Christmas Red Velvet Cheesecake Recipe

Introduction

This Christmas Red Velvet Cheesecake is a festive treat combining rich, moist red velvet cake with a luscious, creamy cheesecake layer. Topped with smooth cream cheese frosting, it’s perfect for holiday gatherings or any special occasion.

Ingredients

• 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
• 16 oz cream cheese (for cheesecake layer)
• 1/2 cup granulated sugar (for cheesecake layer)
• 1/2 cup sour cream
• 2 large eggs (for cheesecake layer)
• 1 tsp vanilla extract (for cheesecake layer)
• 8 oz cream cheese (for frosting)
• 1/2 cup unsalted butter
• 3 cups powdered sugar
• 1 tsp vanilla extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 325°F. Prepare the cheesecake layer by beating 16 oz cream cheese with 1/2 cup sugar, 1/2 cup sour cream, 2 eggs, and 1 tsp vanilla extract until smooth. Pour into a springform pan and bake for 40–45 minutes. Once done, let it chill completely.
2. Step 2: Increase oven temperature to 350°F. For the red velvet cake layers, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix 1 3/4 cups sugar, vegetable oil, buttermilk, 2 eggs, red food coloring, 1 tsp vanilla, and vinegar until combined. Gradually add dry ingredients to wet ingredients. Divide batter between cake pans and bake for 25–30 minutes. Cool completely.
3. Step 3: Prepare the cream cheese frosting by beating 8 oz cream cheese and 1/2 cup butter until creamy. Gradually add powdered sugar and 1 tsp vanilla extract, mixing until smooth.
4. Step 4: Assemble the cake by placing one red velvet cake layer on a serving plate. Add the chilled cheesecake layer on top, followed by the second red velvet cake layer. Cover the entire cake with cream cheese frosting.
5. Step 5: Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and frosting to set.

Tips & Variations

• Use room temperature ingredients for smoother batter and frosting.
• For extra red velvet flavor, add a teaspoon of espresso powder to the batter.
• Substitute sour cream in the cheesecake layer with Greek yogurt for a tangier taste.
• Decorate the top with fresh cranberries or edible holly leaves for a festive touch.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for about 20 minutes for the best flavor and texture. The cake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without red food coloring?

Yes, you can omit the red food coloring, but the cake will lose its traditional vibrant red hue and appear more like a chocolate cheesecake. For a natural alternative, consider using beet juice as a substitute.

How do I prevent the cheesecake layer from cracking?

To avoid cracks, bake the cheesecake layer at a low temperature (325°F) and avoid overbaking. Allow it to cool gradually in the oven with the door slightly open once baking is complete. Also, ensure all ingredients are well combined and room temperature before baking.

Christmas Red Velvet Cheesecake Recipe

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★★★★★

4.9 from 271 reviews

• Author: Rafael
• Total Time: 2 hours 45 minutes including chilling and cooling
• Yield: 12 servings 1x

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Description

This festive Christmas Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant flavor of red velvet cake layers, all topped with a smooth cream cheese frosting. It’s a show-stopping dessert perfect for holiday celebrations.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Bake the Cheesecake Layer: Preheat your oven to 325°F (163°C). Prepare the cheesecake batter by blending cream cheese, sugar, sour cream, eggs, and vanilla until smooth. Pour into a greased or parchment-lined pan and bake for 40 to 45 minutes until set. Remove from oven and chill thoroughly before assembly.
2. Prepare the Red Velvet Cake Layers: Increase oven temperature to 350°F (177°C). In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Combine wet and dry ingredients until smooth. Pour batter into cake pans and bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow layers to cool completely.
3. Make the Cream Cheese Frosting: Beat together softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until the mixture is creamy and smooth, free of lumps.
4. Assemble the Cake: Start with one red velvet cake layer on your serving plate, spread an even layer of cheesecake on top, then add the second red velvet cake layer. Use the cream cheese frosting to cover the top and sides of the assembled cake, smoothing it out for a polished finish.
5. Chill and Serve: Refrigerate the completed cake for at least 1 hour to set the frosting and meld the flavors. Serve chilled for the best taste and texture.

Notes

• Make sure all dairy ingredients are at room temperature before mixing to ensure a smooth batter and frosting.
• Use room temperature cream cheese and butter for the frosting to avoid lumps.
• Chilling the cheesecake layer fully before assembly prevents mixing layers during cake stacking.
• Adjust red food coloring according to desired color intensity for the red velvet layers.
• This cake is best served within 2 days and kept refrigerated.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas cake, Red velvet cheesecake, holiday dessert, cream cheese frosting, red velvet cake