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Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake for a Festive Holiday Treat

Celebrate the holidays with this beautiful Christmas Red Velvet Cheesecake that combines rich red velvet cake and creamy cheesecake layers.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 2 hours
Total Time 4 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour Substitute with gluten-free flour blends for a gluten-free version.
  • 2 tablespoons unsweetened cocoa powder High-quality cocoa is recommended for the best results.
  • 1 teaspoon baking powder Always check for freshness.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 0.5 teaspoon salt Balances sweetness.
  • 1 cup granulated sugar Adjust to taste if desired.
  • 1 cup vegetable oil Can be swapped with melted coconut oil.
  • 1 cup buttermilk Milk mixed with vinegar can be used in a pinch.
  • 2 large eggs Use flax eggs for a vegan alternative.
  • 2 tablespoons red food coloring Gel food coloring is recommended.
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar Helps create a lighter texture.
For the Cheesecake Layer
  • 16 ounces cream cheese Using full-fat cream cheese offers richer flavor.
  • 0.75 cup sour cream Greek yogurt is a great substitute.
  • 0.5 cup unsalted butter Vegan butter can be used for a dairy-free version.
  • 4 cups powdered sugar Sifted for best results.

Equipment

  • Mixing Bowls
  • whisk
  • Cake pans
  • springform pan
  • electric mixer
  • measuring cups
  • measuring spoons
  • spatula
  • Wire racks

Method
 

Step‑by‑Step Instructions for Christmas Red Velvet Cheesecake
  1. In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. In another bowl, combine 1 cup of granulated sugar, 1 cup of vegetable oil, 1 cup of buttermilk, 2 large eggs, 2 tablespoons of red food coloring, 2 teaspoons of vanilla extract, and 1 teaspoon of white vinegar. Mix until smooth, then gradually add the dry ingredients and stir until just combined.
  2. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Pour the prepared red velvet batter evenly into the pans, smoothing the tops as needed. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  3. In a large mixing bowl, beat 16 ounces of cream cheese and ¾ cup of granulated sugar on medium speed until smooth and creamy. Add 1 cup of sour cream, 2 large eggs, and 1 teaspoon of vanilla extract, mixing until fully combined and no lumps remain.
  4. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Pour the cheesecake filling into the prepared pan and spread it evenly. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually.
  5. Once all the layers are completely cooled, place one red velvet layer on a serving plate. Carefully remove the cheesecake layer from the springform pan and set it on top of the first cake layer. Finish by placing the second red velvet layer on top.
  6. In a mixing bowl, whip ½ cup unsalted butter and 1 teaspoon vanilla extract until creamy and smooth. Gradually add in 4 cups sifted powdered sugar, mixing until fluffy and well combined. Use this frosting to coat the top and sides of the cheesecake.
  7. Refrigerate the frosted cake for at least 2 hours to allow it to set properly. Once chilled, slice the cake and serve to your holiday guests.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 40gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure that cream cheese and eggs are at room temperature for a smooth filling. Use gel food coloring for the dye without affecting texture. Refrigerate overnight for flavors to meld.

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