Description
This Christmas Red Velvet Cheesecake is a festive and indulgent holiday dessert combining the rich flavors of classic red velvet cake with a creamy cheesecake layer, all topped with a smooth cream cheese frosting. Perfect for holiday gatherings, this layered dessert offers a beautiful presentation and a deliciously moist texture with a hint of cocoa and a vibrant red color.
Ingredients
Scale
Red Velvet Cake
- 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)
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
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 Red Velvet Cake Batter: 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. In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, red food coloring, buttermilk, and white vinegar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Let the cake cool completely.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and sour cream, mixing to combine. Add the eggs one at a time, beating well after each addition. Stir in the flour and mix until the filling is smooth and consistent.
- Assemble and Bake Cheesecake: Once the red velvet cake has completely cooled, pour the cheesecake filling evenly over the top in the same springform pan. Smooth the surface with a spatula. Bake at 350°F for 50-60 minutes until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour. Then, remove and let it cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight to firm up completely.
- Prepare Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating continuously. Mix in vanilla extract and 2-3 tablespoons of heavy cream until the frosting reaches a spreadable consistency. Adjust by adding more cream if necessary.
- Decorate and Serve: Once the cheesecake is fully chilled, spread the cream cheese frosting evenly over the top. Garnish with festive red and green sprinkles, mint leaves, or fresh berries to enhance the holiday presentation. Slice with a sharp knife and serve chilled.
Notes
- Make sure all cream cheese and butter are softened to room temperature for smooth mixing.
- You can substitute buttermilk with regular milk plus 1 tablespoon vinegar if needed.
- Allow the cheesecake to cool in the oven with the door ajar to prevent cracking.
- Chilling the cheesecake overnight yields best texture and flavor.
- For a more intense red color, adjust the amount of red food coloring accordingly.
- Use a sharp knife dipped in hot water between slices for cleaner cuts.
