Description
Christmas Red Velvet Cheesecake is a festive dessert that combines the rich, velvety flavors of classic red velvet cake with the creamy, tangy texture of cheesecake. This show-stopping holiday treat features vibrant red layers and a smooth cream cheese filling, perfect for celebrations and gatherings. Easily customizable with toppings and variations, it every bite delivers warmth, sweetness, and holiday cheer.
Ingredients
Crust
- Graham Cracker Crust or Oreo Crust (1 ½ cups crushed crackers or cookies)
- Butter (5 tablespoons, melted)
Red Velvet Cake Batter
- Flour (2 ½ cups)
- Sugar (1 ½ cups)
- Cocoa Powder (1 tablespoon)
- Salt (½ teaspoon)
- Eggs (2 large)
- Buttermilk (1 cup)
- Oil (½ cup, preferably vegetable or canola)
- Vanilla Extract (1 teaspoon)
- Red Food Coloring (2 tablespoons)
Cheesecake Filling
- Cream Cheese (24 ounces, softened)
- Sugar (1 cup)
- Eggs (3 large)
- Vanilla Extract (1 teaspoon)
Instructions
- Prepare the Crust: Press the graham cracker or crushed Oreo crumbs mixed with melted butter firmly into the bottom of a springform pan. Bake at 325°F (160°C) for about 8-10 minutes to set the crust, then allow it to cool completely before adding the filling.
- Mix the Red Velvet Cake Batter: In a large bowl, sift together flour, sugar, cocoa powder, and salt. In another bowl, whisk eggs, buttermilk, oil, vanilla extract, and red food coloring until combined. Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined to avoid toughness.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth and creamy. Gradually add sugar and eggs one at a time, mixing until silky. Stir in vanilla extract for warmth and aroma.
- Assemble the Layers: Pour half of the red velvet batter over the cooled crust, spreading evenly. Carefully spoon the cheesecake filling on top and spread it smoothly. Finish by pouring the remaining red velvet batter over the cheesecake layer, smoothing gently.
- Bake with Care: Place the assembled cheesecake in the oven at 325°F (160°C). Bake for 60-70 minutes, or until the cheesecake layer is set but slightly jiggly in the center. Use a water bath to prevent cracks and ensure even baking.
- Chill and Decorate: Allow the cheesecake to cool at room temperature completely, then refrigerate for at least 4 to 6 hours or overnight. Decorate as desired with whipped cream, red velvet crumbs, or festive sprinkles before serving.
Notes
- Room Temperature Ingredients: Use at room temperature for smooth batter and no lumps.
- Don’t Overmix: Mix red velvet batter gently to keep cake tender.
- Water Bath Method: Use a water bath during baking to prevent cracks and promote even cooking.
- Cooling Time: Cool gradually outside the oven before chilling for optimal texture.
- Use Quality Cream Cheese: Real cream cheese ensures richness and authentic flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
Keywords: Christmas dessert, Red velvet cheesecake, Holiday cake, Festive cheesecake, Christmas dessert recipe
