around edge of pan; remove side of pan.
  7. Pipe whipped topping around outer edge of cheesecake.
  8. Store covered in refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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

Nutrition

Per serving: Calories 450 (Calories from Fat 260), Total Fa 29g (Saturated Fat 17g, Trans Fa 1/2g), Cholesterol 105mg Sodium 420mg Total Carbohydrate 42g (Dietary Fiber 1g Sugars 30g ), Protein 6g

% Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 10%; Iron 10% (based on a 2,000 calorie diet)
Exchanges: 2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat
Carbohydrate Choices: 3

Recipe and photo used with permission from: Betty Crocker Kitchens


God's Rainbow - Noahic Covenant