Ingredients
1 1/2 c. heavy cream
12 oz. cream cheese, softened
1/2 c. sugar
1 c. boxed red velvet cake mix
red food coloring
1 graham cracker crust, homemade or store-bought
1 c. heavy cream
8 oz. semisweet chocolate, chopped (or chips)
Whipped cream, for serving
Preparation
Step 1In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Add cream cheese and beat until completely smooth.Step 2Fold in sugar, red velvet cake mix, and a few drops food coloring (the color will be pink; continue adding until it’s to your liking).Step 3Pour mixture into prepared pie crust, smoothing over top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 4 hours.Step 4When ready to serve, make ganache. Heat heavy cream in a small saucepan over low heat and pour over chocolate. Let sit 3 minutes, then stir until creamy. Step 5Remove cheesecake from fridge and drizzle with ganache. Serve with whipped cream.
