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Christmas Red Velvet Cheesecake

Indulge in a festive and delicious Christmas Red Velvet Cheesecake, layered with velvety red cake and rich cheesecake that melts in your mouth.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Layers
  • 2.5 cups all-purpose flour Use a high-quality brand like King Arthur for best results.
  • 2 tbsp unsweetened cocoa powder Dutch processed works wonders for depth of flavor.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.75 cups granulated sugar Adds sweetness and helps retain moisture.
  • 0.75 cups vegetable oil A neutral-flavored oil works best.
  • 1 cup buttermilk Room temperature for better mixing.
  • 2 large eggs Use room temperature eggs for easy blending.
  • 1-2 tbsp red food coloring Gel coloring is recommended for vibrant results.
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
For the Cheesecake Layer
  • 16 oz cream cheese Soften it to room temperature to achieve a smooth texture.
  • 0.5 cups granulated sugar
  • 0.5 cups sour cream Optional, but it adds creaminess and tang.
  • 2 large eggs Room temperature for better incorporation.
  • 1 tsp vanilla extract
For the Frosting
  • 8 oz cream cheese Allow it to soften for a luscious frosting.
  • 0.5 cups unsalted butter Softened to room temperature.
  • 3 cups powdered sugar Sifted for a smoother frosting.
  • 1 tsp vanilla extract

Method
 

Cheesecake Layer Preparation
  1. Preheat your oven to 325°F (163°C). Grease a springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy.
  3. Add sour cream, eggs, and vanilla extract. Mix until well combined.
  4. Pour the cheesecake batter into the prepared springform pan.
  5. Bake for 40-45 minutes until the edges are set but the center is still a bit jiggly. Turn off the oven and let it cool inside with the door slightly ajar for 1 hour. Chill in the refrigerator for at least 4 hours or overnight.
Red Velvet Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat together granulated sugar with vegetable oil until well combined. Add buttermilk, eggs, red food coloring, vanilla extract, and vinegar; mix until smooth.
  4. Gradually add the dry ingredients, mixing until just combined.
  5. Bake for 25-30 minutes, until a toothpick comes out clean. Allow to cool completely in the pans for 10 minutes, then invert onto wire racks to cool completely.
Frosting Preparation
  1. In a bowl, beat together cream cheese and unsalted butter until smooth.
  2. Gradually add in powdered sugar and vanilla extract, mixing until fluffy.
Assembling the Cheesecake
  1. Place one red velvet layer on a serving plate. Spread a layer of frosting on top, followed by the chilled cheesecake layer. Top with the second red velvet layer.
  2. Frost the whole cake with the remaining cream cheese frosting and decorate as desired.
Chill and Serve
  1. Chill for an hour before slicing. Enjoy!

Notes

Storage: This cheesecake will stay fresh in the refrigerator for up to 5 days. It can be frozen for up to 2 months. Use a hot, dry knife to cut clean slices without pulling up crumbs.