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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake for Holiday Cheers

Enjoy a festive Christmas Red Velvet Cheesecake that delights with its rich flavor and stunning appearance, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 cup unsweetened cocoa powder use Dutch-processed for darker texture
  • 1 teaspoon baking powder ensure freshness
  • 1 teaspoon baking soda ensure freshness
  • 1 teaspoon salt a pinch of sea salt can elevate taste
  • 1 cup granulated sugar can substitute with coconut sugar
  • 1 cup vegetable oil can replace with melted coconut oil
  • 1 cup buttermilk or milk mixed with vinegar or lemon juice
  • 2 large eggs for vegan alternative, use flax eggs
  • 1 tablespoon red food coloring gel food coloring is recommended
  • 1 teaspoon vanilla extract using real vanilla enhances taste
  • 1 tablespoon white vinegar can use lemon juice as alternative
For the Cheesecake Layer
  • 16 oz cream cheese ensure it's at room temperature
  • 1 cup sour cream Greek yogurt can be substituted
  • 2 large eggs for vegan alternative, use tofu or flax eggs
  • 1 cup granulated sugar mix well for a smooth texture
  • 1 teaspoon vanilla extract using pure extract elevates taste
For the Frosting
  • 1 cup unsalted butter always use unsalted to control salt
  • 8 oz cream cheese make sure it’s soft for easy blending
  • 4 cups powdered sugar sift for a lump-free finish

Equipment

  • 9-inch round baking pan
  • mixing bowl
  • Whisk
  • spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your two 9-inch round baking pans by greasing them and lining the bottoms with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
  2. In a separate bowl, combine granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Beat the mixture until smooth and well combined.
  3. Gradually add the dry ingredients to the wet ingredients, gently folding until just combined.
  4. Pour the batter evenly into the prepared pans and bake for 25-30 minutes. Check for doneness with a toothpick.
  5. In a mixing bowl, beat together cream cheese, sour cream, granulated sugar, eggs, and vanilla extract until smooth and creamy.
  6. Pour the cheesecake mixture over the cooled red velvet cake layers. Bake again for 25-30 minutes, or until set around the edges.
  7. While the cheesecake cools, whip cream cheese with unsalted butter and powdered sugar until light and fluffy. Add vanilla extract and continue beating.
  8. Once the cheesecake is cooled, frost the top generously with your cream cheese frosting.
  9. Chill the cheesecake in the refrigerator for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for optimal mixing. Pay attention to doneness while baking with the toothpick test.

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