Go Back
–+ servings
Christmas Red Velvet Cheesecake

Decadent Christmas Red Velvet Cheesecake for Holiday Bliss

This Christmas Red Velvet Cheesecake is a magical dessert combining rich red velvet cake layers and a creamy cheesecake center, perfect for any holiday celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 4 hours
Total Time 6 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Essential for creating the cake layers.
  • 1 tablespoon Unsweetened Cocoa Powder Enhances the chocolatey undertones.
  • 1 teaspoon Baking Powder Crucial for achieving that perfect rise.
  • 1 teaspoon Baking Soda Crucial for achieving that perfect rise.
  • 0.5 teaspoon Salt Balances sweetness.
  • 2.25 cups Granulated Sugar Adds sweetness.
  • 1 cup Vegetable Oil Keeps the cake tender and moist.
  • 1 cup Buttermilk Adds richness and moisture.
  • 4 large Eggs Vital for binding the ingredients.
  • 2 tablespoons Red Food Coloring For vibrant color.
  • 2 teaspoons Vanilla Extract Enhances flavors.
  • 1 teaspoon White Vinegar Ensures fluffy texture.
For the Cheesecake Layer
  • 24 oz Cream Cheese Use full-fat for creaminess.
  • 1 cup Sour Cream Adds tanginess.
For the Frosting
  • 8 oz Unsalted Butter Ensure it's softened.
  • 4 cups Powdered Sugar Sift before measuring.
  • 1 teaspoon Vanilla Extract For added flavor.

Equipment

  • mixing bowls
  • 9-inch Round Cake Pans
  • springform pan
  • mixer
  • measuring cups and spoons
  • Cooling Rack

Method
 

Step-by-Step Instructions for Christmas Red Velvet Cheesecake
  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together 2 cups of flour, 1 tbsp cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and 0.5 tsp salt.
  2. In a separate bowl, blend 2.25 cups sugar, 1 cup oil, 1 cup buttermilk, 4 eggs, 2 tbsp red food coloring, 2 tsp vanilla, and 1 tsp vinegar until fully combined.
  3. Gradually combine the wet and dry ingredients until just incorporated.
  4. Pour the batter into two greased 9-inch round pans and bake for 25-30 minutes. Allow layers to cool.
  5. While cooling, prepare cheesecake filling by beating 24 oz cream cheese until smooth. Gradually add 1 cup sugar, 1 cup sour cream, and 4 eggs until blended.
  6. Add 1 tsp vanilla to cheesecake mixture and transfer to a greased 9-inch springform pan. Bake at 325°F (160°C) for 55-60 minutes until set.
  7. Once cooled, assemble the layers: place a red velvet layer on a stand, top with cheesecake, then add the second red velvet layer.
  8. Prepare frosting by beating 8 oz softened butter and 8 oz softened cream cheese, then gradually add 4 cups powdered sugar and 1 tsp vanilla.
  9. Frost the top and sides of the cake with the cream cheese frosting and chill for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 57gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 290mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for the cheesecake filling, measure flour accurately to avoid dryness, and use a serrated knife for even slicing.

Tried this recipe?

Let us know how it was!