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Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake for Your Holiday Table

This Christmas Red Velvet Cheesecake is a delightful blend of classic flavors, festive cheer, and creamy decadence, perfect for your holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 4 hours
Total Time 5 hours 45 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 Substitute with gluten-free flour if needed.
  • 1 tablespoon Unsweetened Cocoa Powder Use a high-quality brand for the richest taste.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 1.5 cups Granulated Sugar Consider brown sugar for added depth.
  • 0.75 cups Vegetable Oil Melted coconut oil works well as a substitute.
  • 1 cup Buttermilk Regular milk mixed with vinegar is a good alternative.
  • 4 large Eggs Two for each layer.
  • 1 tablespoon Red Food Coloring Gel food coloring is recommended.
  • 1 teaspoon Vanilla Extract Almond extract can be a delightful twist.
  • 1 tablespoon White Vinegar
For the Cheesecake Layer
  • 24 oz Cream Cheese Opt for lower-fat versions if desired.
  • 0.75 cups Granulated Sugar
  • 1 cup Sour Cream
  • 2 large Eggs
For the Frosting
  • 0.5 cups Unsalted Butter Can be replaced with margarine if needed.
  • 3 cups Powdered Sugar Adjust amount to taste.
  • 1 teaspoon Vanilla Extract A splash enhances flavor.

Equipment

  • Oven
  • 9-inch round cake pans
  • mixing bowls
  • Whisk
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, combine sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar, mixing until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, folding gently until the batter is uniform.
  5. Pour the batter into prepared pans and bake for 25–30 minutes, checking for doneness with a toothpick.
  6. Cool the layers in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the cheesecake layer, blend cream cheese, sour cream, sugar, eggs, and vanilla extract until smooth.
  8. Pour the cheesecake mixture over one cake layer in the pan, smoothing it out evenly, and bake for 40–45 minutes.
  9. Cool the cheesecake in the pan for 15 minutes before transferring to the refrigerator to chill for at least 4 hours.
  10. Stack the second cake layer on top of the cheesecake and frost with the prepared frosting.
  11. Slice and serve chilled, pairing with a warm beverage for an extra special touch.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 95mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Use high-quality ingredients for the best flavor. Ensure to chill the cheesecake for optimal texture.

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