Red Velvet Cheesecake - Kraft Recipes Top
Comida Kraft
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Red Velvet Cheesecake

Prep Time
20
min.
Total Time
1
hr.
35
min.
Servings

16 servings

They love red velvet cake. They love cheesecake. So it stands to reason that this delish Red Velvet Cheesecake would be a sure winner, don't you think?

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix crumbs and butter, then press firmly onto bottom of 9-inch springform pan. Bake for 10 minutes.
  • With an electric mixer, beat the cream cheese and sugar at medium speed until the mixture is smooth.
  • Add chocolate gradually and continue mixing with hand mixer until everything is well incorporated.
  • Clean the edges of the mixing bowl with a rubber spatula then begin to add the eggs one at a time. Mix everything well.
  • Then, add the milk, vanilla, food coloring, and mix well again. Pour mixture into the baking pan and bake 1 hour and 15 minutes. Once it´s baked cover and refrigerate for at least one hour.
  • Optional: Just before serving decorate with strawberries.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this cheesecake your loved ones.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 270
Total fat 17g
Saturated fat 10g
Cholesterol 65mg
Sodium 200mg
Carbohydrate 24g
Sugars 18g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from ingredents not right In the mixing together it states that you mix cream cheese and sugar together. there is not sugar listed. I add 2/3 cup of sugar to it and am currently hoping for the best because I was in the middle of the recipe when I realized it.
Date published: 2017-10-14
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