Looking to impress your family this holiday season with a dessert that is as delicious as it is beautiful? The Christmas Red Velvet Cheesecake is not just a treat for the taste buds but a showstopper that will leave everyone talking about your culinary prowess long after the last bite.
This rich and velvety cheesecake combines the classic flavor of red velvet cake with the creaminess of cheesecake, layered elegantly in one decadent dessert. With its vibrant red color and delicate cream cheese frosting, each slice is a perfect bite of sweet heaven. Whether served at a festive gathering or as the grand finale to your Christmas dinner, this cheesecake is sure to make the season a little brighter.
Why should you add this cheesecake to your holiday traditions? Firstly, it’s a delight to make, allowing even novice bakers to shine in the kitchen. Secondly, this recipe uses easy-to-find ingredients, so you won’t need to do any last-minute shopping. Lastly, it’s an unforgettable centerpiece to your holiday table that promises to be a family favorite!
Why You’ll Love This Recipe
- Impressive Presentation: Perfect for impressing your guests.
- Simple Ingredients: Most items are pantry staples.
- Delicious Layers: Combines the beloved red velvet flavor with creamy cheesecake.
- Festive Cheer: The ultimate dessert for your holiday celebrations.
Ingredients for Christmas Red Velvet Cheesecake
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions of Christmas Red Velvet Cheesecake
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together the granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared springform pan, and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan.
- For the cheesecake filling, beat together the cream cheese and sugar until smooth, then mix in the sour cream, eggs, and vanilla extract.
- Pour the cheesecake filling over the cooled red velvet cake, and smooth the top.
- Bake the cheesecake at 325°F (163°C) for about an hour, or until only slightly wobbly in the center.
- Let it cool and then refrigerate for at least 4 hours, preferably overnight.
- To make the frosting, beat the cream cheese and butter until creamy, then gradually add the powdered sugar and vanilla extract until fluffy.
- Frost the top of the cheesecake and enjoy!
Tips for Success
- Use room temperature ingredients for a smooth batter and filling.
- Allow the cheesecake to cool gradually in the oven after baking to prevent cracking.
- Decorate with festive sprinkles or chocolate shavings for extra flair.
Substitutions & Variations of Christmas Red Velvet Cheesecake
- To Make It Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Variations: Add chocolate chips to the batter for an extra treat or swirl in some raspberry puree for a fruity kick.
Storage Instructions of Christmas Red Velvet Cheesecake
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Wrap the cheesecake tightly in plastic wrap and then aluminum foil to freeze for up to 3 months.
Make-Ahead: Bake the red velvet cake a day in advance and prepare the cheesecake filling to save time!
Frequently Asked Questions (FAQ) of Christmas Red Velvet Cheesecake
Can I use milk instead of buttermilk?
Yes, you can use milk with a splash of vinegar or lemon juice to mimic buttermilk.
How do I prevent the cheesecake from cracking?
Cool the cheesecake slowly in the oven after baking and avoid opening the oven door during baking.
Can I use low-fat cream cheese?
You can use low-fat cream cheese, but the texture and flavor may vary slightly.
Final Toughts
This Christmas Red Velvet Cheesecake will surely become a treasured part of your holiday celebrations. With its rich flavor, festive appearance, and creamy texture, it’s perfect for gatherings and family dinners alike. Give it a try this season and don’t forget to share your experience with us leave a comment and a star rating below!
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Christmas Red Velvet Cheesecake
A festive dessert combining the classic flavor of red velvet cake with creamy cheesecake, perfect for holiday gatherings.
- Total Time: 110 minutes
- Yield: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1–2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together the granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared springform pan, and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan.
- For the cheesecake filling, beat together the cream cheese and sugar until smooth, then mix in the sour cream, eggs, and vanilla extract.
- Pour the cheesecake filling over the cooled red velvet cake, and smooth the top.
- Bake the cheesecake at 325°F (163°C) for about an hour, or until only slightly wobbly in the center.
- Let it cool and then refrigerate for at least 4 hours, preferably overnight.
- To make the frosting, beat the cream cheese and butter until creamy, then gradually add the powdered sugar and vanilla extract until fluffy.
- Frost the top of the cheesecake and enjoy!
Notes
Use room temperature ingredients for a smooth batter and filling. Decorate with festive sprinkles or chocolate shavings for extra flair.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian