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
Scale
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.
