If you’re looking to wow your family and friends with a show-stopping dessert this season, this Christmas Red Velvet Cheesecake – A Festive and Delicious Holiday Dessert Recipe is exactly what you need. Imagine the rich, velvety layers of classic red velvet cake paired with the creamy, dreamy softness of cheesecake, all topped with luscious cream cheese frosting that perfectly balances sweetness with a tangy bite. This dessert is not just a treat for the taste buds but also a feast for the eyes, bursting with festive colors and holiday cheer that will make your celebrations extra special.
Ingredients You’ll Need
These ingredients are surprisingly straightforward, yet each one plays a crucial role in achieving that perfect texture, flavor, and vibrant red hue that makes this Christmas Red Velvet Cheesecake – A Festive and Delicious Holiday Dessert Recipe so unforgettable.
- 2 1/2 cups all-purpose flour: The sturdy base for the cake layer that holds everything together beautifully.
- 2 tablespoons unsweetened cocoa powder: Adds the subtle chocolate undertone essential to classic red velvet flavor.
- 1 teaspoon baking soda: Helps the cake rise and stay tender.
- 1/2 teaspoon salt: Balances the sweetness and enhances other flavors.
- 1 cup buttermilk (or milk + 1 tablespoon vinegar): Contributes to moistness and tender crumb with a slight tang.
- 1 tablespoon white vinegar: Reacts with baking soda to give red velvet its distinct texture.
- 1 teaspoon vanilla extract: Brings warmth and depth to both cake and cheesecake layers.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake layer.
- 1 1/2 cups granulated sugar (cake layer): Sweetens the cake perfectly without overpowering.
- 2 large eggs (cake layer): Bind ingredients and assist in creating a light texture.
- 2 tablespoons red food coloring: The secret to that stunning festive red color everyone loves.
- 3 (8 oz) packages cream cheese, softened: The star ingredient for the luscious cheesecake filling.
- 1 cup granulated sugar (cheesecake): Sweetens the creamy cheesecake filling elegantly.
- 3 large eggs (cheesecake): Ensure the filling sets nicely and stays creamy.
- 1 cup sour cream: Adds tang and smoothness to the cheesecake layer.
- 1/4 cup all-purpose flour (cheesecake): Stabilizes the cheesecake filling, preventing cracks.
- 8 oz cream cheese, softened (frosting): Makes the cream cheese frosting thick and indulgent.
- 1/4 cup unsalted butter, softened (frosting): Adds creaminess and helps frosting spread easily.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 1 teaspoon vanilla extract (frosting): Infuses the frosting with comforting flavor.
- 2-3 tablespoons heavy cream: Adjusts frosting consistency for easy spreading and luscious texture.
How to Make Christmas Red Velvet Cheesecake – A Festive and Delicious Holiday Dessert Recipe
Step 1: Prepare the Red Velvet Cake Base
Start by preheating your oven to a warm 350°F (175°C) and get your 9-inch springform pan ready by greasing and flouring it. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, setting this dry mix aside. In a larger bowl, cream the softened butter and sugar until light and fluffy, then beat in the eggs one at a time so everything melds together smoothly. Now comes the exciting bit: stir in vanilla, that brilliant red food coloring, buttermilk, and vinegar. Gradually add your dry ingredients and mix just until combined to keep the cake tender. Pour this gorgeous red batter into your pan and bake it for about 25 to 30 minutes. When it’s done and smells heavenly, let it cool completely before moving on.
Step 2: Make the Cheesecake Filling
While your red velvet cake cools, it’s time to whip up that dreamy cheesecake filling. Use a large bowl to beat the softened cream cheese with sugar until irresistibly smooth. Add in the vanilla extract and sour cream, and then beat in the eggs one by one, ensuring everything is silky and well blended. Stir in the flour last; this little touch helps your cheesecake keep its shape and texture. This filling will soon become the star that blankets the cake.
Step 3: Combine Cake and Cheesecake Layers
Once your red velvet cake is completely cooled, pour the luscious cheesecake filling over it right in the springform pan. Smooth it out with a spatula for an even finish, then pop it back into the oven at 350°F to bake for about 50 to 60 minutes. After baking, give it a gentle cool-down by leaving the oven door slightly open for an hour to avoid cracks. Complete the cooling on the countertop, then chill your masterpiece in the fridge for at least 4 hours or overnight. Patience here rewards you with the best texture and flavor marriage.
Step 4: Prepare the Cream Cheese Frosting
Next up is the frosting, where cream cheese and softened butter come together for a rich, smooth blend. Gradually add powdered sugar to this mixture, beating until fluffy and sweet. Stir in vanilla extract and a couple of tablespoons of heavy cream, adjusting with more cream if needed, to reach that perfect spreadable consistency. This frosting will crown your cheesecake with festive elegance.
Step 5: Frost and Decorate
After your cheesecake is thoroughly chilled, spread the cream cheese frosting lovingly over the top. Now you can get playful and festive by garnishing with red and green sprinkles, fresh mint leaves, or bright berries—any touches that make it feel truly holiday-ready. Then slice it up and get ready for compliments galore because this Christmas Red Velvet Cheesecake – A Festive and Delicious Holiday Dessert Recipe is pure celebration on a plate.
How to Serve Christmas Red Velvet Cheesecake – A Festive and Delicious Holiday Dessert Recipe
Garnishes
Simple garnishes not only add festive flair but also a fresh, vibrant contrast to the rich cake. Try sprinkling crushed peppermint candy, adding fresh raspberries, or decorating with edible gold dust to elevate presentation and flavor. Mint sprigs can also bring a lovely aroma that complements the cheesecake’s tangy richness.
Side Dishes
Pairing this dessert with light sides can create a balanced holiday menu. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream works wonders for those who want an extra creamy bite. Alternatively, serve alongside spiced fruit compotes or a warm cup of cinnamon-spiced tea or coffee to complete a cozy holiday experience.
Creative Ways to Present
For a real wow factor, serve this cheesecake as individual mini cakes in clear glasses or mason jars layered with crumbled cake bits and frosting. You could also arrange slices on a festive platter with edible flowers or pomegranate seeds for jewel-like pops of color. Holiday-themed cake toppers or ribbons around the pan add a charming touch when presenting to guests.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the fridge for up to 5 days when tightly covered. Use plastic wrap or an airtight container to preserve moisture and prevent it from picking up other flavors. Leftover slices are an easy grab-and-go treat to enjoy throughout the week.
Freezing
If you want to prepare ahead or save some for later, freeze the cheesecake without the frosting wrapped tightly in plastic wrap and foil. It can last up to 2 months in the freezer. When ready to serve, thaw overnight in the fridge and then add fresh frosting on top for the best texture.
Reheating
This cheesecake is usually served chilled, but if you prefer it slightly warmer, let it sit at room temperature for 30 minutes. Avoid microwaving, which can make the texture grainy. Just gentle warming brings out the flavors and silky texture perfectly.
FAQs
Can I use natural food coloring instead of red food coloring?
Absolutely! Beet juice or powdered beetroot are great natural alternatives that provide a beautiful red tint, though the intensity might be a bit milder. Just adjust quantities for your desired shade.
What if I don’t have buttermilk on hand?
No worries! Simply mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using. This homemade substitute works perfectly for this recipe.
How do I prevent cracks in the cheesecake layer?
Maintaining even oven temperature, avoiding overbaking, and letting the cheesecake cool slowly with the oven door ajar help prevent cracks. Adding sour cream and a little flour to the filling, as this recipe does, also adds stability.
Can I make this recipe gluten-free?
Yes! Substitute the regular flour with a gluten-free all-purpose flour blend that includes xanthan gum for structure. Make sure your cocoa powder and all other ingredients are labeled gluten-free.
Is it possible to make this dessert ahead of time for a party?
Definitely. In fact, the flavors deepen and texture improves when chilled overnight, making it an ideal make-ahead dessert. Just keep it refrigerated and frost it a few hours before serving for the freshest look.
Final Thoughts
This Christmas Red Velvet Cheesecake – A Festive and Delicious Holiday Dessert Recipe is truly a holiday gem that combines two beloved desserts into one unforgettable experience. Whether you’re a seasoned baker or a holiday newbie, the joy of slicing into this vibrant, creamy beauty and sharing it with loved ones is unbeatable. So go ahead, give it a try, and create a memorable centerpiece that will definitely become your new seasonal favorite!
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Christmas Red Velvet Cheesecake – A Festive and Delicious Holiday Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Christmas Red Velvet Cheesecake combines the rich, moist flavors of classic red velvet cake with a creamy, smooth cheesecake layer, all topped with a luscious cream cheese frosting. Perfect for festive holiday celebrations, this dessert is both visually stunning and delightfully delicious.
Ingredients
Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons red food coloring (or as needed for a vibrant red color)
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Prepare Red Velvet Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream together butter and sugar using an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, red food coloring, buttermilk, and vinegar. Gradually add the dry ingredients and mix until just combined. Pour the batter into the prepared pan.
- Bake Red Velvet Cake: Bake the red velvet cake layer for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add vanilla extract and sour cream and beat to combine. Add eggs one at a time, mixing well after each. Stir in the flour and mix until smooth.
- Add Cheesecake Layer: Once the red velvet cake has completely cooled, pour the cheesecake filling over the cake layer in the springform pan. Smooth the top with a spatula to ensure even layering.
- Bake Cheesecake: Bake at 350°F (175°C) for 50-60 minutes, or until the edges are set but the center slightly jiggles when shaken. After baking, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually, avoiding cracks. Then remove and cool completely at room temperature. Chill in the refrigerator for at least 4 hours or overnight for best results.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and 2-3 tablespoons of heavy cream until desired frosting consistency is achieved.
- Frost and Decorate: Once the cheesecake is fully chilled, spread the cream cheese frosting evenly over the top. Decorate with festive red and green sprinkles, fresh mint leaves, or berries as desired. Slice and serve your beautiful Christmas Red Velvet Cheesecake.
Notes
- Make sure all cream cheese and butter are softened to room temperature for a smooth cheesecake and frosting.
- To prevent cracks in the cheesecake, cool it slowly inside the oven with the door ajar after baking.
- You can substitute buttermilk with milk and 1 tablespoon vinegar if buttermilk is unavailable.
- Use gel-based food coloring for a more vibrant red color without thinning the batter.
- Allow the cheesecake to chill thoroughly, preferably overnight, to develop the best texture and flavor.
- For easier slicing, use a sharp knife warmed in hot water before cutting each slice.
