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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake for Holiday Joy

This Christmas Red Velvet Cheesecake combines rich flavors and festive colors, making it the perfect centerpiece for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 3 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-purpose flour Feel free to use gluten-free flour for a suitable alternative.
  • 1 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda Don't skip this!
  • 1 teaspoon Salt Enhances flavors.
  • 1.5 cups Granulated sugar Coconut sugar can be substituted.
  • 0.5 cup Vegetable oil Melted butter can provide a denser texture.
  • 1 cup Buttermilk Regular milk with vinegar is a great substitute.
  • 2 large Eggs An egg replacer works for a vegan variant.
  • 1 tablespoon Red food coloring Gel food coloring yields the best results.
  • 1 teaspoon Vanilla extract Introduces depth.
  • 1 teaspoon White vinegar Enhances red color.
For the Cheesecake Layer
  • 16 ounces Cream cheese Provides creaminess.
  • 0.5 cup Sour cream Greek yogurt can lighten it up.
For the Frosting
  • 0.5 cup Unsalted butter Used for a smooth frosting texture.
  • 4 cups Powdered sugar Sweetens frosting.

Equipment

  • Mixing Bowls
  • Whisk
  • springform pan
  • Cake Pans
  • Oven
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, blend the sugar, oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth. Gradually mix the dry ingredients into the wet mixture until just combined.
  2. Preheat the oven to 350°F (175°C) and grease the cake pans. Pour the batter evenly between the prepared pans and bake for 25-30 minutes. Allow to cool for 10 minutes before transferring to wire racks.
  3. Reduce the oven temperature to 325°F (163°C). In a mixing bowl, beat the cream cheese, sugar, sour cream, eggs, and vanilla until creamy. Pour into a greased springform pan and bake for 50-60 minutes, until edges are slightly puffed and center is wobbly. Cool in the oven for 1 hour then refrigerate.
  4. For the frosting, whip the softened cream cheese and butter until fluffy. Gradually add powdered sugar and remaining vanilla, mixing until smooth. Layer the red velvet cake and cheesecake, frosting between and on top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 52gProtein: 6gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 350mgPotassium: 290mgFiber: 2gSugar: 30gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Use gel food coloring for the best color and ensure ingredients are at room temperature for a smooth batter. Refrigerate the cheesecake layer before assembly for best results.

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