Name: Christmas Red Velvet Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: PT-491241H12M35S
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

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Introduction

This Christmas Red Velvet Cheesecake combines the rich, festive flavors of red velvet cake with a creamy cheesecake center and smooth cream cheese frosting. It’s an impressive dessert perfect for holiday celebrations that’s sure to delight your guests.

The image shows a three-layer round cake placed on an ornate cake stand with a white marbled texture underneath. The bottom layer is dark red with a soft crumb texture, the middle layer is thick and creamy white, and the top layer is another dark red crumb layer. On top of the cake, there are swirls of smooth white cream evenly spaced around the edge, each swirl topped with small red berries and tiny green Christmas tree-shaped decorations. The cake is lightly dusted with powdered sugar, adding a soft frosty look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 325°F (163°C). Prepare the cheesecake layer by beating cream cheese, granulated sugar, sour cream, eggs, and vanilla extract until smooth. Pour into a greased or lined springform pan and bake for 40–45 minutes, until set but slightly jiggly in the center. Allow to cool, then chill in the refrigerator.
Step 2: Increase oven temperature to 350°F (177°C). For the red velvet cake, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Gradually mix the dry ingredients into the wet ingredients until smooth.
Step 3: Divide the red velvet batter evenly between two cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely on a wire rack.
Step 4: Make the cream cheese frosting by beating together cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until smooth and fluffy.
Step 5: To assemble, place one red velvet cake layer on a serving plate. Add the chilled cheesecake layer on top, then the second red velvet cake layer. Cover the entire cake with the cream cheese frosting, smoothing it evenly over the top and sides.
Step 6: Chill the assembled cake in the refrigerator for at least 1 hour before serving to let the flavors meld and the frosting set.

Tips & Variations

Use room temperature ingredients for smoother batters and frosting.
To enhance the red color, add red food coloring gradually until you reach your preferred shade.
For a festive touch, garnish the frosting with white chocolate shavings or fresh cranberries.
Make the cheesecake layer ahead and freeze it to save time on the day of assembly.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap tightly with plastic wrap before placing in an airtight container. When ready to serve, bring to room temperature for about 30 minutes for the best texture. Leftover slices can be frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a round cake with three visible layers. The bottom and middle layers are thick and dark red with a coarse texture, while the two cream-colored layers between and on top of the red layers are smooth and soft. The cake is decorated on top with evenly spaced swirls of white cream, small red berries, and tiny green Christmas tree shapes, giving a festive look. The background and surface are a white marbled texture, and the cake is set on a rustic brown stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk adds acidity that reacts with the baking soda for the cake’s tender crumb and flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Is it necessary to chill the cheesecake layer before assembling?

Yes, chilling the cheesecake layer helps it set firmly, which makes assembly easier and prevents the cheesecake from mixing with the cake layers or frosting. It also improves the texture and overall stability of the finished cake.