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Christmas Red Velvet Cheesecake

Decadent Christmas Red Velvet Cheesecake to Dazzle Your Guests

This Christmas Red Velvet Cheesecake is a stunning holiday dessert that combines rich flavors and beautiful layers, perfect for any festive gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 2 hours
Total Time 4 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 can substitute with gluten-free blend
  • 2 tablespoons unsweetened cocoa powder adds depth to chocolate flavor
  • 1 tablespoon baking powder creates lift
  • 1 teaspoon baking soda pairs with buttermilk
  • 1 teaspoon salt enhances flavor
  • 1.5 cups granulated sugar sweetens and retains moisture
  • 1 cup vegetable oil can substitute with canola or coconut oil
  • 1 cup buttermilk can use milk plus vinegar
  • 2 large eggs binds ingredients
  • 1 tablespoon red food coloring gel food coloring recommended
  • 1 teaspoon vanilla extract adds warmth to flavor
  • 1 teaspoon white vinegar enhances leavening
For the Cheesecake Layer
  • 16 ounces cream cheese use block cream cheese for best texture
  • 1 cup granulated sugar sweetens cheesecake layer
  • 1 cup sour cream can use Greek yogurt as substitute
For the Frosting
  • 1 cup unsalted butter ensure it’s at room temperature
  • 4 cups powdered sugar sweetens and stabilizes frosting

Equipment

  • two 9-inch round cake pans
  • 9-inch springform pan
  • mixing bowls
  • Whisk
  • spatula
  • electric mixer

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining with parchment paper.
  2. In one bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. Combine wet and dry ingredients until smooth.
  3. Divide batter between cake pans and bake for 25-30 minutes. Cool in pans for 10 minutes before transferring to a wire rack.
  4. Beat cream cheese until smooth, add sugar and sour cream, mix well, then fold in vanilla and eggs.
  5. Preheat oven to 325°F (160°C) for the cheesecake layer. Pour filling into a greased springform pan, create a water bath, and bake for 50-60 minutes until edges are set.
  6. Assemble the cheesecake by placing one red velvet layer on a plate, adding a thick layer of cheesecake, then topping with the second red velvet layer.
  7. Beat butter with powdered sugar until fluffy. Frost the assembled cake, allowing layers to show.
  8. Refrigerate for at least 2 hours before serving for clean cuts.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese, eggs, and buttermilk are at room temperature for best texture. Use a water bath to prevent overcooking the cheesecake.

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