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Christmas Red Velvet Cheesecake

Christmas Red Velvet Cheesecake: Festive Indulgence Awaits

This Christmas Red Velvet Cheesecake combines rich red velvet cake with creamy cheesecake, making it the ultimate festive treat.
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Prep Time 40 minutes
Cook Time 1 hour 25 minutes
Cooling Time 4 hours
Total Time 6 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 cup unsweetened cocoa powder use Dutch-processed cocoa for richer taste
  • 1 teaspoon baking powder ensure fresh for best results
  • 1 teaspoon baking soda ensure fresh for best results
  • 1 pinch salt use table or kosher salt
  • 2 cups granulated sugar brown sugar can be used for moisture
  • 1 cup vegetable oil can be replaced with melted coconut oil or unsalted butter
  • 1 cup buttermilk substitute with milk mixed with vinegar or yogurt
  • 2 large eggs for vegan option, use flax eggs
  • 2 tablespoons red food coloring gel food coloring preferred
  • 2 teaspoons vanilla extract pure extract ideal
  • 1 tablespoon white vinegar can be substituted with lemon juice
For the Cheesecake Layer
  • 16 ounces cream cheese use full-fat for best texture
  • 1 cup sour cream can be swapped with Greek yogurt
  • 1 cup granulated sugar adjust to taste
  • 3 large eggs ensure at room temperature
For the Frosting
  • 1 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar sift before measuring

Equipment

  • mixing bowls
  • 9-inch round cake pans
  • 9-inch Springform Pan
  • Whisk
  • electric mixer
  • sifter
  • Measuring Cups
  • Measuring Spoons
  • rubber spatula
  • Wire rack
  • water bath setup

Method
 

Step‑by‑Step Instructions
  1. Prepare Cake Layers: In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until combined. Gradually add dry ingredients to wet, stirring until smooth.
  2. Bake Layers: Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool layers in pans for 10 minutes before transferring to a wire rack.
  3. Make Cheesecake Filling: In a mixing bowl, beat cream cheese with granulated sugar until smooth, about 2 minutes. Add sour cream, eggs, and vanilla extract, mixing until fully combined.
  4. Bake Cheesecake Layer: Grease a 9-inch springform pan and pour in cheesecake filling. Place the pan in a water bath and bake at 325°F (160°C) for 55–60 minutes. Cool on a wire rack before refrigerating for at least 4 hours.
  5. Frost & Assemble: Once cooled, beat butter with powdered sugar until creamy. Spread frosting on one red velvet layer, place cheesecake on top, frost the cheesecake, place the second red velvet layer on top and frost sides and top.

Nutrition

Serving: 1sliceCalories: 540kcalCarbohydrates: 62gProtein: 8gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 110mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 38gVitamin A: 800IUCalcium: 80mgIron: 2mg

Notes

Allow cheesecake layer to chill overnight for optimal texture and flavor. Use gel food coloring for vibrant color.

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