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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake for Festive Joy

This Christmas Red Velvet Cheesecake combines indulgent flavors and beautiful layers, making it a wonderful centerpiece for holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-purpose flour Gluten-free flour can be used for a gluten-free version.
  • 1 cup Unsweetened cocoa powder Dutch-processed cocoa offers a deeper taste.
  • 1 tbsp Baking powder Ensure freshness for optimal results.
  • 1 tsp Baking soda Keep in a cool, dry place.
  • 1 tsp Salt Kosher salt is recommended for even seasoning.
  • 1.5 cups Granulated sugar Brown sugar adds a richer flavor.
  • 1 cup Vegetable oil Unsalted butter can be swapped for greater richness.
  • 1 cup Buttermilk Mix milk with lemon juice as a substitute.
  • 2 large Large eggs Room temperature eggs mix better.
  • 1 tbsp Red food coloring Gel food coloring is best for texture.
  • 1 tbsp Vanilla extract Opt for pure vanilla for the best quality.
  • 1 tbsp White vinegar Lemon juice is a great alternative.
For the Cheesecake Layer
  • 16 oz Cream cheese Two types for filling and frosting.
  • 1 cup Granulated sugar Sweetens the cheesecake filling.
  • 1 cup Sour cream Greek yogurt can be a good substitute.
For the Frosting
  • 8 oz Unsalted butter Use at room temperature.
  • 4 cups Powdered sugar Adds sweetness and stability.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring Cups
  • Springform Pan
  • Cake pans
  • spatula
  • oven
  • Cooling Rack

Method
 

Cake Layers
  1. In a large mixing bowl, whisk together your dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, mix granulated sugar, vegetable oil, buttermilk, large eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  4. Carefully divide the batter into greased cake pans and bake at 350°F for 25–30 minutes, or until a toothpick inserted comes out clean.
  5. Allow the layers to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.
Cheesecake Layer
  1. In a large bowl, beat the two types of cream cheese and granulated sugar together until the mixture is smooth and creamy.
  2. Add sour cream, eggs, and vanilla extract to the mixture and blend until fully incorporated.
  3. Pour the cheesecake batter into a prepared springform pan and bake at 325°F for about 60 minutes, or until the center is set but still slightly jiggles.
  4. Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually to prevent cracking.
Frosting
  1. In a clean mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
  2. Gradually add powdered sugar and vanilla extract, mixing on medium speed until the frosting becomes light and fluffy.
Assemble the Cheesecake
  1. Place one red velvet cake layer on a serving plate.
  2. Top it with a layer of the creamy cheesecake and then add the second red velvet layer on top.
  3. Generously frost the top and sides of the cheesecake with the prepared cream cheese frosting.
  4. Feel free to decorate the top with festive touches if desired.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 120mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for best blending and texture. Customize with toppings like crushed peppermint or whipped cream.

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