Go Back
–+ servings
Christmas Red Velvet Cheesecake

Irresistible Christmas Red Velvet Cheesecake to Dazzle Your Guests

This Christmas Red Velvet Cheesecake is a stunning centerpiece that combines rich flavors and elegant presentation, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 4 hours
Total Time 5 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Layers
  • 2 cups all-purpose flour Provides structure; whole wheat flour adds a nuttier flavor.
  • 1 tablespoon unsweetened cocoa powder Adds chocolatey depth.
  • 1 teaspoon baking powder Essential leavening agent.
  • 1 teaspoon baking soda Essential leavening agent.
  • a pinch salt Balances sweetness.
  • 1.5 cups granulated sugar Sweetens and adds moisture.
  • 1 cup vegetable oil Introduces moisture.
  • 1 cup buttermilk Enhances tanginess.
  • 2 large eggs Provide structure and moisture.
  • 2 tablespoons red food coloring Creates stunning visual appeal.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon white vinegar Crucial for perfect cheesecake texture.
For the Cheesecake Filling
  • 16 ounces cream cheese Adds richness.
  • 1 cup sour cream Provides moisture and tang.
For the Frosting
  • 8 ounces unsalted butter Contributes flavor and richness.
  • 4 cups powdered sugar Sweetens the frosting.

Equipment

  • mixing bowls
  • whisk
  • spatula
  • 9-inch Round Cake Pans
  • springform pan
  • oven
  • Cooling Rack

Method
 

Step-by-Step Instructions for Christmas Red Velvet Cheesecake
  1. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, combine sugar, oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix well.
  3. Gradually mix dry ingredients into wet mixture until smooth.
  4. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Evenly divide batter between pans.
  5. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
  6. In a mixing bowl, beat cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla. Mix until creamy.
  7. Pour cheesecake batter over one cooled red velvet layer in a springform pan. Bake at 325°F (160°C) for 55-60 minutes.
  8. Cool cheesecake in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours or overnight.
  9. Beat softened butter and cream cheese until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.
  10. Once chilled, layer cheesecake on top of a red velvet layer, frost the top and sides with remaining frosting, and add the second layer.
  11. Chill the assembled cake for 30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for the best blending. Refrigerate overnight for optimal flavor.

Tried this recipe?

Let us know how it was!