Print

Christmas Red Velvet Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 74 reviews

Celebrate the holidays with this luscious Christmas Red Velvet Cheesecake, featuring moist red velvet cake layers paired with a creamy cheesecake filling and topped with smooth cream cheese frosting. This festive dessert combines classic flavors and textures, perfect for sharing with family and friends during the holiday season.

Ingredients

Red Velvet Cake Layers:

  • 2 1/2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1–2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Cheesecake Layer:

  • 16 oz cream cheese
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract

Cream Cheese Frosting:

  • 8 oz cream cheese
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Red Velvet Cake Batter: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  2. Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the red velvet batter evenly between the pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely in the pans on a wire rack.
  3. Make the Cheesecake Layer: In a mixing bowl, beat the cream cheese until smooth and creamy. Add sugar, sour cream, eggs, and vanilla extract, and mix until fully combined and smooth. Be careful not to overbeat to prevent cracks during baking.
  4. Assemble the Cheesecake: Once the red velvet cake layers are completely cooled, place one cake layer in the bottom of a springform pan or cake ring. Pour half of the cheesecake batter over the cake layer, smoothing the surface gently. Layer the second red velvet cake on top, then pour the remaining cheesecake batter over it. Tap the pan lightly to release any air bubbles.
  5. Bake the Red Velvet Cheesecake: Preheat the oven to 325°F (163°C). Place the assembled cake into the oven and bake for approximately 45-55 minutes, or until the cheesecake layer is set but still slightly jiggly in the center. Remove from the oven and let cool at room temperature, then refrigerate for at least 4 hours or overnight to allow it to fully set.
  6. Prepare the Cream Cheese Frosting: Beat together the cream cheese and unsalted butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, mixing well until the frosting is fluffy and spreadable.
  7. Frost and Serve: Remove the cheesecake from the springform pan. Spread the cream cheese frosting evenly over the top and sides of the cheesecake. Decorate as desired and slice to serve chilled. Enjoy your festive Christmas Red Velvet Cheesecake!

Notes

  • Ensure all ingredients, especially cream cheese and butter, are at room temperature for best mixing results.
  • Do not overmix the batter to maintain a tender cake texture.
  • Using a water bath while baking the cheesecake can help prevent cracking, but it is optional.
  • Refrigerate the cheesecake overnight for best flavor and texture.
  • Red food coloring amount can be adjusted depending on desired intensity of red.
  • Allow cheesecake to come to room temperature for about 20 minutes before serving for easier slicing.

Find it online: https://crispcharm.com/christmas-red-velvet-cheesecake-recipe/