Red Velvet Cheesecake

Popular
Health score
1%
Red Velvet Cheesecake
515 min.
16
453kcal

Suggestions


Indulge in the decadent delight of Red Velvet Cheesecake, a dessert that beautifully marries the rich flavors of classic red velvet cake with the creamy, luscious texture of cheesecake. This show-stopping dessert is perfect for any occasion, whether you're celebrating a birthday, hosting a holiday gathering, or simply treating yourself to something special. With its vibrant red hue and velvety smoothness, this cheesecake is not only a feast for the taste buds but also a visual masterpiece that will impress your guests.

What makes this recipe truly irresistible is the combination of a buttery chocolate cake crust and a creamy filling that features cream cheese, sour cream, and a hint of semisweet chocolate. The addition of red food coloring gives it that iconic look, while the Cool Whip topping adds a light and fluffy finish. Each slice is a harmonious blend of flavors and textures, making it a delightful end to any meal.

Although it requires some time to prepare and chill, the end result is well worth the wait. With 16 servings, this Red Velvet Cheesecake is perfect for sharing, ensuring that everyone gets to enjoy a slice of this heavenly dessert. So, roll up your sleeves and get ready to create a dessert that will leave a lasting impression on all who taste it!

Ingredients

  • box duncan hines devil's food cake 
  • 0.5 cup butter softened
  • 24 oz cream cheese softened
  • oz semi chocolate chips cooled melted
  • 0.5 cup cream sour
  • 0.8 cup sugar 
  • tablespoon food coloring red
  •  eggs 
  • cups cool whip frozen thawed

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • aluminum foil
  • spatula
  • springform pan

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.
  3. Pour over crust.
  4. 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.
  5. 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.

Nutrition Facts

Calories453kcal
Protein5.5%
Fat60.39%
Carbs34.11%

Properties

Glycemic Index
6.07
Glycemic Load
7.18
Inflammation Score
-6
Nutrition Score
7.8917390875842%

Nutrients percent of daily need

Calories:453.04kcal
22.65%
Fat:31.3g
48.16%
Saturated Fat:14.25g
89.07%
Carbohydrates:39.77g
13.26%
Net Carbohydrates:38.23g
13.9%
Sugar:26.97g
29.97%
Cholesterol:80.02mg
26.67%
Sodium:445.02mg
19.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:12.11mg
4.04%
Protein:6.42g
12.84%
Vitamin A:936.7IU
18.73%
Phosphorus:175.85mg
17.58%
Selenium:11.03µg
15.76%
Vitamin B2:0.26mg
15.2%
Copper:0.26mg
12.9%
Iron:2.09mg
11.61%
Calcium:112.57mg
11.26%
Manganese:0.21mg
10.46%
Magnesium:37.9mg
9.47%
Vitamin E:1.07mg
7.14%
Potassium:239.17mg
6.83%
Folate:26.54µg
6.64%
Fiber:1.54g
6.14%
Zinc:0.87mg
5.8%
Vitamin B12:0.35µg
5.78%
Vitamin B1:0.08mg
5.23%
Vitamin B5:0.47mg
4.68%
Vitamin B6:0.07mg
3.35%
Vitamin B3:0.61mg
3.04%
Vitamin K:2.85µg
2.71%
Vitamin D:0.17µg
1.1%