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Christmas Red Velvet Cheesecake Recipe

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5 from 91 reviews

Celebrate the holidays with this luscious Christmas Red Velvet Cheesecake, featuring moist red velvet cake layers combined with a creamy, tangy cheesecake center, all topped with silky cream cheese frosting. This festive dessert blends the rich flavors of classic red velvet cake and cheesecake, making it a show-stopping centerpiece for any holiday gathering.

Ingredients

Red Velvet Cake Layers:

  • 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

Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract

Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for the cake layers.
  2. Mix Cake Batter: In another large bowl, whisk the granulated sugar and vegetable oil until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, white vinegar, and red food coloring. Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix to ensure a tender crumb.
  3. Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and blend well. Incorporate the sour cream, eggs, and vanilla extract, mixing until fully combined and smooth. Avoid overbeating to prevent excess air in the cheesecake layer.
  4. Assemble the Layers: Preheat your oven to 325°F (163°C). Grease and line two 9-inch round cake pans. Pour half of the red velvet cake batter evenly between the two pans. Carefully spoon the cheesecake mixture over the cake batter in each pan, then gently spread it out. Top with the remaining red velvet cake batter, covering the cheesecake layer.
  5. Bake the Cake: Place the pans in the preheated oven and bake for about 50-60 minutes or until the cake layers are set and a toothpick inserted near the edge comes out clean. The cheesecake center should be set but slightly jiggly in the middle. Avoid overbaking to maintain creamy texture.
  6. Cool Completely: Remove the cakes from the oven and allow them to cool in the pans for 1 hour. Then, run a knife around the edges to loosen, and carefully invert onto wire racks to cool completely before frosting.
  7. Prepare Cream Cheese Frosting: Beat together the softened cream cheese and unsalted butter until fluffy and smooth. Gradually add the powdered sugar, beating continuously until the frosting is light and spreadable. Stir in vanilla extract.
  8. Frost the Cake: Once the cake layers are fully cooled, carefully layer them with frosting between each, and spread the remaining frosting evenly over the top and sides of the cake. For a festive touch, garnish with holiday sprinkles or red velvet crumbs if desired.
  9. Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the frosting to set and flavors to meld. Slice and serve chilled for the best texture and flavor experience.

Notes

  • Ensure all dairy ingredients like cream cheese and butter are softened to room temperature for smooth mixing.
  • Avoid overmixing the cake batter to keep the cake tender and moist.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tbsp lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
  • Use gel or paste red food coloring for the best vibrant color without altering batter consistency.
  • The cheesecake layer may brown slightly; you can tent the cakes with foil if browning too quickly during baking.
  • For easier slicing, dip your knife in hot water and wipe it clean between cuts.

Find it online: https://forkoria.com/christmas-red-velvet-cheesecake-recipe/