Red Velvet Cheesecake



– 1 package (18-1/4 ounces) red velvet cake mix
– 4 tablespoons butter, melted
– 2 packages (8 ounces each) cream cheese, softened
– 1 cup sugar
– 2 eggs
– 1/4 cup sour cream
– 1 teaspoon vanilla extract
– 2 tablespoons all-purpose flour
– 1/4 cup chopped pecans
– 1/2 cup white baking chips


1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.

2. In a medium bowl, combine cake mix and butter. Press into the bottom of the prepared pan.

3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, until blended. Beat in sour cream and vanilla extract. Beat in flour until blended.

4. Pour over cake mix in the pan. Sprinkle with pecans and baking chips.

5. Bake for 40-45 minutes or until center is set. Cool on a wire rack. Refrigerate for at least 3 hours before serving.