- 16
Ingredients
- 1 box 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
Preparation
Step 1
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.
If you’d prefer, the whipped topping can be spread over the top of the cheesecake.
Serves 16
Serving Size: 1 Serving Calories450 ( Calories from Fat260), Total Fat29g (Saturated Fat17g, Trans Fat1/2g ), Cholesterol105mg Sodium420mg Total Carbohydrate42g (Dietary Fiber1g Sugars30g ), Protein6g