why make this recipe
This Christmas Red Velvet Cheesecake Recipe is perfect for the holiday season. It combines the rich, moist texture of red velvet cake with a creamy cheesecake layer. It’s festive, delicious, and sure to impress your family and friends. Whether it’s for a holiday gathering, a dessert table, or a special treat at home, this cheesecake will make any occasion feel extra special.
how to make Christmas Red Velvet Cheesecake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Directions:
- First, bake the cheesecake layer at 325°F for 40–45 minutes. After baking, chill it in the refrigerator.
- Next, prepare the red velvet cake layers by baking them at 350°F for 25–30 minutes. Allow them to cool completely.
- For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Now, start assembling the cake. Layer the red velvet cake, followed by the cheesecake layer, and then frost the top with the cream cheese frosting.
- Cover the entire cake with frosting and chill it for 1 hour before serving.
how to serve Christmas Red Velvet Cheesecake
Serve the Christmas Red Velvet Cheesecake chilled, sliced into generous pieces. It pairs well with a warm cup of coffee or a holiday punch. You can also add festive sprinkles or chocolate shavings on top as a fun garnish.
how to store Christmas Red Velvet Cheesecake
To store the cheesecake, cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices. Just make sure to wrap them well!
tips to make Christmas Red Velvet Cheesecake
- Use room temperature ingredients for the best results, especially the cream cheese and eggs.
- Don’t rush cooling the cake and cheesecake layers; letting them cool completely will help you assemble the cake better.
- For a richer flavor, you can add a bit more cocoa powder to the red velvet cake batter.
variation
If you want to try something different, you can add peppermint extract to the cream cheese frosting for a minty holiday twist. You can also substitute some of the vanilla extract with almond extract for a unique flavor.
FAQs
Can I use regular cake frosting instead of cream cheese frosting?
Yes, you can use regular buttercream frosting if you prefer. However, the cream cheese frosting gives a nice tangy flavor that pairs perfectly with the cheesecake.
Can I make this recipe ahead of time?
Absolutely! You can bake the layers a day in advance and assemble the cake the next day. Just keep everything stored in the fridge.
What should I do if my cheesecake cracks?
If your cheesecake cracks during baking, don’t worry! You can easily cover it with frosting, and it will still taste delicious. To prevent cracking, be sure not to overbake it.
Print
Christmas Red Velvet Cheesecake
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This festive cheesecake combines the rich, moist texture of red velvet cake with a creamy cheesecake layer, making it perfect for holiday gatherings.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- First, bake the cheesecake layer at 325°F for 40–45 minutes. After baking, chill it in the refrigerator.
- Next, prepare the red velvet cake layers by baking them at 350°F for 25–30 minutes. Allow them to cool completely.
- For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Now, start assembling the cake. Layer the red velvet cake, followed by the cheesecake layer, and then frost the top with the cream cheese frosting.
- Cover the entire cake with frosting and chill it for 1 hour before serving.
Notes
Use room temperature ingredients for the best results. Don’t rush cooling the cake layers for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
