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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake for Your Holiday Table

This Christmas Red Velvet Cheesecake combines rich cheesecake layers with a velvety red velvet base, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 cup unsweetened cocoa powder ensure it’s high-quality for the best results
  • 1 teaspoon baking powder use fresh for optimal lift
  • 1 teaspoon baking soda use fresh for optimal lift
  • 1 teaspoon salt enhances flavor
  • 1.5 cups granulated sugar sweetens the cake and contributes to its texture
  • 1 cup vegetable oil can be swapped with melted coconut oil for a twist
  • 1 cup buttermilk can be replaced with milk mixed with vinegar if needed
  • 2 large eggs make sure they’re at room temperature
  • 2 tablespoons red food coloring gel food coloring is recommended for the brightest color
  • 1 teaspoon vanilla extract use pure vanilla for the best taste
  • 1 teaspoon white vinegar reacts with baking soda for a lighter texture
For the Cheesecake Layer
  • 16 ounces cream cheese ensure it's softened for easier mixing
  • 1 cup sour cream Greek yogurt can be used as a substitute
  • 0.75 cups granulated sugar balances flavors
  • 2 large eggs use fresh eggs for the best results
  • 1 teaspoon vanilla extract opt for pure vanilla for an authentic taste
For the Frosting
  • 8 ounces unsalted butter must be softened for easy mixing
  • 8 ounces cream cheese ensure it's at room temperature for smooth blending
  • 3 cups powdered sugar sift before measuring to prevent lumps
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • electric mixer
  • Measuring Cups
  • Measuring Spoons
  • 9-inch round cake pans
  • springform pan
  • spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, combine granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. Mix until well combined.
  3. Gradually add the dry ingredients, stirring gently until just combined.
  4. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Divide the red velvet batter evenly between the pans.
  5. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely.
  6. In a mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, sour cream, eggs, and vanilla extract, mixing until creamy.
  7. Preheat your oven to 325°F (160°C). Place one cooled red velvet layer in the center of a springform pan.
  8. Pour the cheesecake layer over the top and bake for 45 minutes, until set around the edges.
  9. Turn off the oven and let cheesecake cool in the oven with the door ajar for about an hour.
  10. For the frosting, combine softened butter and cream cheese. Beat until light and fluffy, then gradually add powdered sugar and vanilla extract.
  11. Spread frosting over the top and sides of the cheesecake. Chill in the refrigerator for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 7gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 800IUCalcium: 50mgIron: 1.5mg

Notes

Allow the cake layers to cool completely before frosting to ensure a beautiful presentation.

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