Name: Christmas Red Velvet Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: PT-491238H34M17S
Cuisine: American
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; 1/2 cup granulated sugar; 1/2 cup sour cream; 2 large eggs; 1 tsp vanilla extract; 8 oz cream cheese; 1/2 cup unsalted butter; 3 cups powdered sugar; 1 tsp vanilla extract

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

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.

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.

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.

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.

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.

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.