Description
Christmas Red Velvet Cheesecake combines the velvety texture of red velvet cake with rich and creamy cheesecake. Topped with tangy cream cheese frosting, this show-stopping dessert is perfect for your holiday celebrations, creating a festive centerpiece that’s sure to impress guests and family alike!
Ingredients
Scale
For the Red Velvet Cake Base:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons red food coloring (or as needed for a vibrant red color)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Prepare the Red Velvet Cake Base: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter and sugar using an electric mixer. Add eggs, one at a time, mixing well. Stir in vanilla extract, food coloring, buttermilk, and vinegar. Gradually add dry ingredients and mix until just combined. Pour into prepared pan and bake for 25-30 minutes. Let cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, sour cream, eggs one at a time, mixing well after each. Stir in flour and mix until smooth.
- Assemble the Cheesecake: Once the red velvet cake has cooled, pour cheesecake filling over the cake in the springform pan. Smooth with a spatula. Bake at 350°F for 50-60 minutes. Let the cheesecake cool in the oven with the door ajar for 1 hour, then cool completely at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
- Prepare the Cream Cheese Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, followed by vanilla extract and heavy cream. Adjust consistency with more cream if needed.
- Frost and Garnish: Once the cheesecake is chilled, spread the cream cheese frosting over the top. Garnish with red and green sprinkles, mint leaves, or berries for a festive look. Slice and serve!
Notes
- For extra indulgence, add a layer of chocolate ganache before frosting the cheesecake.
- Ensure the red velvet base has completely cooled before adding the cheesecake filling to prevent the layers from mixing.
- Let the cheesecake chill overnight for the best texture and flavor.