Christmas Red Velvet Cheesecake Recipe

Jump to Recipe Print Recipe

Cozy Christmas Red Velvet Cheesecake Recipe, Made Simple

There’s something magical about the way red velvet and creamy cheesecake come together, especially around the holidays. This Christmas Red Velvet Cheesecake Recipe brings that warm, festive feeling right into your kitchen with each toasty, buttery bite. I love how the layers create a stunning contrast — the red cake so vivid and moist, the cheesecake silky and lush beneath a crisp, buttery crust.

Whether you’re hosting a holiday gathering or just craving a cozy treat to share with loved ones, this recipe fits beautifully. You’ll find the steps straightforward and the results impressive, even if you’re not a baking pro. Stick with me; I’ll walk you through every luscious layer and flavor nuance.

Let’s dive in and make this showstopper dessert your new festive favorite.

Ingredient Lowdown

• All-purpose flour: The backbone of the red velvet cake layers, providing structure and that tender crumb you expect.
• Unsweetened cocoa powder: Just enough to deliver the classic chocolate hint without overpowering the velvet color.
• Baking powder & baking soda: Leavening agents that create a light, airy texture.
• Salt: Balances sweetness and enhances flavor depth.
• Granulated sugar: Sweetness and moisture, keeping the cake and cheesecake layers just right.
• Vegetable oil: Keeps the red velvet moist and tender — you can substitute with a neutral oil like canola.
• Buttermilk: Adds a subtle tang and works with baking soda for lift; don’t skip it or replace with yogurt thinned with milk.
• Eggs: Bind ingredients and add richness to both layers.
• Red food coloring: Key for the signature holiday-hued cake — use gel or liquid, adjusting intensity to your liking.
• Vanilla extract: Adds warmth and rounds out flavors.
• White vinegar: Reacts with the baking soda, brightening the cake’s flavor and enhancing its tender crumb.
• Cream cheese: Essential for the luscious cheesecake layer and the frosting’s tangy balance.
• Sour cream: Keeps the cheesecake silky and smooth, also stabilizing it so it doesn’t crack.
• Unsalted butter: For a rich, creamy frosting and buttery crumb.
• Powdered sugar: Creates that smooth, sweet cream cheese frosting ideal for frosting and decorating.

Set Up for Success

Like any great baking adventure, preparation is your best friend here. Start by gathering and measuring all your ingredients — mise en place saves you from scrambling mid-bake. Preheat your oven to 350°F (175°C) for even, toasty baking. Don’t forget to grease and line your springform pan with parchment; this cheesecake is delicate, and easy release means pretty slices.

Step-by-Step: Christmas Red Velvet Cheesecake Recipe

1. Make the red velvet cake batter: In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. In a separate large bowl, beat sugar and vegetable oil until smooth. Add eggs, one at a time, then stir in buttermilk, food coloring, vanilla, and vinegar. Gradually add dry ingredients and mix until just combined. You’ll notice a silky, vibrant batter that’s ready to pour.
2. Prepare the cheesecake layer: Beat cream cheese and sugar until velvety and smooth—no lumps here! Mix in sour cream, eggs one at a time, then vanilla. The mixture should be creamy and almost glossy, hinting at that luscious cheesecake texture to come.
3. Layer the batter and cheesecake: Pour half the red velvet batter into your prepared pan and smooth it out. Gently spread the cheesecake mixture over the cake batter layer. Then, top with the remaining red velvet batter. This layering creates the stunning visual contrast when sliced.
4. Bake carefully: Place the pan in the oven at 350°F and bake for about 60 to 70 minutes. The cake layers should look set, and the cheesecake should quiver just slightly in the center—a sign of perfect doneness without dryness.
5. Cool gradually: Let your cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (overnight is best). This resting time lets the layers set fully and the flavors deepen.
6. Make the cream cheese frosting: Beat softened cream cheese and unsalted butter until fluffy. Gradually add powdered sugar and vanilla, beating until smooth and spreadable.
7. Frost and serve: Once chilled, frost the top of your cheesecake with the luscious cream cheese frosting. I love adding festive sprinkles or a dusting of cocoa powder to complete the look.

Flavor Twists for Christmas Red Velvet Cheesecake Recipe

• Add a teaspoon of ground cinnamon or nutmeg to the cake batter for warm holiday spice notes.
• Mix a tablespoon of espresso powder into the cocoa for a subtle mocha lift that complements red velvet beautifully.
• Swirl some raspberry jam or cranberry sauce through the cheesecake layer before baking for a tart contrast.
• Top with crushed peppermint candies or a drizzle of white chocolate ganache for extra festive flair.
• Use orange zest in the frosting to brighten the cream cheese with a citrusy pop.
• Try a handful of toasted pecans or walnuts sprinkled on top after frosting for crunch and warmth.

Storage & Make-Ahead Tips

• Cover tightly with plastic wrap and refrigerate your cheesecake for up to 4 days to keep it fresh and creamy.
• Freeze unfrosted cheesecake layers wrapped well in plastic and foil for up to 2 months; thaw overnight before frosting.
• For best flavor and texture, frost just before serving to avoid soggy topping.
• Reheat slices in a warm oven briefly or enjoy chilled, the taste stays rich and luscious either way.

Christmas Red Velvet Cheesecake Recipe FAQs

• Can I make this gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure it includes a binding agent like xanthan gum for best results.
• Why does the cheesecake crack sometimes? Cracking usually happens when the oven’s too hot or the cake cools too fast. Bake at the recommended temperature and let the cake cool gradually to avoid cracks.
• Can I use store-bought red velvet cake instead? You can, but layering your own batter with fresh cheesecake mixture has a better texture and flavor balance.
• How do I get the red velvet color vibrant? Use gel food coloring for richer color without thinning the batter. Sometimes you need a tablespoon or two depending on brand and intensity.
• Is it okay to skip the cream cheese frosting? Absolutely! This cheesecake is delicious on its own or with a dusting of powdered sugar or fresh berries.

Print